Rice Cakes With Peanut Butter Recipes
PEANUT BUTTER RICE KRISPIES CAKE
Make and share this Peanut Butter Rice Krispies Cake recipe from Food.com.
Provided by mosma
Categories Dessert
Time 20m
Yield 24 pieces
Number Of Ingredients 6
Steps:
- Heat corn syrup and sugar.
- Add peanut butter and mix.
- Remove from flame and add Rice Krispies.
- Spread into 9x13-inch pan.
- Melt chocolate chips and margarine. Spread over Rice Krispie mixture.
- Freeze. Thaw slightly before cutting and serving.
Nutrition Facts : Calories 162.8, Fat 6.4, SaturatedFat 1.3, Sodium 116.2, Carbohydrate 25.2, Fiber 0.7, Sugar 13.2, Protein 3.1
RICE CAKES WITH PEANUT SAUCE AND HOISIN
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 tteokbokki) 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, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil. Add the rice cakes and cook for 2 to 3 minutes, until softened. Drain and refresh under cold water.
- Meanwhile, make the peanut sauce: In a medium bowl, place the peanut butter, hot water, sugar, garlic and soy sauce, and whisk together until combined. Set aside.
- Heat a large (12-inch) nonstick skillet or wok on medium high. (Check the drained rice cakes. If they are sticking together, rinse them with cold water and gently toss to separate before adding them to the pan.) When the pan is hot, add the neutral oil and rice cakes, and toss to combine. Add soy sauce and stir-fry for 6 to 8 minutes, until the rice cakes begin to caramelize. (If more than a few clump together, add a tablespoon of water at a time and break them up with your spatula.) Add the yu choy and cook for another 3 to 4 minutes, until the greens are wilted. Turn off heat, add the peanut sauce and toss to coat.
- To serve, drizzle with the diluted hoisin sauce, scatter with scallions and finish with sesame seeds.
PEANUT BUTTER & BANANA RICE CAKES
Make and share this Peanut Butter & Banana Rice Cakes recipe from Food.com.
Provided by ontariomamaof7
Categories Lunch/Snacks
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Slice banana.
- Spread peanut butter on rice cakes.
- Place sliced banana on top of peanut butter.
Nutrition Facts : Calories 174.7, Fat 0.9, SaturatedFat 0.2, Sodium 59.9, Carbohydrate 41.6, Fiber 3.8, Sugar 14.6, Protein 2.8
PEANUT BUTTER & BANANA CHOCOLATE RICE CAKES
Here's a healthy snack that's easy to make and take on the go. It's tasty any time of year. -Constadina Vasiliades, Kapolei, Hawaii
Provided by Taste of Home
Categories Snacks
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Spread peanut butter over rice cakes; top with banana. Drizzle with honey and sprinkle with cinnamon.
Nutrition Facts : Calories 220 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 110mg sodium, Carbohydrate 32g carbohydrate (16g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
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