Rice Cakes Recipe

Sticky rice: This type of rice is essential for its unique sticky texture, which helps the patties hold together.

Soy sauce: Adds a savory, umami flavor to the rice cakes.

Sesame oil: Provides a rich, aromatic touch that enhances the overall flavor.

Toasted sesame seeds: Adds a nutty flavor and a bit of crunch to the patties.

Vegetable oil: Used for frying the rice patties to achieve a golden brown, crispy exterior.

When forming the rice patties, make sure to press them firmly to ensure they hold together during frying. If the mixture feels too loose, you can add a small amount of rice flour or cornstarch to help bind the ingredients. This will help achieve a crispier texture and prevent the patties from falling apart in the frying pan.

• sticky rice - Substitute with sushi rice: Sushi rice has a similar sticky texture and can be used to achieve the same consistency in the rice cakes.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used as a substitute, though it will impart a different flavor. Use a light olive oil to keep the flavor mild.

• toasted sesame seeds - Substitute with chia seeds: Chia seeds can add a similar crunch and nutritional benefits, though they have a different flavor profile.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• Allow the rice cakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled rice cakes in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator. They will stay fresh for up to 3-4 days.
• For longer storage, consider freezing the rice cakes. Lay them out on a baking sheet lined with parchment paper and freeze until solid.
• Once frozen, transfer the rice cakes to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to eat, reheat the rice cakes. For best results, use a frying pan with a bit of vegetable oil to restore their crispy texture. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 10 minutes or until heated through.
• Avoid microwaving as it can make the rice cakes chewy instead of crispy.

• Stovetop Method:

  1. Heat a non-stick frying pan over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the leftover rice cakes in the pan.
  4. Cook for 2-3 minutes on each side until they are heated through and regain their crispy texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the rice cakes on a baking sheet lined with parchment paper.
  3. Lightly brush the tops with a bit of vegetable oil.
  4. Bake for 10-12 minutes, flipping halfway through, until they are warmed and slightly crispy.

• Microwave Method:

  1. Place the rice cakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly spray the rice cakes with vegetable oil.
  3. Place them in the air fryer basket in a single layer.
  4. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Steaming Method:

  1. Set up a steamer with boiling water.
  2. Place the rice cakes on a heatproof plate and put it in the steamer.
  3. Steam for 5-7 minutes until they are thoroughly heated.
  4. Optionally, you can quickly pan-fry them afterward to restore some crispiness.

• Mixing bowl: A large bowl used to combine the cooked rice, soy sauce, sesame oil, and toasted sesame seeds.

• Frying pan: A flat-bottomed pan used to fry the rice patties until they are golden brown on both sides.

• Spatula: A flat tool used to flip the rice patties in the frying pan to ensure even cooking.

• Measuring spoons: Small spoons used to measure out the soy sauce, sesame oil, and toasted sesame seeds accurately.

• Paper towels: Absorbent paper used to drain the excess oil from the fried rice patties.

• Plate: A flat dish used to serve the warm rice cakes.

• Spoon: A utensil used to mix the ingredients together in the mixing bowl.

• Stove: The appliance used to heat the frying pan and cook the rice patties.

Prepare ingredients in advance: Measure and mix the soy sauce, sesame oil, and toasted sesame seeds while the rice is cooking.

Use a food processor: Pulse the cooked rice briefly to make it easier to form into patties.

Preheat the pan: Heat the vegetable oil in the pan while forming the rice patties to save time.

Batch frying: Fry multiple rice patties at once to reduce cooking time.

Drain efficiently: Use a wire rack instead of paper towels to drain the rice cakes quickly and keep them crispy.