Sorry is there a way to make the rice cakes without using tapioka? Sweet potatoes can be quite filling on its own. Then, roll out the dough into a rope. Korean rice cake or known as tteok (떡) is a much-loved traditional dish in Korea. If it is very sticky, add another tablespoon of flour and work it into the dough. I love this rice cake because its sweet, tiny and cute to look at. Transfer the remaining 7 pieces back into the bowl and cover the bowl with a towel. Add 10 cups of water to the bottom of a steamer and bring to a boil. You’ll want a wok that is large enough to comfortably fit the plates or pans holding the rice cakes. I don’t think there’s enough moisture in this for the dough to come together complete with the paddle or dough hook, so you may need to use your hands to gather everything up. Starting from the middle, roll out the dough and gradually work your hands further apart. Healthy Nibbles is a member of the Amazon Associates Program. How to cook the sweet rice. This will keep the rice cakes from sticking to the plates. These steamed Asian rice cakes are a versatile ingredient that you can use to stir fry or stews. I boiled only 1 3/4 cups and saved 1/4 cup on the side to add later. If you only used rice flour, the rice cakes will be firmer and denser when you bite into them. When adding water to the flour, I usually pour about half the water into the bowl with one hand, and use the other hand to stir everything simultaneously. 13 Best Korean Desserts (Traditional and Modern) | Kimchimari Unfortunately, Mama Lin doesn’t know that cooking technique. If you still find the dough to be very hot, stir the dough for for another 1 to 2 minutes before kneading. 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. Cecesan. Traditionally, yaksik was a highly time-consuming dish. Or cover the bowl with microwave safe lid and microwave on high for 6 to 8 minutes in total. Thank you for the note. If that is the case, remove some water from the wok. You can lightly grease the sides of your knife with oil to prevent sticking, but I don’t usually bother with that. Thanks for the bones of the recipe. Cover the wok with a lid and steam the rice cakes on high heat for 10 to 11 minutes (see note 2). Would this work with a mixer/dough hook or is hand kneading the only option? Here is a step-by-step guide on how to make steamed Asian rice cakes. Then, line up the 4 ropes of dough and cut them up into 2-inch pieces. Make sure that the water isn’t covering the rack completely. You can also stir fry the rice cakes (like in the photo above), add them to stews, or use them to make tteokbokki. * … Duh! When you reheat rice, always check that it's steaming hot all the way through. Heat for 2 minutes first; take it out; knead with a wooden spoon; cover; and send it back to heat for another 2 minutes. Shape the dough into a ball and divide it into 8 equal pieces. If that is not possible, cool the rice as quickly as possible (ideally within 1 hour). I tested this recipe by weighing the rice flour, tapioca starch, and water. The rice cakes are fully cooked if you don’t see any solid white spots in the center. 1 Answer. – Prepare a big bowl with a lot of clean water and add some cubes of ice. Remove the rice cakes from the wok and let them cool. Serve them plain with sauce on the side. They originated from the Koreans living in Los Angeles, California many years ago. For the covering, you spread on some whipped cream and sprinkle the entire cake with ground sponge cake crumbs. My preferred method to reheating rice cakes is to soak them in hot water for 2 minutes. There are so many different types of tteok in Korean culture. 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). The rice cakes are made from a combination of rice flour and tapioca starch. Hi, Dee. Then, I carefully lower the rice cakes into the hot water. Your intuition to add more flour was absolutely correct. If the water level in the wok is looking low, add some water to the wok. Store the Asian rice cakes in a tupperware for up to a week, . Required fields are marked *. As you can imagine, the dough is very hot in the beginning. Store the Asian rice cakes in a tupperware for up to a week. To reheat the rice cakes, boil some water and turn off the heat. Place a napkin or paper plate over the bowl and microwave the rice on high for 1-2 minutes per serving. I add a little bit of water (use your judgment) to help keep it from drying out. There would be no need to buy them anymore! While the water is coming to a boil, combine the gochujang, gochugaru, coconut sugar, soy sauce, … Roll out 3 more pieces of dough into long ropes. Cut the fish cake, cabbage, and scallions into about 2-inch long pieces. Home › Forums › Korean food discussion › can you save and reheat (Ddeokbokki). Towards the end of kneading, I found the dough to be a little tacky but not overly sticky. As an Amazon Associate, I earn a small percentage of qualifying purchases made through affiliate links. Instructions Sieve through the flour into a large bowl then add the salt, sugar, yeast and milk. Reheat the rice cakes by soaking them in hot water for 5 minutes. I got soup after only adding the 400g hot water the recipe suggested. I add a little bit of water (use your judgment) to help keep it from drying out. 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. Pour 1 3/4 cups (400g) of water into a saucepan, and bring the water to boil, covered. Like in Korean cuisine, steamed rice cakes are prevalent in Chinese cooking. 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