Rice cakes are a beloved treat in many cultures, especially in Asian cuisine. Whether you want to enjoy them as a chewy snack, use them in soups, or stir-fries, making rice cakes at home is easier than you might think. In this article, we’ll walk you through the process of making soft, chewy rice cakes from scratch using rice flour and a few simple ingredients. Let’s dive in!
What You’ll Need: Ingredients for Rice Cake
– Rice flour: Use short or medium grain rice flour. Wet-milled rice flour is ideal because it’s moister, but you can use regular rice flour if needed.
– Cornstarch: Helps improve texture and elasticity.
– Salt: Just a pinch to enhance flavor.
– Boiling water: To cook and bind the flour.
– Sesame oil: For coating and preventing sticking.
Typical quantities for about 1 pound (450 grams) of rice cake dough are:
– 2 cups wet-milled rice flour (or equivalent dry rice flour)
– 1 tablespoon cornstarch
– 1 teaspoon salt
– Around 3/4 cup boiling water (adjust as needed)
– 1/2 teaspoon sesame oil
Step-by-Step Guide to Making Rice Cake
1. Mix the Dry Ingredients
In a microwave-safe bowl, combine rice flour, cornstarch, and salt. Mix them well so the salt is evenly distributed.
2. Add Hot Water Gradually
Pour in boiling water little by little while stirring continuously. The mixture should become crumbly but not too wet or dough-like. The exact water amount depends on your rice flour type, so add carefully.
3. Cook the Mixture
You have two main options to cook the rice cake dough:
– Microwave method: Cover the bowl with plastic wrap, leaving a small gap for steam to escape. Microwave on high for 2 minutes, then stir the mixture gently. If it feels dry, add a bit more hot water. Cover again and microwave for another 1 to 2 minutes until cooked through.
– Steaming method: Pour the rice flour mixture into a greased shallow dish. Steam over boiling water for about 25-30 minutes until it firms up.
4. Knead and Pound the Dough
Once cooked, transfer the hot rice cake dough onto a surface lightly coated with sesame oil to prevent sticking. Wearing gloves (the dough will be hot), knead and pound the dough vigorously for about 5 minutes. This step is crucial to develop the chewy, elastic texture characteristic of rice cakes.
5. Shape Your Rice Cakes
Divide the dough into portions and roll each into long ropes. Cut the ropes into bite-sized pieces or desired shapes. Coat the pieces lightly with sesame oil to keep them from sticking to each other.
6. Store or Cook Further
You can use the rice cakes immediately in recipes like tteokbokki or soups, or store them in an airtight container in the fridge or freezer for later use.
Tips for Perfect Rice Cakes
– Rice flour choice matters: Wet-milled rice flour yields better texture, but if unavailable, use good quality short-grain rice flour.
– Water control is key: Add boiling water slowly to avoid a too-wet or too-dry dough.
– Kneading is essential: The more you knead and pound, the chewier and more elastic the rice cake becomes.
– Use sesame oil: It prevents sticking and adds a subtle nutty aroma.
Why Make Rice Cakes at Home?
Homemade rice cakes are fresher and free from preservatives compared to store-bought versions. Plus, you can customize their size, shape, and texture to suit your favorite dishes. Making rice cakes is also a fun kitchen project that connects you with traditional cooking methods.
Enjoy your homemade rice cakes in savory dishes like Korean tteokbokki, stir-fries, or simply pan-fried with a sprinkle of furikake for a tasty snack.
Making rice cakes from scratch is straightforward when you follow these simple steps. Give it a try and delight in the chewy, comforting texture of fresh rice cakes made by your own hands!