rice cake

Tteokbokki, a spicy stir-fried rice cake dish, is a highly popular Korean street food and a delicious comfort food you can easily make at home. The spicy, slightly sweet, and chewy rice cakes are simply addictive!&nbsp;&nbsp;

Tteokbokki - Spicy stir-fried rice cakes

eomuk 어묵 (fish cake)

green cabbage (yangbaechu, 양배추)

scallions

anchovy broth (or water (use 4 cups for more sauce))

Korean red chili pepper paste (gochujang, 고추장) (See Note 2)

Korean red chili pepper

soy sauce

sugar (or use 1 tablespoon if you like it less sweet)

corn syrup (or 1 more tablespoon sugar)

garlic

Make anchovy broth (see note). Soak the rice cakes for about 20 minutes if hardened or refrigerated. Cut the fish cake, cabbage, and scallions into about 2-inch long pieces.

Add the anchovy broth (or water) to a large pan. Stir in the sauce ingredients. Bring it to a boil over medium high heat, stirring to dissolve the red chili pepper paste (gochujang).

Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 - 10 minutes. Stir frequently so the rice cakes don't stick to the bottom of the pan.

Add the vegetables and fish cakes. Continue to boil, stirring constantly, for an additional 4 - 6 minutes. Depending on rice cakes, you may need more time to reach a desired level of softness. Add more broth or water as necessary. Taste the sauce, and adjust the seasoning if needed. Serve immediately.

it is made with only a trio of ingredients, rice, salt and water ,which are steamed, shaped into blocks and deep fried. It is crispy outside and savory and soft inside. Simple yet tasty.

Deep Fried Rice Cake

short grain sticky rice

short grain rice

salt (adjust

water

L oil

Mixed two types of rice, water and salt to a rice cooker. Cook until it is ready.

Transfer the rice to a container. Press the rice so they are firmly sticking together. Leave it in fridge over night.

Cut the rice to&nbsp;rectangles. Heat the oil and deep fry the rice cake until it is golden

Bingsu (shaved milky ice) is a popular Korean summer dessert. Create this classic patbingsu with a canned sweetened red bean easily at home. You don&#039;t even need a shaving machine.

Patbingsu (Korean Shaved Milky Ice with Red Beans)- No shaving machine needed

milk

heavy or light cream. (optional)

tbsp sugar

(18 oz) can sweetened red beans

sweet rice cakes (optional)

sweet condensed milk

In a bowl whisk together milk, cream (if suing) and sugar until the sugar dissolves. Pour into a gallon size zip bag and laying flat in the freezer, Freeze it for at least 3 hrs.

Take the bag out of freezer and thaw in on the counter for 5-10 minutes. Using a rolling pin, pound the bag to break up the solid milk into large chunks flipping the bag back and forth. When you see the milk it broken into somewhat large slush chunk, stop the pounding.

Scoop the milk chunks into the individual serving bowls and top with red beans, about 3-4 tablespoonfuls per serving, and rice cakes if using. Drizzle with sweet condensed milk and serve immediately.

Korean rice cake dish that originated from royal court cuisine! Mildly flavored with a soy sauce based sauce.

Gungjung Tteokbokki (Royal Court Rice Cake)

garaetteok/tteokbokki tteok (about 2-inch long pieces)

beef

shiitake mushrooms (fresh

zucchini

carrot

sweet onion (thinly sliced)

salt

cooking oil

rice wine (or mirin)

sugar

sesame oil

sesame seeds

pepper

ginkgo nuts or pine nuts

Mix the sauce ingredients well and set aside. Bring water to a boil in a medium size pot. Add the rice cake pieces. Boil until all the pieces float to the top. The time required will vary depending on the condition of rice cakes. The rice cakes will be very soft when cooked, but they will become harder as they cool. Drain them out with a sieve. Do not rinse. Mix with 2 tablespoons of the prepared sauce. Set aside.

Thinly slice the beef into about 2-inch long strips. Cut stems off the mushrooms and slice into thin strips. Place the beef and mushrooms in a bowl, and mix in a tablespoon of the prepared sauce. Marinate while preparing the other ingredients.

Cut the zucchini in half lengthwise and then thinly slice crosswise and slightly diagonally to make the cuts longer. Generously sprinkle salt over zucchini slices, and set aside for 10 - 15 minutes. Squeeze out excess liquid from the zucchini by hand. In a lightly heated and oiled skillet, stir fry the onion, carrot, and zucchini over medium high heat, about 2 minutes. Add the scallion at the end (not in the photo). Transfer to a bowl.

In the same skillet, cook the beef and mushrooms over medium high heat until the meat is cooked through, 1 to 2 minutes. Reduce the heat to medium low. Add the rice cakes and stir fry for another minute or two. Turn the heat off.&nbsp;

Add the rice cakes to the bowl with the vegetables, along with the optional ginkgo or pine nuts, and the remaining sauce. Toss well to combine everything well. Adjust the seasoning with additional soy sauce or sugar as necessary. Serve warm.

These dark chocolate covered rice cakes are tasty, nutritious, easy to prepare and make for an exciting mouthful (all the textures!). Topped with nuts, seeds, and dried fruit, they&#039;re a delicious healthy snack. Make a batch at the start of the week for future peckish-you to enjoy.

Chocolate-Coated Rice Cakes with Nuts, Seeds and Dried Fruit

standard size rice cakes (*)

chocolate

Tbsp chopped almonds

½ Tbsp raisins

pumpkin seeds

Tbsp shredded coconut

sunflower seeds

tsp hemp seeds

Line a baking tray with paper. Place overtop rice cakes. On a chopping board or plate, lay out toppings for easy access.

Break up dark chocolate into smaller squares and melt (microwave or Bain Marie method over the stove with a simmering pot of water). If using the microwave be careful not to let it overheat. Pour into a serving/mixing bowl with a flat bottom or enough room to dunk in a rice cake.

Prepare

One at a time, dunk a rice cake into the melted chocolate. Remove and use a tablespoon to spread or swirl the chocolate into the uneven surface or crevices.

Evenly sprinkle over the toppings. Remember that everything needs to be touching the chocolate (even just a smidge!) to stick.

Repeat with remaining rice cakes and toppings.

Place in the fridge or freezer for the chocolate to harden.

Make

Bibingka Espesyal is the ultimate Christmas treat! Soft, spongy and made extra delicious with salted egg, cheese, and grated coconut topping, this classic Filipino delicacy is sure to be a holiday hit.

Bibingka

rice flour

glutinous rice flour

baking powder

coconut milk

eggs, beaten

butter

salted eggs,

cream cheese, sliced thinly (you can substitute kesong puti

margarine or butter, softened

Sugar

coconut

Combine dry ingredients

In a large bowl, combine rice flour, glutinous rice flour, sugar, baking powder, and salt. Whisk until well-combined.

Add wet ingredients

Add coconut milk, water, butter, and eggs. Stir until smooth and well-blended.

Refrigerate

Cover the batter and refrigerate overnight.

Prepare banana leaves

Rinse banana leaves under warm water and wipe off any dirt or grit. Using scissors, trim any thick edges and cut into circles large enough to cover bottom and sides of the pan.

Line tin molds

Quickly pass and heat banana leaves over stove flames for a few seconds or until just softened. Line the pans, making sure the leaves are intact with no rips.

Fill tins

Pour the batter into the prepared pans up to 3/4 full.  Arrange sliced salted eggs and cream cheese slices on top.

Bake

Arrange the filled tin molds in a single layer on a baking sheet and place in the oven on the lower rack. Bake in a 375 F oven for about 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.

Brown

Transfer the baking sheet on the top rack and continue to cook for about 3 to 5 minutes or until lightly golden.

Serve

Remove from heat. Spread margarine or butter and sprinkle sugar on top. Garnish with grated coconut. Serve hot.

I made a peach glutinous rice cake with a really pretty cross section by cutting it like a cake~

Peach Chapssaltteoke (Rice Cake / Mochi)

Peach

Water

Lemon juice

Boiled peach water

Salt

Dry glutinous rice flour

Unsalted butter

Cream cheese

Condensed milk

Heavy cream

Castella

https://www.youtube.com/watch?v=91wivNrf8hU

I made a peach glutinous rice cake with a really pretty cross section by cutting it like a cake~ It is good to make glutinous rice cakes one by one by hand, but using a mold to make it in a different shape gave it a different and neat feeling. I used a rectangular cake mold with a mousse strip to make the top round, but I think it's okay to change the shape. Kneading the glutinous rice cake dough with boiled peach water and adding a large amount of flesh looks really delicious~ I think the rice cakes can be made smooth by applying oil well and shaping them. I bought a commercial castella and used it as a sheet, but when I cut it, it retains its shape well and has a sense of stability. Every time I cut a piece of peach, a pretty peach comes out. I was healed by the peach color while slicing. Enjoy watching~♬~

Peach Chapssaltteoke (Rice Cake / Mochi) Recipe | Cooking tree

Ube Biko is a delectable fusion of two favorite Filipino treats- Ube Halaya and Classic Biko Kalamay. This luscious purple yam-flavored sticky rice cake topped with a generous layer of creamy custard is perfect for any occasion!

Ube Biko with Custard Topping

rice

evaporated milk

condensed milk

flour

Generously grease an 8x8-inch square pan or baking dish with oil.

In a large pot over medium heat, mix together the  coconut milk and water. Add the glutinous rice. Bring to a simmer then turn heat to low and cover. Let it cook until all liquids are absorbed. The rice should only be almost cooked at this point.

While waiting, make the ube halaya, by putting the ube, coconut milk, and evaporated milk on a large pan or pot and cook over medium heat until fork tender. Use immersion blender or potato masher or wooden fork to mash into a puree.

Add the condensed milk and cook while constantly stirring until thick and smooth.

Add the half-cooked rice to the pan of ube halaya. Gently fold until completely combined. Transfer the rice into the greased pan and spread out evenly.

Mix all the ingredients for the custard in a bowl then pour this over the rice and bake at 180C for 15-25 minutes or until custard is cooked and turns golden.

https://www.youtube.com/watch?v=i-TMoiSKlfQ

Get ready to level up your classic sticky rice fave with this Ube Biko recipe! The Purple yam adds a nutty, vanilla-like taste and creamier texture that makes it super delicious and not to mention- healthier!

INGREDIENTS:
𝗦𝗧𝗜𝗖𝗞𝗬 𝗥𝗜𝗖𝗘:
2 cups glutinous rice - washed and drained
¾ can  coconut milk
1 cup water

𝗨𝗕𝗘 𝗛𝗔𝗟𝗔𝗬𝗔:
1 can coconut milk
¾ can evaporated milk
¾ can condensed milk
2 cups ube, cut into cubes

𝗖𝗨𝗦𝗧𝗔𝗥𝗗 𝗧𝗢𝗣𝗣𝗜𝗡𝗚:
¼ can condensed milk
¼ can evaporated milk
¼  can coconut milk
2 egg yolks
1 tablespoon flour

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YUMMY UBE BIKO with CUSTARD TOPPING

A recipe for Duk Mandu Guk (떡 만두국, Korean Rice Cake and Dumpling Soup)! Dumplings and thin rice cakes are simmered in a beef broth and served with a variety of flavorful toppings.

Duk Mandu Guk (Korean Rice Cake and Dumpling Soup)

(2.8 liters) water

garlic (peeled and left whole)

green onions (white and light green parts (reserve dark green

(44 milliliters) Korean soup soy sauce (Guk-Ganjang)

Salt and black pepper (to taste)

(600 grams, ~4 cups) sliced rice cakes (tteok, duk)

Gim (roasted seaweed)

eggs (divided)

Vegetable oil (for greasing pan)

Reserved beef

garlic (minced)

black pepper

Salt (to taste)

(450 grams) Korean dumplings (Mandu)

Reserved green onions (green parts- thinly sliced)

Rinse the beef cubes in cold water and drain.

In a large pot, combine the water, beef, garlic, and white parts of the green onions. Bring the water to a boil, then reduce to a simmer. Cover and allow to simmer until the brisket is tender, 1-2 hours. Skim off any  foam that forms on the surface with a spoon and discard.

To make the broth:

In a large bowl, cover the rice cakes in cold water and soak for 20-30 minutes.

Place a skillet over medium heat. Place a sheet of the gim on the hot skillet to lightly toast on each side until crisp. Repeat with the other sheet. Slice into strips or crumble with your hands and set aside.

Separate the egg yolks and whites into two separate bowls. Very lightly grease the skillet with oil and place over medium low heat.

Beat together the egg yolks and add to the pan, tilting to make a thin layer. Once it is just set and not yet browned, flip to cook the other side until just set. Transfer to a plate or cutting board and slice into thin strips.

Once the beef is tender, strain the broth, season with soup soy sauce and place back over medium heat. Adjust to taste with salt and freshly ground black pepper. Shred the beef pieces and place in a small bowl. Discard the vegetables. Season the shredded beef with the minced garlic, 1 teaspoon sesame oil, black pepper, and salt. Set aside.

Drain the rice cakes and add to the boiling broth along with the dumplings. Stir the bottom of the pot to keep them from sticking. Cook until the dumplings are heated through and the rice cakes are chewy but not completely softened, about 5-7 minutes.

Slowly pour in the egg whites while stirring to create ribbons throughout the soup. Once cooked through, remove from heat.

Divide the soup among serving bowls. Top with shredded beef, sliced eggs, seaweed, and green onions. Serve immediately.

To assemble the soup:

This fragrant, perfumed curry has just the right amount of heat, allowing the delicate flavour of the prawns to still sing out. I love to serve it with a fluffy rice cake for a delicious quick and simple supper. 

Easy prawn curry

mug of basmati rice (300 grams)

red chilli

ginger

spring onions

olive oil

mango chutney

150 g natural yoghurt

Enjoy Dakgalbi, a spicy Korean chicken stir-fry with chicken thighs, cabbage, rice cake, and sweet potato in a rich gochujang-based sauce. Experience the authentic flavors of Korean cuisine in this hearty recipe.

Authentic Dakgalbi (Spicy Korean Chicken Stir-Fry)

lb (450 g) boneless, skinless chicken thigh (diced)

tbsp oil

lb (225 g) Korean rice cake sticks

1/4-1/2 green cabbage (diced)

8-10 perilla leaves + more (sliced)

onion

potato

sesame seeds (to garnish)

Korean chili paste (gochujang)

Korean chili flakes (gochugaru)

curry powder

ginger powder

sweet rice wine (mirim)

tbsp sesame oil

tsp pepper

Korean corn syrup (mulyeot) (optional)

tbsp dakgalbi sauce

seaweed

To make the dakgalbi sauce, combine all the sauce ingredients in a small bowl. Set aside 1 tablespoon of sauce if you are making fried rice at the end.

For the dakgalbi sauce

Toss the chicken pieces with 1/2 the sauce in a mixing bowl and set aside.

Soak rice cakes in water for 10 minutes and drain.

For stir-frying dakgalbi

Top 15 rice cake recipes from across the web

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Top 15 rice cake recipes from across the web

The most viewed rice cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tteokbokki - Spicy stir-fried rice ...

Deep Fried Rice Cake

Patbingsu (Korean Shaved Milky Ice ...

Gungjung Tteokbokki (Royal Court Ri...

Chocolate-Coated Rice Cakes with Nu...

Bibingka

Peach Chapssaltteoke (Rice Cake / M...

Ube Biko with Custard Topping

Duk Mandu Guk (Korean Rice Cake and...

Easy prawn curry

Authentic Dakgalbi (Spicy Korean Ch...

Mochi with Custard Filling

Nian Gao (Chinese Sweet Glutinous R...

Puto (Filipino Steamed Rice Cakes)

Chinese Steamed Sweet Rice Cakes

The most viewed rice cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine