Chinese Rice Cakes Recipes

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CHINESE STICKY RICE CAKE



Chinese Sticky Rice Cake image

A sweet dessert made with glutinous rice flour (also called sweet rice flour) and red bean paste. This recipe was given to me by my Chinese sister-in-law. It is a favorite of my family. It has a firm custard-like texture which is different to many western palates.

Provided by Mom2MMJ

Categories     World Cuisine Recipes     Asian     Chinese

Time 3h20m

Yield 24

Number Of Ingredients 8

1 (16 ounce) box sweet rice flour (mochiko)
1 cup canola oil
2 ½ cups milk
1 ½ cups white sugar
1 teaspoon baking powder
3 eggs, beaten
½ (18.75 ounce) can sweetened red bean paste
2 tablespoons toasted sesame seeds

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan.
  • Mix rice flour, canola oil, milk, sugar, and baking powder in a large bowl. Stir in the beaten eggs. Pour the mixture into the baking pan. Drop small spoonfuls of the red bean paste into the flour mixture about 1 to 2 inches apart, making sure that the red bean paste is covered by the flour mixture. Sprinkle with toasted sesame seeds.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 35.2 g, Cholesterol 25.3 mg, Fat 11 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 63.4 mg, Sugar 13.9 g

CHINESE RICE CAKES



Chinese Rice Cakes image

So you went out for Chinese food last night, and came home with a big box of leftover fried rice. You want to use it, but just don't want to have the same meal yet again. These little cakes are great to pack in your lunchbox, or just enjoy straight out of the pan with a dipping sauce.

Provided by IngridH

Categories     Lunch/Snacks

Time 12m

Yield 16 rice cakes, 4 serving(s)

Number Of Ingredients 4

2 cups fried rice
1 large egg
1 tablespoon flour
oil, for shallow frying

Steps:

  • If your rice has any large items (like whole shrimp) pull these out and chop into small pieces. Add back to rice.
  • Put rice in a mixing bowl. Add egg, and mix to coat rice. If the rice is not well coated, add another egg.
  • Stir in flour. The mixture should be fairly loose, but not runny.
  • Heat enough oil to coat the bottom of a non-stick skillet over medium heat.
  • Drop the rice mixture by tablespoons into hot oil. Gently flatten each spoonful with the back of a spoon, so that it is about 1/4 inch thick.
  • Cook until the bottom is golden brown, then flip and cook the other side.
  • Remove to a rack covered with paper towels to drain any excess oil.
  • Serve immediately with your choice of dipping sauce, or cool completely before adding to your bento box.

Nutrition Facts : Calories 25, Fat 1.2, SaturatedFat 0.4, Cholesterol 46.5, Sodium 17.8, Carbohydrate 1.6, Fiber 0.1, Sugar 0.1, Protein 1.8

10-MINUTE RICE CAKES



10-Minute Rice Cakes image

Growing up, I remember my dad making these for me every time we had leftover rice in the fridge. I generally make these for breakfast but occasionally enjoy them for dinner when my husband is out of town and I want to make something quick and easy. This recipe is a great base. Have fun changing it up and making it your own! Great topped with salsa!

Provided by Lauren

Categories     100+ Everyday Cooking Recipes

Time 10m

Yield 1

Number Of Ingredients 6

½ cup cooked white rice
1 egg
1 tablespoon chopped fresh basil
1 teaspoon milk
salt and ground black pepper to taste
1 ½ teaspoons butter

Steps:

  • Mix rice, egg, basil, milk, salt, and pepper together in a bowl.
  • Melt butter in a skillet over medium heat. Pour rice mixture into the skillet in 2 equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue cooking until second side is browned, about 2 minutes more.

Nutrition Facts : Calories 228.6 calories, Carbohydrate 22.7 g, Cholesterol 202.1 mg, Fat 11.3 g, Fiber 0.4 g, Protein 8.6 g, SaturatedFat 5.5 g, Sodium 269.1 mg, Sugar 0.4 g

RICE CAKES



Rice Cakes image

Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.

Provided by Kim Severson

Categories     side dish

Time 20m

Yield 4 to 6 cakes

Number Of Ingredients 9

2 cups leftover white rice, preferably long-grain or Carolina Gold
2 eggs, lightly beaten
1 cup finely chopped zucchini
3 tablespoons chopped mint
1/3 cup green onion, chopped
1 cup sharp white Cheddar, grated on the large hole of a box grater
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter

Steps:

  • In a large bowl, gently mix everything except the butter. Over medium-high heat, heat the butter in a large frying pan until it is foaming. (A nonstick pan is good for this purpose but cast iron can work well, too.)
  • Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 6 grams, Carbohydrate 80 grams, Fat 18 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 10 grams, Sodium 461 milligrams, Sugar 1 gram, TransFat 1 gram

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Top Asked Questions

How do you make a rice cake?
1 In a large mixing bowl, mix 150ml to 160ml water with rice flour. ... 2 In a small pot, melt sugar with the left water (350ml). ... 3 Pour the hot sugar liquid directly to the rice mixture. ... 4 Mix yeast with 20ml and set aside for 5 minutes. 5 Combine yeast water and rice mixture well, cover with plastic wrapper for proofing. More items...
How to cook rice cakes with soy sauce?
Add in Chinese cooking wine and water, mix to ensure nothing is stuck to the bottom, put the lid on, and let it cook for 2 minutes or until rice cakes are soft. In a bowl, mix soy sauce, dark soy sauce, sugar, white pepper, sesame oil, and vegetarian oyster sauce.
How do you cook rice cake with hoisin sauce?
Add the water and the rice cake, and stir to combine. Reduce the heat to medium and let simmer for about 2 minutes, or until the rice cake becomes reconstituted and has softened. Add the hoisin, the remaining 1 tablespoon soy sauce, and the wine, and stir-fry to combine.
What are Chinese rice cakes?
Chinese rice cakes, or niangao, are made from pounded rice, and have a sticky, chewy texture. Think of them as a kind of thick, oval-shaped pasta. There are sweet versions that have the same name, nian gao. But these little white ovals are usually used in savory stir-fries, soups, and hot pot.

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