Asian Rice Cakes Recipes

Steps:

• In a small saucepan, cook the rice with the water, covered, for 20 minutes. Stir occasionally. When rice is cooked add remaining ingredients. Let cool slightly and shape into desired shapes.
• In a hot, nonstick skillet, spray with cooking spray and brown rice cakes on both sides until golden brown. Place on sheet pan and keep in a hot oven. Serve as needed.

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan.
• Mix rice flour, canola oil, milk, sugar, and baking powder in a large bowl. Stir in the beaten eggs. Pour the mixture into the baking pan. Drop small spoonfuls of the red bean paste into the flour mixture about 1 to 2 inches apart, making sure that the red bean paste is covered by the flour mixture. Sprinkle with toasted sesame seeds.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Soak tteok in cold water to cover while preparing the other ingredients, about 10 minutes. Drain on paper towels.
• Combine beef with soy sauce, 1 teaspoon sesame oil and garlic.
• Heat a wok or skillet over high heat until very hot. Add beef mixture and stir-fry just until lightly browned, 1 minute. Add onion, scallions, and cabbage, if using, and stir-fry until crisp-tender, 2 to 3 minutes.
• Add gochujang and mix. Add about 1/3 cup water, remaining teaspoon sesame oil, sugar and tteok. Mix and let simmer until sauce is thick and tteok is soft, adding water a little at a time as needed. Adjust seasonings with sugar and gochujang.
• Mix in scallions and serve hot, sprinkled with sesame seeds.

Steps:

• If your rice has any large items (like whole shrimp) pull these out and chop into small pieces. Add back to rice.
• Put rice in a mixing bowl. Add egg, and mix to coat rice. If the rice is not well coated, add another egg.
• Stir in flour. The mixture should be fairly loose, but not runny.
• Heat enough oil to coat the bottom of a non-stick skillet over medium heat.
• Drop the rice mixture by tablespoons into hot oil. Gently flatten each spoonful with the back of a spoon, so that it is about 1/4 inch thick.
• Cook until the bottom is golden brown, then flip and cook the other side.
• Remove to a rack covered with paper towels to drain any excess oil.
• Serve immediately with your choice of dipping sauce, or cool completely before adding to your bento box.