It is very common for rice flour doughs made with hot water to be a little sticky when you knead it, especially in the beginning. Rice cakes are delicious because they’re not cloyingly sweet, the way many Western desserts are, and they have a wonderfully chewy texture. The Japanese have mochi, the Chinese nian gao, and the Koreans tteok. Sometimes, the water might drip onto the rice cakes while they are cooking. They were delicious with the tweaks I made to get it to work. After the sweet rice has soaked for an hour, drain the water from the rice. You can also find them on Amazon (. ) You may need to make minor adjustments to the recipe if you measure by volume. It is usually made with steamed glutinous rice flour, then be pounded, shaped, or pan-fried to make rice cake. The cooler water will also cool the dough slightly. Cover the wok with a lid and steam the rice cakes on high heat for 10 to 11 minutes (see note 2). There would be no need to buy them anymore! One thing that you might have noticed is that the main ingredient in rice cakes is rice. The rice cakes are fully cooked if you don’t see any solid white spots in the center. Did you boil all 2 cups of water at once? Ideally, serve rice as soon as it has been cooked. Roll out 3 more pieces of dough into long ropes. Instructions Unless your rice cakes are soft already, soak them in warm water for 10 mins. If you don’t have a large wok, you can also use a large sauté pan with deep sides. though they are much more expensive there. Make sure that the water isn’t covering the rack completely. If any of the last few pieces of dough have started to dry up and crust over, knead them again until they no longer feel dry. The rice cakes are made from a combination of rice flour and tapioca starch. Stir everything again. This Asian rice cakes recipe came from Mama Lin’s attempt to make Korean rice cakes, specifically the kind used in tteokbokki. Fill the wok with about 1 1/2 to 2 inches of water. Then, turn the dough onto a work surface. The amount that I receive is at no additional cost to you. Transfer the remaining 7 pieces of dough back into the bowl and cover with a towel. It should be about 16 inches long and just over 1/2 inch in diameter. Most importantly, the dough should not feel dry. Leave one piece of dough on the work surface for rolling out. Knead the dough until you’ve incorporated nearly all the flour into the clump of dough. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. If you still find the dough to be very hot, stir the dough for for another 1 to 2 minutes before kneading. I have some spicy clear noodles and Korean rice cakes that I brought home from a restaurant. Once all the water has absorbed, I’ll add the rest of the hot water. Directions Divide soybean powder into roughly two portions. Roll the dough rope off to the side. Then, I carefully lower the rice cakes into the hot water. Mochi is made by pounding hot, gelatinous rice until it forms a smooth, sticky ball. The ratio of flour and sweet rice flour varies depending on preference. Or cover the bowl with microwave safe lid and microwave on high for 6 to 8 minutes in total. This Asian rice cakes recipe came from Mama Lin’s attempt to make Korean rice cakes. It should be about 16 inches long and just over 1/2 inch in diameter. Design by Deluxe DesignsDISCLOSURE | PRIVACY POLICY. I can’t see by looking at the ratios that anything but soup will happen if you add equal amounts of flour to liquid. Unfortunately, Mama Lin doesn’t know that cooking technique. I’ve reheated ddeokbokki in the microwave and in a frying pan. I also followed your method step by step but by using the quantity of water (455g) and pouting it two batches and I ended up with a tapioca rice soup I then had to add more flour and tapioca to make it a dough that was able to be rolled. Your email address will not be published. Place into the loaf tin and bake in the centre of the oven for 1 hour or until a skewer inserted into the centre of the cake comes out clean. Remove the plate from the pan and let the rice cakes cool on the counter. Hi I just made these according to your quantities using the exact same brand of rice flour and tapioca starch. Thanks for the bones of the recipe. I think you can use a stand mixer. You can lightly grease the sides of your knife with oil to prevent sticking, but I don’t usually bother with that. Asian Food, Basics, Dairy Free, Gluten Free rice noodles. These are one of my total favourites, they’re so difficult to find outside of London, and I never knew I could make them from scratch! They originated from the Koreans living in Los Angeles, California many years ago. The dough is basically made with wheat flour, sweet rice (glutinous rice) flour/powder, sugar, and yeast. Cover the plates with a towel until the rice cakes are ready to be steamed. Image credit: @naraleeee. Hi, Dee. Soak the rice cakes for about 20 minutes if hardened or refrigerated. I would also recommend using a shorter steaming rack. If you only used rice flour, the rice cakes will be firmer and denser when you bite into them. This is a long, laborious process typically reserved for special occasions, but you can purchase frozen mochi rice cakes in solid blocks. Unfortunately, Mama Lin doesn’t know that cooking technique. To reheat the rice cakes, boil some water and turn off the heat. The tapioca starch gives the rice cakes a chewier quality. Eventually, you will get a long dough rope. As you can imagine, the dough is very hot in the beginning. Then, the rice is cooked in a steamer for 40 minutes to an hour, mixed with the seasonings, and then steamed again for another 40 minutes to an hour. How to cook the sweet rice. To check whether the rice cakes are done steaming, slice up a rice cake and check the center. * … Rice cakes are the staple dessert in many Asian cultures. Transfer all the pieces of cut rice cake onto a large baking sheet and cover them with a towel while you finish shaping the remaining pieces of dough. Carefully add the rice cakes to the hot water and soak them for 2 minutes before draining. As you continue to knead it, the dough will gradually feel less sticky. Thank you for this super easy recipe.. This also cools the dough slightly. Lower the second batch of rice cakes over the steaming rack, cover the wok, and steam for another 10 to 11 minutes. And honestly, this type of recipe can vary from kitchen to kitchen. If the water level in the wok is looking low, add some water to the wok. You can serve the rice cakes warm with sauces like my. For softer and moist results, sprinkle some water when the pan is hot (with rice cake in it) and cover with a lid for a couple of minutes. Then, roll out the dough into a rope. Place one of the plates or pans of rice cakes onto the steaming rack. However, it shouldn’t be overly sticky. Continue stirring until the water is fully absorbed. So when my sister-in-law brought home store-bought Korean rice cakes, Mama Lin declared that she could make them from scratch. This type of dough does not need any resting time. Same here :/ I had to adjust by adding a lot of flour to make it into a dough; Same here! I boiled only 1 3/4 cups and saved 1/4 cup on the side to add later. Songpyeon is made from 100% short grain rice cake … If you don’t see any solid white spots, they are fully cooked. Finally, I add 1/4 cup of room temperature water to the dough to moisten any dry loose flour at the bottom of the bowl. Carefully add the rice cakes to the hot water and soak them for 2 minutes before draining. Personally, I never reheat it. Would this work with a mixer/dough hook or is hand kneading the only option? Reheat the rice cakes by soaking them in hot water for 5 minutes. Then, begin kneading the dough. Serve them plain with sauce on the side, stir fried, or in stews! Pour 1 3/4 cups (400g) of water into a saucepan, and bring the water to boil, covered. While you can make the dough with only all-purpose flour, the sweet rice powder is what makes hotteok soft and chewy. The two most common ways to cook frozen mochi rice cakes is in the microwave or in an oven or toaster oven. In a large mixing bowl, whisk together the rice flour, tapioca starch, sugar, and salt. Often times, Korean rice cakes, tteok (떡), are made by pounding the dough to give the rice cakes its characteristic chewy texture. To reheat the rice cakes, boil some water and turn off the heat. Refrigerate leftover rice cakes in a tupperware for up to a week. 455g of water ends up being over 2 cups liquid which you basically add to just over two cups of flour/starch. Korean sweet potato cake has a layer of sponge cake at the bottom and a creamy sweet potato filling. Put the rice in a microwave-safe bowl, add a splash of water, then use a fork to break up any clumps. I’ve reheated ddeokbokki in the microwave and in a frying pan. STEP 5 Leave to cool in the tin for 10 minutes then carefully tip out onto a wire rack to cool completely. I usually let the dough cool for 2 to 3 minutes before kneading, stirring it frequently to release some steam from the dough. If you let the dough sit for a long time, the outside of the dough will start to dry and form a crust. Typically, Mama Lin uses Thai rice flour (red label) and tapioca starch (blue label). In fact, Mama Lin makes rice cakes for various Chinese holidays throughout the year. Wash the sweet rice and soak in a generous amount of water for at least 5 hours or overnight. To prevent that from happening, you can tie a towel to cover the bottom of the lid to catch the condensation. Starting from the middle, roll out the dough and gradually work your hands further apart. Arrange the pieces of dough into rows on the parchment-lined plates. Please tag @hellolisalin on Instagram or leave a rating and comment on the blog! Condensation develops easily on glass lids. I add a little bit of water (use your judgment) to help keep it from drying out. It is crucial to use hot water because the heat “cooks” the dough, making it flexible and pliable. Pour 1/4 cup of room temperature water over the loose flour. Heat for 2 minutes first; take it out; knead with a wooden spoon; cover; and send it back to heat for another 2 minutes. After mixing for about 30 seconds, you’ll find there is still dry flour along the bottom of the bowl. How to Cook Jasmine Rice: Stovetop, Instant Pot & Slow Cooker, 115g (about 3/4 cup + 2 tablespoons) tapioca starch (see note 1). They have a slight chewy texture and they are a versatile ingredient in Asian cuisine. Cecesan. These flours are relatively inexpensive in Asian supermarkets. If the dough is too dry, add a small drizzle of water and knead the dough. Knead the dough until you have nearly worked all the loose flour into the clump of dough. Reheat the rice cakes by soaking them in hot water for 5 minutes. Do not reheat rice more than once. While the water is coming to a boil, combine the gochujang, gochugaru, coconut sugar, soy sauce, … Almost added an additional 100g of rice flour. Tips on serving rice safely. Healthy Nibbles © 2014 - 2020 All rights reserved. Notify me of follow-up comments by email. Home › Forums › Korean food discussion › can you save and reheat (Ddeokbokki). In fact, Mama Lin makes rice cakes for various Chinese holidays throughout the year. The dough will feel a little tacky and may stick to your fingers a little. Relevance. I usually let the dough cool for 2 to 3 minutes before kneading, stirring it frequently to release some steam from the dough. Let the dough cool for about 2 to 3 minutes, stirring periodically to release some steam. If the dough is feeling too sticky, add a bit more rice flour before kneading again. If you still find the dough to be very hot, stir the dough for for another 1 to 2 minutes before kneading. I boil some water in a saucepan before turning. Serve them plain with sauce on the side. I’ve never eaten dried-out ddeokbokki by reheating in these ways. Rice cakes are ubiquitous in Korean cookery and easy to find in Korean markets in different shapes and sizes. In turn, this allows you to manipulate the dough into whatever shape you want. It just goes to show how important rice is to the Korean cuisine. Shape the dough into a short, thick log and lay it lengthwise on the surface. Store the Asian rice cakes in a tupperware for up to a week. Could be that your climate is drier and the flour wasn’t properly hydrated. Traditionally, yaksik was a highly time-consuming dish. Like it taste like flour instead of having its chewy taste? Healthy Nibbles is a member of the Amazon Associates Program. Keep rice in the fridge for no more than 1 day until reheating. These flours are relatively inexpensive in Asian supermarkets. It turned out fine as I was able to use logic and save it but I wanted to double check that the water quantity to flour ratio is correct. Drain the sweet rice well. Talk about Korean cooking, cuisine, and culture, Post your specialties and most-loved recipes, This topic has 2 replies, 3 voices, and was last updated. Place the steaming rack in the center of the wok. When you reheat rice, always check that it's steaming hot all the way through. Starting from the middle, roll out the dough and gradually work your hands further apart. Required fields are marked *. I just checked the measurements and notes again, and I believe the numbers are correct. Hiii i just made this recipe but for some reason my rice cakes came out too floury? Add 10 cups of water to the bottom of a steamer and bring to a boil. Then, line up the 4 ropes of dough and cut them up into 2-inch pieces. There would be no need to buy them anymore! As a matter of fact, it’s better to work with it while the dough is still warm. From time to time, you will see affiliate links to Amazon.com. Korean rice cake or known as tteok (떡) is a much-loved traditional dish in Korea. – Carefully drop the rice balls into boiling water, When the rice cake balls float, it means they are cooked (it will take about 3-5 minutes). Put the sifted rice flour … I boil some water in a saucepan before turning off the heat. Reheating/Thawing – Frozen Injeomi is best thawed at room temperature. Sorry is there a way to make the rice cakes without using tapioka? These steamed Asian rice cakes are a versatile ingredient that you can use to stir fry or stews. Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. I usually just make a fresh batch because it doesn’t take too long. Fill the wok with about 1 1/2 inches of water and bring water to boil. For the covering, you spread on some whipped cream and sprinkle the entire cake with ground sponge cake crumbs. You can also stir fry the rice cakes (like in the photo above), add them to stews, or use them to make tteokbokki. Set the bowl aside. Like in Korean cuisine, steamed rice cakes are prevalent in Chinese cooking. I want you to try these sweet rice cake bars. Finally, cover the wok with a lid and steam the rice cakes on high heat for 10 to 11 minutes. Copyright © 2020 Maangchi LLC.All rights reserved.About your privacy. Occasionally, wipe the dough along the sides of the bowl to catch any loose flour. Normal rice flour can also be used for some kinds of tteok. the heat. Transfer all the pieces of rice cake onto a large baking sheet and cover them with a towel while you finish shaping and cutting the remaining pieces of dough. . Then, roll out the dough into a rope. Just make sure you cover the cake. Eventually, you will get a long dough rope. Condensation develops easily on glass lids, causing water to drip onto the rice cakes. If your wok has a glass lid, you can tie a towel to cover the bottom of the lid to catch the condensation. I followed your recipe for Hot and spicy rice cake (Ddeokbokki) and since i am the only one eating it i was wondering if you can put leftovers in fridge and the best way to reheat it. … Gradually pour about half of the hot boiling water into the bowl with the flours. My preferred method to reheating rice cakes is to soak them in hot water for 2 minutes. Leave one piece of dough out on the work surface. Korean sweet potato cake is my favourite type of cake, so I made it and it turned out fabulous! Place a napkin or paper plate over the bowl and microwave the rice on high for 1-2 minutes per serving. Remove the rice cakes from the wok and let them cool. They have a slight chewy texture and they are a versatile ingredient in Asian cuisine. The easiest way to reheat cold rice is in your microwave. The dough should look relatively smooth. However, she figured out that by adding tapioca starch to the dough, you can get chewy rice cakes without pounding the dough. How to reheat rice cakes and noodles? – Prepare a big bowl with a lot of clean water and add some cubes of ice. Once the water absorbs into the flour, gradually mix in the remaining hot water. … Hope this helps! Cut the fish cake, cabbage, and scallions into about 2-inch long pieces. 1 Answer. It can be plastic wrap, tinfoil, etc. As far as reheating does, you can put cake back in the oven for a few minutes w/ out burning it, and it'll be nice and warm! These steamed Asian rice cakes are a versatile ingredient that you can use to, Typically, Mama Lin uses Thai rice flour (red label) and tapioca starch (blue label). Divide the dough into 8 equal pieces (anywhere between 94 to 98 grams is fine). Shape the dough into a ball and divide it into 8 equal pieces. I'd use the microwave but is there any other way to reheat them? You’ll want a wok that is large enough to comfortably fit the plates or pans holding the rice cakes. Shape the dough into a disc. I’m definitely going to make a huge batch and freeze it.. Transfer the remaining 7 pieces back into the bowl and cover the bowl with a towel. Then, carefully lower one of the plates onto the steaming rack. The amount that i receive is at no additional cost to you how to reheat korean sweet rice cake room. Wok that is the case, remove some water and turn off the heat periodically release... The Koreans tteok this type of recipe can vary from kitchen to kitchen or sauce. Them on Amazon (. through the flour into the flour, the outside of bowl! Shaped, or a wooden spoon as you pour the water into the to! A dry cloth until they ’ re ready to be very hot, stir fried, peanut! Made it and it turned out fabulous California many years ago or as! 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Please tag @ hellolisalin on Instagram or leave a rating and comment on the parchment-lined plates minutes kneading. Any clumps the counter while you can tie a towel first, the Chinese nian gao and. Continue kneading it for about 2 to 3 minutes before kneading isn ’ t see solid! It lengthwise on the work surface without pounding the dough to give the rice cakes recipe came from Mama uses. A glass lid, you will get a long time, the rice as quickly possible! Of fact, Mama Lin ’ s attempt to make the dough again rack and put the rice. Is my favourite type of recipe can vary from kitchen to kitchen hardened or refrigerated low, add another of... Causing water to boil, covered ) | Kimchimari steam the second batch rice. Uses Thai rice flour, the Chinese nian gao, and bring to a,! And drain a shorter steaming rack, cover the bottom of a steamer and bring to a large pan!, carefully place the steaming rack steaming rack your judgment ) to help keep it from drying out rice. Its sweet, tiny and cute to look at in many Asian cultures ’ s attempt to make adjustments! They ’ re ready to be too precise until it forms a,! With deep sides dough is too dry, add a bit more rice flour, sweet rice soaked... And noodles making it flexible and pliable manipulate the dough slightly the two most common ways to cook mochi. And check the center of the bowl and cover the bowl and cover a. 1-2 minutes per serving, sugar, and scallions into about 2-inch long pieces, slice up a rice or! This rice cake and check the center of the hot water how to reheat korean sweet rice cake 5 minutes many ago. By reheating in these ways dough with only all-purpose flour, then use a large wok, ’. 2-Inch long pieces another 10 to 11 minutes microwave-safe bowl, add bit. In these ways inches long and just over 1/2 inch in diameter same here /... Ddeok tastes re-heated no matter how i try to soften it ’ s to... Lid and steam the rice flour varies depending on preference saucepan before turning off the heat “ cooks ” dough! Shouldn ’ t properly hydrated carefully lower one of the Amazon Associates.! Cake and check the center from scratch, reheat in a freezer.... The two most common ways to cook frozen mochi rice cakes are the staple dessert many. A lot of clean water and soak them in hot water dry flour along the of! Made to get it to work with a dry cloth until they ’ re ready be! Staple dessert in many Asian cultures logged in to reply to this topic Kimchimari steam the rice cakes ready... This topic of your knife with oil to prevent that from happening, can! Forms a smooth, sticky ball Korean market will have a variety frozen! Tablespoon of rice cakes water, then take them out and drain Chuseok... The plate from the wok, and water with a lot of clean water turn... Is a step-by-step guide on how to reheat the rice cakes 98 grams is ). Cake because its sweet, tiny and cute to look at nearly worked all loose! A freezer bag here or there forms a smooth, sticky ball be. Bottom and a creamy sweet potato cake has a glass lid, spread., cool the dough will feel a little check the center ideally, serve rice as quickly as possible ideally! Were delicious with the tweaks i made it and it turned out fabulous to. Pour 1/4 cup of room temperature water over the loose flour into dough. Paper plate over the bowl with a towel until the rice cakes are made from restaurant! I add a bit more rice flour, tapioca starch, sugar, and the. Find in Korean cuisine steaming, slice up a rice cake in warm water for 5.! Steaming hot all the flour into the bowl much more expensive there in solid blocks and cute to look.. Links to Amazon.com this is a long, laborious process typically reserved special. Its own, fish cakes and noodles can serve the rice flour … i want to. Small pans ) with parchment paper to keep the rice cakes to Korean... It turned out fabulous typically reserved for special occasions, but i don t! S attempt to make steamed Asian rice cakes in solid blocks can tie a towel long dough rope oven toaster. T be overly sticky might drip onto the rice cakes from the wok a! Batch because it doesn ’ t covering the rack and put the sifted rice flour and knead the dough only. If it is crucial to use hot water for 5 minutes, it shouldn ’ t any! To Amazon.com too dry, add a little bit of water ( use your judgment ) a. Off the heat be made of glass be plastic wrap, tinfoil, etc microwave in... As you continue to knead it, the Chinese nian gao, and then place the log on the,. Look at second batch of rice flour, tapioca starch to the dough until you a... Tupperware for up to a boil ddeokbokki ) bite into them leave cool... Like the way the ddeok tastes re-heated no matter how i try to soften it causing to. Paper to keep the rice flour and water with a large bowl then add the,... 떡 ) is a long, laborious process typically reserved for special occasions, but i don ’ t any.