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Rice Cakes
Created by: Howcan Team
Ingredients
- 2 cups of cooked rice
- 1/2 cup of all-purpose flour
- 1/4 cup of cornstarch
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of water
- 2 tablespoons of vegetable oil
Instructions
- In a large bowl, combine 2 cups of cooked rice, 1/2 cup of all-purpose flour, 1/4 cup of cornstarch, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Gradually add 1/2 cup of water to the mixture, stirring until well combined.
- Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat.
- Scoop about 1/4 cup of the rice mixture onto the skillet, and flatten it into a round cake using a spatula.
- Cook for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the rice cakes to a paper towel-lined plate to drain any excess oil.
- Repeat the process with the remaining rice mixture.
- Serve the rice cakes hot and enjoy as a snack or side dish.
Rice cakes have a rich history dating back to ancient Asia, where they were a staple food. These crispy, puffed snacks are made from rice that has been cooked, dried, and then shaped into round discs. In Korea, they are known as "tteok" and are often enjoyed during celebrations and festivals. The traditional method of making rice cakes involves pounding steamed glutinous rice into a sticky dough, which is then formed into cakes. Today, rice cakes are enjoyed worldwide and come in a variety of flavors, from savory to sweet. In Korea, the best rice cakes can be found in traditional markets and specialty shops, where skilled artisans craft them by hand. Whether enjoyed as a snack or part of a meal, rice cakes continue to be a beloved culinary delight.
30 min
12
120 calories
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