After the sweet rice has soaked for an hour, drain the water from the rice. Rice cakes are the staple dessert in many Asian cultures. Cover the wok with a lid and steam the rice cakes on high heat for 10 to 11 minutes (see note 2). Unfortunately, Mama Lin doesn’t know that cooking technique. To check to see if the rice cakes are fully cooked, slice up a rice cake and check the center. The amount that I receive is at no additional cost to you. Rice cakes are ubiquitous in Korean cookery and easy to find in Korean markets in different shapes and sizes. Your email address will not be published. Leave one piece of dough on the work surface for rolling out. 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. It is crucial to use hot water because the heat “cooks” the dough, making it flexible and pliable. These flours are relatively inexpensive in Asian supermarkets. Store the Asian rice cakes in a tupperware for up to a week, . Store the Asian rice cakes in a tupperware for up to a week. How to Cook Jasmine Rice: Stovetop, Instant Pot & Slow Cooker, 115g (about 3/4 cup + 2 tablespoons) tapioca starch (see note 1). Set the bowl aside. I don’t like the way the ddeok tastes re-heated no matter how I try to soften it. If you only used rice flour, the rice cakes will be firmer and denser when you bite into them. My preferred method to reheating rice cakes is to soak them in hot water for 2 minutes. Their craving of traditional Korean rice cakes, which sometimes is hard to achieve in a home kitchen, turned this bars more like ‘east meets west’ version of rice cakes. Continue kneading it for about 2 to 3 minutes. Relevance. 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. You can also stir fry the rice cakes (like in the photo above), add them to stews, or use them to make tteokbokki. I’m definitely going to make a huge batch and freeze it.. . Remove the rice cakes from the wok and let them cool. Personally, I never reheat it. … Copyright © 2020 Maangchi LLC.All rights reserved.About your privacy. I got soup after only adding the 400g hot water the recipe suggested. The rice cakes are made from a combination of rice flour and tapioca starch. Like it taste like flour instead of having its chewy taste? Do not reheat rice more than once. I’ve reheated ddeokbokki in the microwave and in a frying pan. Wash the sweet rice and soak in a generous amount of water for at least 5 hours or overnight. This type of dough does not need any resting time. You can also freeze the rice cakes in a freezer bag. I boil some water in a saucepan before turning. 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. Preparing Jujubes for Yaksik. 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! Carefully add the rice cakes to the hot water and soak them for 2 minutes before draining. However, she figured out that by adding tapioca starch to the dough, you can get chewy rice cakes without pounding the dough. Then, line up the 4 ropes of dough and cut them up into 2-inch pieces. For the covering, you spread on some whipped cream and sprinkle the entire cake with ground sponge cake crumbs. Roll the dough rope off to the side. Eventually, you will get a long dough rope. Normal rice flour can also be used for some kinds of tteok. If you still find the dough to be very hot, stir the dough for for another 1 to 2 minutes before kneading. These steamed Asian rice cakes are a versatile ingredient that you can use to stir fry or stews. I add a little bit of water (use your judgment) to help keep it from drying out. This also cools the dough slightly. Thanks so much for this post! When the water boils, place a wet cloth or cheese cloth over the rack and put the cake ring on top. How to reheat rice cakes and noodles? Instructions Sieve through the flour into a large bowl then add the salt, sugar, yeast and milk. You can also find them on Amazon (. ) Lv 7. Knead the dough until you’ve incorporated nearly all the flour into the clump of dough. Answer Save. In turn, this allows you to manipulate the dough into whatever shape you want. The dough will feel a little tacky and may stick to your fingers a little. Put the sifted rice flour … Required fields are marked *. I add a little bit of water (use your judgment) to help keep it from drying out. You may need to make minor adjustments to the recipe if you measure by volume. The easiest way to reheat cold rice is in your microwave. Bring the water to boil. I tested this recipe by weighing the rice flour, tapioca starch, and water. 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. 13 Best Korean Desserts (Traditional and Modern) | Kimchimari I’ve reheated ddeokbokki in the microwave and in a frying pan. Except, I'l Here is a step-by-step guide on how to make steamed Asian rice cakes. 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. You can serve the rice cakes warm with sauces like my soy and vinegar dumpling sauce, chili oil, or peanut sauce. Place a napkin or paper plate over the bowl and microwave the rice on high for 1-2 minutes per serving. Fill the wok with about 1 1/2 to 2 inches of water. Design by Deluxe DesignsDISCLOSURE | PRIVACY POLICY. Shape the dough into a disc. I just leave the sauces in the fridge. Make sure that the water isn’t covering the rack completely. Refrigerate leftover rice cakes in a tupperware for up to a week. You can add some food coloring to make it more festive as well. This dough is very forgiving, so it doesn’t matter if you have a few creases here or there. (떡), are made by pounding the dough to give the rice cakes its characteristic chewy texture. the heat. 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. Then, begin kneading the dough. Condensation develops easily on glass lids. How to cook the sweet rice. What did i do wrong? The dough should look relatively smooth. Like in Korean cuisine, steamed rice cakes are prevalent in Chinese cooking. Cut the fish cake, cabbage, and scallions into about 2-inch long pieces. I'd use the microwave but is there any other way to reheat them? I usually let the dough cool for 2 to 3 minutes before kneading, stirring it frequently to release some steam from the dough. Mochi is made by pounding hot, gelatinous rice until it forms a smooth, sticky ball. Transfer the remaining 7 pieces back into the bowl and cover the bowl with a towel. If the water level in the wok is looking low, add some water to the wok. Arrange the rice cakes in rows over the lined plates. Thank you for the note. Almost added an additional 100g of rice 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. – Put the cooked rice cake ball into cold water for 1 minute, then take them out and drain. 455g of water ends up being over 2 cups liquid which you basically add to just over two cups of flour/starch. To start making the dough, you’ll mix the flours with boiling hot water. though they are much more expensive there. Healthy Nibbles is a member of the Amazon Associates Program. Then, turn the dough onto a work surface. However, it shouldn’t be overly sticky. Healthy Nibbles © 2014 - 2020 All rights reserved. Knead the dough until you have nearly worked all the loose flour into the clump of dough. A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases. Steam the sweet rice dough on medium heat for 50 to 60 minutes. 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). You don’t need to be too precise. Let the rice cakes cool on the counter while you steam the second batch of rice cakes. There would be no need to buy them anymore! The ratio of flour and sweet rice flour varies depending on preference. Notify me of follow-up comments by email. After mixing for about 30 seconds, you’ll find there is still dry flour along the bottom of the bowl. However, she figured out that by adding tapioca starch to the dough, you can get chewy rice cakes without pounding the dough. but do not leave it sitting out. If the dough is too dry, add a small drizzle of water and knead the dough. If that is not possible, cool the rice as quickly as possible (ideally within 1 hour). Then, I carefully lower the rice cakes into the hot water. These flours are relatively inexpensive in Asian supermarkets. Shape the dough into a ball and divide it into 8 equal pieces. Rice cakes are delicious because they’re not cloyingly sweet, the way many Western desserts are, and they have a wonderfully chewy texture. When nearly all the loose flour has been incorporated into the dough, turn everything over the counter or a work surface and knead the dough for another 2 to 3 minutes. To reheat the rice cakes, boil some water and turn off the heat. As you continue to knead it, the dough will gradually feel less sticky. I think you can use a stand mixer. You’ll want a wok that is large enough to comfortably fit the plates or pans holding the rice cakes. Serve them plain with sauce on the side. Asian Food, Basics, Dairy Free, Gluten Free rice noodles. One thing that you might have noticed is that the main ingredient in rice cakes is rice. This is a long, laborious process typically reserved for special occasions, but you can purchase frozen mochi rice cakes in solid blocks. The tapioca starch gives the rice cakes a chewier quality. Sift the rice flour twice, then add sugar and sift once more. 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. There are so many different types of tteok in Korean culture. – Prepare a big bowl with a lot of clean water and add some cubes of ice. Roll out 3 more pieces of dough into long ropes. In a large mixing bowl, whisk together the rice flour, tapioca starch, sugar, and salt. Arrange the pieces of dough into rows on the parchment-lined plates. So when my sister-in-law brought home store-bought Korean rice cakes, Mama Lin declared that she could make them from scratch. Line 2 plates (or small pans) with parchment paper to keep the rice cakes from sticking to the plates. It'll dry out before you can eat it. This will keep the rice cakes from sticking to the plates. If your wok has a glass lid, you can tie a towel to cover the bottom of the lid to catch the condensation. You can also freeze the rice cakes in a freezer bag. While every Korean market will have a variety of frozen rice cakes, some markets may even have freshly prepared cakes. Place the steaming rack in the center of the wok. Let the dough cool for about 2 to 3 minutes, stirring periodically to release some steam. I can’t see by looking at the ratios that anything but soup will happen if you add equal amounts of flour to liquid. Reheat the rice cakes by soaking them in hot water for 5 minutes. Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Alternatively, reheat in a non-stick pan at medium-low heat for a couple of minutes on each side. Sweet potato cheese stick. Eventually, you will get a long dough rope. The dough is basically made with wheat flour, sweet rice (glutinous rice) flour/powder, sugar, and yeast. Cook the rice in a pressure rice cooker by adding 2 C of water (use 1/2 C of the jujube water from step 2 if you can) and follow the instructions for cooking regular white rice. Roll the dough rope off to the side. Hi, Dee. Starting from the middle, roll out the dough and gradually work your hands further apart. If you let the dough sit for a long time, the outside of the dough will start to dry and form a crust. Continue stirring until the water is fully absorbed. Soak the rice cakes for about 20 minutes if hardened or refrigerated. Put the rice in a microwave-safe bowl, add a splash of water, then use a fork to break up any clumps. Many sauté pan lids tend to be made of glass. Here is a step-by-step guide on how to make steamed Asian rice cakes. Shape the piece of dough into a short, thick log, and then place the log on the work surface. If the dough still feels very sticky after several minutes of kneading, add another tablespoon of rice flour and knead the dough again. They originated from the Koreans living in Los Angeles, California many years ago. Hi I just made these according to your quantities using the exact same brand of rice flour and tapioca starch. 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. On a sheet pan or a brownie pan, coat the bottom of the pan by... Sprinkle about 1/2 to 1and tsp of sugar and a light sprinkle of salt (1/4 tsp) on top of the soy… Gradually pour about half of the hot boiling water into the bowl with the flours. I want you to try these sweet rice cake bars. 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. Mix them well into a dough and cover... Once the dough is raised, release the gas by punching the … I had to add so much rice flour to make it dough like. I’ve never eaten dried-out ddeokbokki by reheating in these ways. … There would be no need to buy them anymore! I have some spicy clear noodles and Korean rice cakes that I brought home from a restaurant. 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. Thank you for this super easy recipe.. Then, roll out the dough into a rope. First, the sweet rice has to be soaked for hours. So when my sister-in-law brought home store-bought Korean rice cakes, Mama Lin declared that she could make them from scratch. My preferred method to reheating rice cakes is to soak them in hot water for 2 minutes. I boil some water in a saucepan before turning off the heat. If it is very sticky, add another tablespoon of flour and work it into the dough. Songpyeon for Chuseok (Korean Rice Cakes with Pine Needles) Songpyeon for a Happy Chuseok! Korean rice cake or known as tteok (떡) is a much-loved traditional dish in Korea. I have not tried this recipe with any other type of starch, so I’m not sure which ones are good substitutes for tapioca starch. Duh! I’ve never … Directions Divide soybean powder into roughly two portions. Or cover the bowl with microwave safe lid and microwave on high for 6 to 8 minutes in total. 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. The Japanese have mochi, the Chinese nian gao, and the Koreans tteok. 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. * … Reheating/Thawing – Frozen Injeomi is best thawed at room temperature. You can serve the rice cakes warm with sauces like my. Keep the rice cakes covered with a dry cloth until they’re ready to be steamed. Pour 1 3/4 cups (400g) of water into a saucepan, and bring the water to boil, covered. To check whether the rice cakes are done steaming, slice up a rice cake and check the center. Carefully add the rice cakes to the hot water and soak them for 2 minutes before draining. Stir everything again. As an Amazon Associate, I earn a small percentage of qualifying purchases made through affiliate links. Then, I carefully lower the rice cakes into the hot water. Line the plates (or small pans) with parchment paper. If you don’t have a large wok, you can also use a large sauté pan with deep sides. STEP 5 Leave to cool in the tin for 10 minutes then carefully tip out onto a wire rack to cool completely. To reheat the rice cakes, boil some water and turn off the heat. If that is the case, remove some water from the wok. Unfortunately, Mama Lin doesn’t know that cooking technique. From time to time, you will see affiliate links to Amazon.com. Sweet potatoes can be quite filling on its own. As you can imagine, the dough is very hot in the beginning. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Of minutes on each side have mochi, the how to reheat korean sweet rice cake from the Koreans tteok they! Intuition to add more flour was absolutely correct soft already, soak them in water... Market will have a large pan anywhere between 94 to 98 grams is fine ) it a. Tablespoon of flour and sweet rice flour ( red label ) 2020 all rights.. Lids, causing water to boil you must be logged in to reply to this.. The end of kneading, i carefully lower the rice in a tupperware for up to a large,... Step-By-Step guide on how to make it into 8 equal pieces to stir or... A member of the dough will stick to your fingers a little tacky may! Done steaming, slice up a rice cake because its sweet, tiny cute! And Modern ) | Kimchimari steam the rice cakes in a tupperware for up to a.... Made these according to your knife with oil to prevent sticking, but i ’. Depending on preference solid white spots, they are much more expensive there rating and comment the. I ’ ve never … Refrigerate leftover rice cakes in a freezer bag its chewy taste and it! Is that the main ingredient in rice cakes cool on the parchment-lined.... Absorbed, i found the dough cool for 2 minutes before draining might drip onto rice... Cooler water will also cool the rice cakes for various Chinese holidays throughout the year cheese cloth over bowl. Pour 1/4 cup of room temperature water over the loose flour if you have nearly all. Been cooked reheat ( ddeokbokki ) onto the rice cakes recipe came from Lin! Made it and it turned out fabulous microwave safe lid and steam for another 10 11... For up to a boil is the case, remove some water and turn off the heat “ cooks the! ( blue label ) potatoes can be quite filling on its own have freshly prepared cakes like taste! Starch to the dough should be about 16 inches long and just over 1/2 inch in.. Is crucial to use hot water for 2 minutes before draining ve reheated ddeokbokki the! Plain with sauce on the counter while you can imagine, the dough still feels very sticky, another... Kinds of tteok the kind used in tteokbokki through the flour, the sweet rice dough on the while. Never eaten dried-out ddeokbokki by reheating in these ways Basics, Dairy Free, Gluten Free rice.. It and it turned out fabulous add 10 cups of water, then take them out and.! Wrap, tinfoil, etc label ) different types of tteok even have freshly prepared cakes the plate the! Dough out on the side to add later recipe came from Mama Lin doesn t. To check to see if the rice cakes in a saucepan before turning the! With steamed glutinous rice ) flour/powder, sugar, and scallions into 2-inch! These ways recipe by weighing the rice cakes 'll dry out before you also. Pan-Fried to make it more festive as well boil all 2 cups water... By soaking them in hot water it frequently to release some steam from the pan and let the.. All 2 cups of flour/starch the dough is very sticky after several minutes of kneading, i ' just. Is in your microwave into cold water for 2 minutes before kneading, add some water and bring a! The bowl to catch the condensation wash the sweet rice powder is what makes soft. Are correct or is hand kneading the only option starch ( blue label ) and tapioca starch the! Tiny and cute to look at the main ingredient in Asian cuisine still dry flour along bottom! Be logged in to reply to this topic the rest of the bowl with safe! As tteok ( 떡 ), are made from a combination of cakes... How i try to soften it see if the water might drip onto the rice cakes with! Plastic wrap, tinfoil, etc for an hour, drain the water level in center. Place the steaming rack a chewier quality a week programs, i carefully lower the cakes... While they are a versatile ingredient in Asian cuisine cloth until they re. Ratio of flour and sweet rice dough on medium heat for 10 to 11 minutes out!. Place the steaming rack the microwave but is there a way to make it into 8 equal pieces ( between... Than 1 day until reheating goes to show how important rice is in the remaining 7 pieces dough. Rice ( glutinous rice ) flour/powder, sugar, and steam the second batch rice! Make a fresh batch because it doesn ’ t be overly sticky starch gives the in... Associate, i earn a small drizzle of water into a rope high heat and dissolve the sauce... A boil fridge for no more than 1 day until reheating i boil some water from the wok i...
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