rice cakes

This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs David Chang and Tien Ho and their band of collaborators. It is almost literally a mashup: a meal that is kind of Korean, kind of Chinese, kind of Italian. If you don’t like spicy food, use miso instead of the gochujang and don’t use Sichuan peppercorns, which add a numbing, tingly pop to the fire. (If you like really spicy food, add dried chiles or hot pepper flakes to the recipe at the point you add the gochujang.) And if you want to make it even more luxe than it is already, follow the lead of Chang’s crew and stir 6 ounces of silken tofu into the sauce at the end.

Mapo Ragù

neutral oil, like canola

onions,

kosher salt,

pork

garlic,

10-15 frozen cylindrical rice cakes (optional), or rice noodles,

ginger,

gochujang (Korean chili-bean paste)

soy sauce

brown sugar

Sichuan peppercorns (optional)

kale

scallions, thinly sliced, for garnish

Heat the oil in a wok set over medium-high heat. When it shimmers, add the onions and the pinch of salt. Cook, stirring occasionally, until the onions have released their moisture and are starting to brown, approximately 10 minutes. Then turn the heat down to low, and continue to cook, stirring every few minutes, until they have turned golden brown and sweet, an additional 20 minutes or so.

Tip the onions into a bowl, and return the wok to high heat over the stove. Add remaining tablespoon of oil, then the pork, and cook, breaking the meat up with a spoon, until it is just cooked, but not yet browning, approximately 10 minutes. Add the cooked meat to the reserved onions.

If using the rice cakes, put a large pot of salted water over high heat, and bring to a boil.

Return wok to stove over medium heat and cook the garlic and ginger in fat remaining from pork (add an extra splash of neutral oil if necessary). When the garlic and ginger soften, add gochujang, soy sauce, brown sugar and, if using, the Sichuan peppercorns. Add 1/2 cup to 1 cup of water, enough to loosen the gochujang and make a sauce, then return pork and onions to the wok and stir to combine. Adjust seasonings.

Bring sauce to a simmer, and add the chopped greens, then stir to combine and cook until they have started to soften, approximately 5 minutes.

If using rice cakes, place them in the boiling water for 3 to 5 minutes to soften, then drain and add to the sauce. (If not, serve the ragù with steamed rice, rice noodles or pasta.) Garnish with the sliced scallions.

Natang Recipe for a Cambodian Pork Coconut and Peanut Dip with Crispy Rice Cakes

Natang Recipe

vegetable oil

coconut cream

coconut milk

g peanuts (roasted, pounded)

garlic (chopped)

shallots (sliced)

red medium chillies

tbsp fish sauce

tbsp palm sugar

Rice Cakes

Kaffir lime leaves

Remove the seeds and chop the end off the chillis and slice the chillis. Soak the chilli pieces in hot water for 15 minutes. Break down the pieces either with a mortar and pestle or in a food processor.

Add the oil to a wok over medium heat and stir-fry the shallots. When translucent, add the garlic and cook for one minute.

Add the mince and cook through. Add the red chilli paste and cook for 1 minute before adding the coconut cream.

Stir-fry constantly for about 3 minutes more until the coconut cream is incorporated into the mixture.

Add the coconut milk and season with fish sauce to taste. If the mix tastes a little bland add some more fish sauce. Do not add salt. If you want the dip to be a little sweeter, add the palm sugar. Add most of the crushed peanuts, reserving some to garnish. Remove from heat.

To serve, you can either serve the dip in a bowl or serve on individual rice cakes, sprinkling the rest of the crushed peanuts and top with Kaffir lime leaves and sprigs of coriander leaves.

Flavorful marinated beef mixed with tender chewy rice cakes and vegetables makes for a great one-pan meal!

Korean Stir-Fried Rice Cakes

lb. (340 grams) tenderloin steak, sliced thin

soy sauce ((tamari, liquid aminos for gluten-free))

mirin wine

tbs sesame oil

Asian pear (grated)

garlic (grated)

tbs honey

lb. (454 grams) Korean rice cakes

carrot

lb. (227 grams) small head napa cabbage

onion (sliced)

garlic

water

tbs soy sauce ((tamari

tsp black pepper

Combine all marinade ingredients in a bowl and mix well.

Add marinade to beef slices and stir well to combine. Marinate in the fridge for at least 4 hours; overnight is best.

Soak rice cakes in hot water for 30 minutes; drain.

In a skillet over medium-high heat, add 1 tbs light olive oil.

Add onions and carrots and stir-fry until tender, about 5 minutes.

Add garlic and cook 1 minute until fragrant.

Add napa cabbage and stir-fry with other ingredients, about 1-2 minutes.

Add rice cakes to skillet and mix well with all the ingredients.

Cover skillet with lid and reduce heat to medium. Cook about 3-4 minutes until rice cakes have softened.

Uncover skillet and add sauce. Stir to combine and heat through.

Remove the pan from heat when the rice cakes have absorbed enough of the sauce so that the spatula leaves a "path" when scraped on the pan.

Garnish with chopped green onions and sesame seeds, if desired.

This easy tteokbokki is made of Korean rice cakes stir fried in a sweet and spicy gochujang sauce! Add ramen noodles, cheese, fish cakes, or eggs to level up your tteokbokki!

Easy Tteokbokki - Spicy Korean Rice Cakes

lb rice cakes

fish cakes

sesame oil

sesame seeds

scallions

Tablespoons gochujang

Korean red pepper flakes

½ Tablespoons sugar

½ Tablespoons soy sauce

anchovy flavoring packet

eggs

vegetables (cabbage, carrots, onions)

Pre-cooked ramen noodles

shredded cheese

Make tteokbokki sauce

To make the tteokbokki sauce, mix together the gochujang, Korean red pepper flakes, sugar, soy sauce, and garlic in a small bowl and set it aside.

Make the anchovy stock

To make the anchovy stock, add the water and the anchovy flavoring packet to a large deep pan and bring it to a boil. Once it boils, remove the anchovy packet and add the tteokbokki sauce. Lower heat to medium.

Add the rice cakes

Add the rice cakes to the pan and boil for about 5 to 7 minutes or until soft and tender. If your rice cakes are hard or dry, boil for a few minutes longer.

Add the fish cakes

Next, add the fish cakes and boil for another 5 minutes. If adding hard boiled eggs and vegetables, add them at this time. The sauce should thicken up slightly. Lastly add the ramen noodles (if using) and turn off the heat. Drizzle in the sesame oil and garnish with scallions and sesame seeds. If using cheese, add it on top and let it melt before serving.

Rice Crackers an easy homemade healthy gluten-free cracker you can make with leftover rice

Homemade Rice Crackers

rice

olive oil

Salt

TBSP parmesan powder

paprika

Preheat the oven to 180 degrees Celsius (360...

Preheat the oven to 180 degrees Celsius (360 F)

Cook your rice as per the manufacturer's instructions,...

Cook your rice as per the manufacturer's instructions, of course you can also use leftover rice

Place the rice in a food processor with...

Place the rice in a food processor with the olive oil and salt

Blitz in the food processor until it comes...

Blitz in the food processor until it comes together like a dough, you may need to add a little water. This will depend on the type of rice you are using and how dry the rice is. Add this 1 tablespoon at a time

Take teaspoonfuls of the rice dough, roll into...

Take teaspoonfuls of the rice dough, roll into balls, and place on a baking paper-lined tray Using a wet spoon and damp hands will stop the rice sticking to you and the spoon

Place a second piece of baking paper on...

Place a second piece of baking paper on top of the balls

Use something with a flat bottom (like a...

Use something with a flat bottom (like a cup or glass) to squash the balls into disks around 1-2mm thick. You can also use a rolling pin.

Remove baking paper from the top of the...

Remove baking paper from the top of the balls

(Optional) add a sprinkle of parmesan cheese or...

(Optional) add a sprinkle of parmesan cheese or paprika for some extra flavour

Bake until slightly golden and have a crispy...

Bake until slightly golden and have a crispy texture when snapped

https://mediavine-res.cloudinary.com/video/upload/ruaclswxgyxynxh33tyg.mp4

Rice Crackers

The snow skin mooncake is a non-bake version of the traditional Chinese mooncake dessert. It has garnered the desires of many Asian dessert fans and is a well sought-after snack nearing the period of the Mid Autumn festival. Smooth, silky and sweet - this festive treat is a great one to try making at home together with your family and friends! Our recipe makes 30 yue bings with three different fillings: chocolate ganache, red bean and green tea mung bean flavours.

Snow Skin Mooncake (Chocolate, Red Bean or Mung Bean)

rice flour

144 g glutinous rice flour

cornstarch

120 g icing sugar

420 g whole milk

vanilla extract

tbsp cornstarch,

food colouring (optional)

g chocolate

heavy whipping cream

90 g red adzuki beans

g white sugar

g brown sugar

g dried mung beans

matcha powder

milk

¾ tsp table salt

confectioners' sugar

tbsp glutinous rice flour

g vegetable oil

g walnuts, chopped (optional)

For the dough, sift and mix all the dry ingredients together until they are mixed thoroughly.

Mix the milk and oil in a separate bowl. Add the vanilla extract before mixing well.

Combine

Make a well in the middle of the dry mixture before adding the wet mix. Add a few spoonfuls at a time, gradually mix in all of the wet mixtures. Make sure to stir each time until fully incorporated into a thin, runny batter.

Steam

Strain the mixture into a clean bowl. Cover and steam until cooked fully (up to 20 minutes).

Knead

Knead the cooked batter into a soft dough ball. Then chill it in the fridge for at least 30 minutes.

Snow Skin Mooncake Dough

Chop

Chop the chocolate and add to a bowl. Next, heat the heavy whipping cream over a double boiler or in the microwave.

Stir

Pour the cream over the chocolate. Let sit for around 2 minutes before stirring until smooth.

Rest

Optionally add some finely chopped walnuts before setting aside to chill for around 1 hour until solid and ready to use in snow skin mooncakes.

Chocolate filling

Cook

Soak adzuki beans overnight. The next morning, drain the beans and add them to a pot, filling it halfway with water. Cook for around 2 ½ hours or until soft. Check regularly and stir the pot to ensure no beans are sticking to the bottom.

Cool

When they are tender enough to be crushed easily, turn off the heat and drain the water. Let them cool.

Blend

Add them into a blender together with sugars and oil. Blend until it becomes a smooth, silky red bean paste. Set aside until ready to use in the snow skin mooncake.

Red Bean Paste filling

Soak mung beans overnight. The next day, discard the water and add them to a pot. Cover them with water and then cook them for 1-2 hours, stirring occasionally to prevent burning.

Drain

Once the beans are soft and can be crushed easily, drain them.

Add 2 tbsp of hot water to the matcha powder and stir until dissolved. Add the salt, sugar and milk and mix until dissolved. Add the glutinous rice flour and stir until just combined. Add in the beans and blend the entire mixture into a consistent paste.

Sieve the paste into a pan and add the oil, mixing it well. Cook it at medium-low heat until it has reduced into a very thick, dark green paste. Set aside and let cool before using.

Matcha Mung Bean filling

Roll

Measure 25 grams of filling and roll it into a ball using your hands. Imitate the size and shape of this initial ball until you have 10 of each filling. Set any extra filling aside; you will not be using it in this recipe. Do the same for the dough.

Wrap

Roll out each ball of dough until it forms a thin circle. Set the filling ball in its centre and wrap the dough around it like a dumpling. Pinch closed and smooth out the edges. Make sure none of the fillings is left uncovered.

Mould

Dust the balls using the reserved cornstarch. Then, mould them by adding them to the mould, pressing, and pushing to extract them onto a plate.

Wrap each snow skin mooncakes in plastic wrap and cool for at least 3 hours before enjoying!

Moulding snow skin mooncake

Chinese rice cake stir fry is a healthy and easy vegan recipe for Chinese New Year with napa cabbage, tempeh, mushrooms &amp; gluten-free sauce

Shanghai Style Stir Fried Rice Cakes

tbsp cooking oil,

shiitake mushrooms, sliced

baby bok choy, sliced

vegetable broth

scallions,

tbsp gluten free soy sauce

tbsp vegan, gluten free oyster sauce

tsp sugar, or coconut sugar

dry sherry (optional)

Soak your dry sliced rice cakes in cool water to loosen and soften them about 1-2 hours before cooking. Meanwhile, prepare your vegetables and whisk together your sauce ingredients.

In a wok or large frying pan, sauté garlic, mushrooms and crumbled tempeh with half of your stirfry sauce.

Add the remaining vegetables, napa cabbage and bok choy and sauté again.

Drain your rice cakes and add them to the pan along with vegetable broth, then cover and let soften for a few minutes. Finally, add remaining sauce, sauté and enjoy.

This vegan dish is reminiscent of the classic Cantonese dim sum of fried cheung fun, or steamed rice noodle rolls, which is served with two contrasting sauces: a caramelly hoisin sauce and a nutty sesame sauce. In this recipe, tenaciously chewy rice cakes are stir-fried until crispy, then smothered in a sweet and earthy peanut sauce and finished with syrupy hoisin. Rice cakes deserve to be a pantry staple for many reasons: They can be used as a filling substitute for short pasta, added to stews or quickly pan-fried with your favorite sauce. Sold in Chinese or Korean markets, they come in tubes (like those used in <a href="https://cooking.nytimes.com/recipes/1022114-gungjung-tteokbokki-korean-royal-court-rice-cakes">tteokbokki</a>) or sliced disks, and are packaged in vacuum-sealed packs or frozen, so they keep for ages. If you’re looking for a suitable substitute, you could use fresh rice noodle rolls, or even gnocchi.
 
To get vegetarian recipes like this one delivered to your inbox, <a href="https://www.nytimes.com/newsletters/the-veggie">sign up for The Veggie newsletter</a>.

Top 21 rice cakes recipes from across the web

The most viewed rice cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mapo Ragù

Natang Recipe

Korean Stir-Fried Rice Cakes

Easy Tteokbokki - Spicy Korean Rice...

Homemade Rice Crackers

Snow Skin Mooncake (Chocolate, Red ...

Shanghai Style Stir Fried Rice Cake...

Rice Cakes With Peanut Sauce and Ho...

Crispy Shrimp Cakes With Chile-Lime...

Spicy Tuna Crispy Rice Cakes

How to Make Mochi in a Microwave

Chocolate Coated Rice Cakes

Sotteok (So-tteok So-tteok) | Tteok...

Jjajang Tteokbokki

Crispy Rice Cakes with Spicy Peanut...

Cheese Tteokbokki (made with homema...

Sakura Mochi Recipe | Cherry Blosso...

Korean Rice Cake Skewers (Tteok Kko...

Rice Cake Snacks

Injeolmi Recipe

Tteokbokki

Top 21 rice cakes recipes from across the web

The most viewed rice cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mapo Ragù

Natang Recipe

Korean Stir-Fried Rice Cakes

Easy Tteokbokki - Spicy Korean Rice...

Homemade Rice Crackers

Snow Skin Mooncake (Chocolate, Red ...

Shanghai Style Stir Fried Rice Cake...

Rice Cakes With Peanut Sauce and Ho...

Crispy Shrimp Cakes With Chile-Lime...

Spicy Tuna Crispy Rice Cakes

How to Make Mochi in a Microwave

Chocolate Coated Rice Cakes

Sotteok (So-tteok So-tteok) | Tteok...

Jjajang Tteokbokki

Crispy Rice Cakes with Spicy Peanut...

Cheese Tteokbokki (made with homema...

Sakura Mochi Recipe | Cherry Blosso...

Korean Rice Cake Skewers (Tteok Kko...

Rice Cake Snacks

Injeolmi Recipe

Tteokbokki

The most viewed rice cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine