Chinese Rice Cakes Recipes

CHINESE RICE CAKE-BAI TANG GAO

Steps:

• In a large mixing bowl, mix 150ml to 160ml water with rice flour. Combine well.
• In a small pot, melt sugar with the left water (350ml). Bring to boil over medium fire.
• Pour the hot sugar liquid directly to the rice mixture. Combine well and set aside to cool down until less than 40 degree C or room temperature.
• Mix yeast with 20ml and set aside for 5 minutes.
• Combine yeast water and rice mixture well, cover with plastic wrapper for proofing.
• Drop several drops of oil in the batter and combine well. Continue proofing until there is a thick layer of small bubbles on the surface.
• Prepare a plate (steel plate is highly recommended as they are usually quite thin) and brush some oil on surface (this can help the de-molding process).
• Bring the water to boil firstly and then pour the rice batter to hot steel plate around 80% full.
• Cover with lid and steam for 15 minutes over high fire. Wait for around 10 minutes after turning off the fire. Transfer the cake out, wait for minutes and move it from the plate. Set aside to cool down completely. Either cut into large wedges or small cubes. Serve cold with tea or as breakfast.

CHINESE RICE CAKES - CHAO NIAN GAO

Steps:

• Mix all the sauce ingredients together, then set aside.
• Place the rice cakes in a medium bowl, and add water to cover. Let soak for at least 1 hour, up to overnight. They won't be soft to the touch yet, but this will help them soften up when you cook them.
• In a large skillet or wok, heat a thin layer of oil over medium-high heat. Add the mushrooms, and cook for 10-15 minutes, or until browned and any liquid that the mushrooms have exuded has evaporated. Add the onion, garlic and cabbage; saute for 5-10 minutes, or until the onions are slightly translucent and the cabbage is wilted.
• Drain the rice cakes. Add the rice cakes, sauce and fish cakes. Saute until the rice cakes are chewy (they'll look less matte, but you can also taste one), the sauce coats everything, and the fish cakes are warmed through. Serve hot.

CHINESE STICKY RICE CAKE

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.

CHINESE RICE CAKES

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.

10-MINUTE RICE CAKES

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.

RICE CAKES

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.