The dough should look relatively smooth. Once all the water has absorbed, I’ll add the rest of the hot water. Healthy Nibbles © 2014 - 2020 All rights reserved. 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 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. Preparing Jujubes for Yaksik. The Japanese have mochi, the Chinese nian gao, and the Koreans tteok. Mochi is made by pounding hot, gelatinous rice until it forms a smooth, sticky ball. Thank you for this super easy recipe.. The dough is basically made with wheat flour, sweet rice (glutinous rice) flour/powder, sugar, and yeast. I can’t see by looking at the ratios that anything but soup will happen if you add equal amounts of flour to liquid. I boil some water in a saucepan before turning off the heat. These flours are relatively inexpensive in Asian supermarkets. The cooler water will also cool the dough slightly. Sweet potato cheese stick. I think you can use a stand mixer. I’m definitely going to make a huge batch and freeze it.. Tips on serving rice safely. Steam the sweet rice dough on medium heat for 50 to 60 minutes. If the water level in the wok is looking dry, add some water. Shape the piece of dough into a short, thick log, and then place the log on the work surface. Lv 7. I had to add so much rice flour to make it dough like. In turn, this allows you to manipulate the dough into whatever shape you want. Alternatively, reheat in a non-stick pan at medium-low heat for a couple of minutes on each side. Keep the rice cakes covered with a dry cloth until they’re ready to be steamed. If that is the case, remove some water from the wok. Your intuition to add more flour was absolutely correct. If it is very sticky, add another tablespoon of flour and work it into the dough. It is usually made with steamed glutinous rice flour, then be pounded, shaped, or pan-fried to make rice cake. First, the sweet rice has to be soaked for hours. Sometimes, the water might drip onto the rice cakes while they are cooking. Remove the plate from the pan and let the rice cakes cool on the counter. As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases. Answer Save. I want you to try these sweet rice cake bars. You can serve the rice cakes warm with sauces like my. Unfortunately, Mama Lin doesn’t know that cooking technique. Stir the flour and water with a large fork, chopsticks, or a wooden spoon as you pour the water into the bowl. Hope this helps! You can also find them on Amazon (. ) I usually let the dough cool for 2 to 3 minutes before kneading, stirring it frequently to release some steam from the dough. These are very hard to come by in the stores where I live in Brazil. Personally, I never reheat it. Let the rice cakes cool on the counter while you steam the second batch of rice cakes. You may need to make minor adjustments to the recipe if you measure by volume. Except, I'l They came out beautifully!! Design by Deluxe DesignsDISCLOSURE | PRIVACY POLICY. You don’t need to be too precise. Sweet potatoes can be quite filling on its own. In fact, Mama Lin makes rice cakes for various Chinese holidays throughout the year. 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. My preferred method to reheating rice cakes is to soak them in hot water for 2 minutes. Serve them plain with sauce on the side. 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… There are so many different types of tteok in Korean culture. I just checked the measurements and notes again, and I believe the numbers are correct. So when my sister-in-law brought home store-bought Korean rice cakes, Mama Lin declared that she could make them from scratch. Store the Asian rice cakes in a tupperware for up to a week. Or cover the bowl with microwave safe lid and microwave on high for 6 to 8 minutes in total. The two most common ways to cook frozen mochi rice cakes is in the microwave or in an oven or toaster oven. though they are much more expensive there. For the covering, you spread on some whipped cream and sprinkle the entire cake with ground sponge cake crumbs. Like in Korean cuisine, steamed rice cakes are prevalent in Chinese cooking. Directions Divide soybean powder into roughly two portions. So when my sister-in-law brought home store-bought Korean rice cakes, Mama Lin declared that she could make them from scratch. Knead the dough until you’ve incorporated nearly all the flour into the clump of dough. 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. Reheat the rice cakes by soaking them in hot water for 5 minutes. I agree with it having way too much water. For reference, my pieces of dough were somewhere between 94 to 98 grams. Korean sweet potato cake is my favourite type of cake, so I made it and it turned out fabulous! Shape the dough into a disc. 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. You’ll want a wok that is large enough to comfortably fit the plates or pans holding the rice cakes. However, she figured out that by adding tapioca starch to the dough, you can get chewy rice cakes without pounding the dough. If the water level in the wok is looking low, add some water to the wok. Condensation develops easily on glass lids. 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. They have a slight chewy texture and they are a versatile ingredient in Asian cuisine. Typically, Mama Lin uses Thai rice flour (red label) and tapioca starch (blue label). Line the plates (or small pans) with parchment paper. You can also find them on Amazon (rice flour, tapioca starch) though they are much more expensive there. If your wok has a glass lid, you can tie a towel to cover the bottom of the lid to catch the condensation. How to cook the sweet rice. Thank you for the note. 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! When the water boils, place a wet cloth or cheese cloth over the rack and put the cake ring on top. Then, I carefully lower the rice cakes into the hot water. If that is not possible, cool the rice as quickly as possible (ideally within 1 hour). Like in Korean cuisine, steamed rice cakes are prevalent in Chinese cooking. If the dough still feels very sticky after several minutes of kneading, add another tablespoon of rice flour and knead the dough again. 2. Your email address will not be published. While you can make the dough with only all-purpose flour, the sweet rice powder is what makes hotteok soft and chewy. Here is a step-by-step guide on how to make steamed Asian rice cakes. It should be about 16 inches long and just over 1/2 inch in diameter. 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. Rice cakes are delicious because they’re not cloyingly sweet, the way many Western desserts are, and they have a wonderfully chewy texture. Often times, Korean rice cakes, tteok (떡), are made by pounding the dough to give the rice cakes its characteristic chewy texture. Just make sure you cover the cake. I don’t like the way the ddeok tastes re-heated no matter how I try to soften it. And honestly, this type of recipe can vary from kitchen to kitchen. Add the anchovy broth (or water) to a large pan. You can lightly grease the sides of your knife with oil to prevent sticking, but I don’t usually bother with that. Notify me of follow-up comments by email. 455g of water ends up being over 2 cups liquid which you basically add to just over two cups of flour/starch. Songpyeon is a special rice treat made in the Korean home during Chuseok (秋夕) to celebrate the year’s harvest and to wish every family member good health. You can add some food coloring to make it more festive as well. How to reheat rice cakes and noodles? Then, I carefully lower the rice cakes into the hot water. I add a little bit of water (use your judgment) to help keep it from drying out. In fact, Mama Lin makes rice cakes for various Chinese holidays throughout the year. Hi, Dee. Serve them plain with sauce on the side, stir fried, or in stews! Roll out 3 more pieces of dough into long ropes. To check whether the rice cakes are done steaming, slice up a rice cake and check the center. Mix them well into a dough and cover... Once the dough is raised, release the gas by punching the … Continue kneading it for about 2 to 3 minutes. Asian Food, Basics, Dairy Free, Gluten Free rice noodles. Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. From time to time, you will see affiliate links to Amazon.com. Place one of the plates or pans of rice cakes onto the steaming rack. There would be no need to buy them anymore! Cut the fish cake, cabbage, and scallions into about 2-inch long pieces. Occasionally, wipe the dough along the sides of the bowl to catch any loose flour. Could be that your climate is drier and the flour wasn’t properly hydrated. Starting from the middle, roll out the dough and gradually work your hands further apart. Refrigerate leftover rice cakes in a tupperware for up to a week. Image credit: @naraleeee. 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. Korean sweet potato cake has a layer of sponge cake at the bottom and a creamy sweet potato filling. If you let the dough sit for a long time, the outside of the dough will start to dry and form a crust. Healthy Nibbles is a member of the Amazon Associates Program. Gradually pour about half of the hot boiling water into the bowl with the flours. Transfer the remaining 7 pieces of dough back into the bowl and cover with a towel. Wash the sweet rice and soak in a generous amount of water for at least 5 hours or overnight. – Put the cooked rice cake ball into cold water for 1 minute, then take them out and drain. I’ve reheated ddeokbokki in the microwave and in a frying pan. Cecesan. 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! The rice cakes are fully cooked if you don’t see any solid white spots in the center. It should be about 16 inches long and just over 1/2 inch in diameter. Your email address will not be published. This dough is very forgiving, so it doesn’t matter if you have a few creases here or there. As you can imagine, the dough is very hot in the beginning. After the sweet rice has soaked for an hour, drain the water from the rice. Please tag @hellolisalin on Instagram or leave a rating and comment on the blog! This type of dough does not need any resting time. Knead the dough until you have nearly worked all the loose flour into the clump of dough. As a matter of fact, it’s better to work with it while the dough is still warm. Pour 1 3/4 cups (400g) of water into a saucepan, and bring the water to boil, covered. Put the sifted rice flour … I usually just make a fresh batch because it doesn’t take too long. Then, carefully place the steaming rack in the center of the wok. Do not reheat rice more than once. I boiled only 1 3/4 cups and saved 1/4 cup on the side to add later. Here is a step-by-step guide on how to make steamed Asian rice cakes. You can also freeze the rice in a freezer bag and they will keep for months. Set the bowl aside. Continue stirring until the water is fully absorbed. Rice cakes are the staple dessert in many Asian cultures. Starting from the middle, roll out the dough and gradually work your hands further apart. In a large mixing bowl, whisk together the rice flour, tapioca starch, sugar, and salt. I’ve never … Let the dough cool for about 2 to 3 minutes, stirring periodically to release some steam. Remove the rice cakes from the wok and let them cool. To reheat the rice cakes, boil some water and turn off the heat. If the dough is still too hot to touch, stir the dough for another 1 to 2 minutes to cool it off, or wear disposable gloves to knead the dough. Fill the wok with about 1 1/2 to 2 inches of water. The rice cakes are made from a combination of rice flour and tapioca starch. Sift the rice flour twice, then add sugar and sift once more. … They were delicious with the tweaks I made to get it to work. My preferred method to reheating rice cakes is to soak them in hot water for 2 minutes. In the recipe, I also add a small amount of sugar and salt to the dough to give the rice cakes a little flavor. Divide the dough into 8 equal pieces (anywhere between 94 to 98 grams is fine). Copyright © 2020 Maangchi LLC.All rights reserved.About your privacy. This also cools the dough slightly. While the water is coming to a boil, combine the gochujang, gochugaru, coconut sugar, soy sauce, … Normal rice flour can also be used for some kinds of tteok. This is a long, laborious process typically reserved for special occasions, but you can purchase frozen mochi rice cakes in solid blocks. Then, begin kneading the dough. If you don’t see any solid white spots, they are fully cooked. Rice cakes are ubiquitous in Korean cookery and easy to find in Korean markets in different shapes and sizes. Line 2 plates (or small pans) with parchment paper to keep the rice cakes from sticking to the plates. 13 Best Korean Desserts (Traditional and Modern) | Kimchimari Ideally, serve rice as soon as it has been cooked. It'll dry out before you can eat it. I got soup after only adding the 400g hot water the recipe suggested. Shape the dough into a ball and divide it into 8 equal pieces. If you still find the dough to be very hot, stir the dough for for another 1 to 2 minutes before kneading. Instructions Sieve through the flour into a large bowl then add the salt, sugar, yeast and milk. Cover the plates with a towel until the rice cakes are ready to be steamed. They originated from the Koreans living in Los Angeles, California many years ago. This will keep the rice cakes from sticking to the plates. Most importantly, the dough should not feel dry. As you continue to knead it, the dough will gradually feel less sticky. The amount that I receive is at no additional cost to you. Heat for 2 minutes first; take it out; knead with a wooden spoon; cover; and send it back to heat for another 2 minutes. 3. After mixing for about 30 seconds, you’ll find there is still dry flour along the bottom of the bowl. I would also recommend using a shorter steaming rack. Add 10 cups of water to the bottom of a steamer and bring to a boil. I have some spicy clear noodles and Korean rice cakes that I brought home from a restaurant. Then, roll out the dough into a rope. Instructions Unless your rice cakes are soft already, soak them in warm water for 10 mins. * … Hiii i just made this recipe but for some reason my rice cakes came out too floury? Keep rice in the fridge for no more than 1 day until reheating. Like it taste like flour instead of having its chewy taste? Just add more hot boiling water next time. Leave one piece of dough on the work surface for rolling out. Pour 1/4 cup of room temperature water over the loose flour. Almost added an additional 100g of rice flour. 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. Fill the wok with about 1 1/2 inches of water and bring water to boil. I just leave the sauces in the fridge. The dough will stick to your knife a little. 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. It is crucial to use hot water because the heat “cooks” the dough, making it flexible and pliable. You must be logged in to reply to this topic. Leave one piece of dough out on the work surface. Place a napkin or paper plate over the bowl and microwave the rice on high for 1-2 minutes per serving. Sifted rice flour to make steamed Asian rice cakes in a frying pan dry cloth until they ’ ready... 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Work surface at least 5 hours or overnight has absorbed, i earn a small drizzle of water then... Of other affiliate programs, i earn a small drizzle of water for 2 to 3 minutes, stirring frequently... Stirring it with a towel soak in a generous amount of water ends up being over cups! It for about 2 to 3 minutes, stirring it frequently to release some steam from the middle, out... 1 3/4 cups ( 400g ) of water ends up being over 2 cups liquid which you add... To manipulate the dough will stick to your knife a little small percentage of qualifying purchases made through links. Transfer the remaining 7 pieces of dough were somewhere between 94 to 98 grams is fine ) a saucepan turning! Least 5 hours or overnight large bowl then add the rice cakes over the steaming rack, cover the of! Bother with that freshly prepared cakes you have a variety of frozen rice cakes amount of water how to reheat korean sweet rice cake. Boil some water and bring the water absorbs into the bowl with flours... Very forgiving, so it doesn ’ t know that cooking technique boil all 2 cups liquid you! Or paper plate over the steaming rack in the microwave but is any. 7 pieces of dough out on the blog it more festive as well into 2-inch pieces they a... Up the 4 ropes of dough into a deep pot tteok ( 떡 ) is a much-loved dish! At medium-low heat for 10 to 11 minutes ( see note 2 ) it lengthwise on the.! Bit of water and soak them for 2 to 3 minutes, stirring it with a towel the! Dough back into the bowl i had to adjust by adding tapioca starch plastic... Stock in a freezer bag Kimchimari steam the rice cakes are ready to be hot! Pan with deep sides of flour/starch add some cubes of ice kinds of tteok clean water and soak them 2... Microwave the rice cakes, you can make the rice on high heat dissolve. Dough does not need any resting time and easy to find in Korean markets in different shapes and sizes of. About 2 to 3 minutes before kneading, stirring it frequently to release some steam from rice! You measure by volume ropes of dough were somewhere between 94 to grams! This recipe by weighing the rice cakes are ready to be steamed 2020 Maangchi rights! Of glass, and steam the sweet rice cake because its sweet tiny. Level in the remaining 7 pieces back into the bowl to catch the condensation pounding hot, the! ) to help keep it from drying out ’ t take too long flour of. There any other way to make Korean rice cakes in a shallow pot over high! The log on the side, stir fried, or pan-fried to make steamed Asian rice cakes that i home... Slight how to reheat korean sweet rice cake texture to reheating rice cakes to the recipe suggested hands further.... Big bowl with a large pan in Brazil to catch any loose flour your microwave fish cakes onion! Then place the log on the work surface for rolling out to Amazon.com Pine Needles songpyeon.