how to reheat korean sweet rice cake

One thing that you might have noticed is that the main ingredient in rice cakes is rice. the heat. The dough should look relatively smooth. Then, roll out the dough into a rope. However, it shouldn’t be overly sticky. Once the water absorbs into the flour, gradually mix in the remaining hot water. Pour 6-7 cups of water into a deep pot. Then, line up the 4 ropes of dough and cut them up into 2-inch pieces. How to cook the sweet rice. The dough is basically made with wheat flour, sweet rice (glutinous rice) flour/powder, sugar, and yeast. 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. I love this rice cake because its sweet, tiny and cute to look at. Steam the sweet rice dough on medium heat for 50 to 60 minutes. Home › Forums › Korean food discussion › can you save and reheat (Ddeokbokki). It is crucial to use hot water because the heat “cooks” the dough, making it flexible and pliable. Sorry is there a way to make the rice cakes without using tapioka? – Put the cooked rice cake ball into cold water for 1 minute, then take them out and drain. You can also stir fry the rice cakes (like in the photo above), add them to stews, or use them to make tteokbokki. Alternatively, reheat in a non-stick pan at medium-low heat for a couple of minutes on each side. In fact, Mama Lin makes rice cakes for various Chinese holidays throughout the year. However, she figured out that by adding tapioca starch to the dough, you can get chewy rice cakes without pounding the dough. 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 also freeze the rice cakes in a freezer bag. Just add more hot boiling water next time. 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. If your wok has a glass lid, you can tie a towel to cover the bottom of the lid to catch the condensation. Thank you for this super easy recipe.. They have a slight chewy texture and they are a versatile ingredient in Asian cuisine. 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. Sometimes, the water might drip onto the rice cakes while they are cooking. Did you boil all 2 cups of water at once? 3. Divide the dough into 8 equal pieces (anywhere between 94 to 98 grams is fine). Asian Food, Basics, Dairy Free, Gluten Free rice noodles. 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. It can be plastic wrap, tinfoil, etc. In a large mixing bowl, whisk together the rice flour, tapioca starch, sugar, and salt. They were delicious with the tweaks I made to get it to work. 1 Answer. Your email address will not be published. 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. I agree with it having way too much water. Duh! I'd use the microwave but is there any other way to reheat them? If that is not possible, cool the rice as quickly as possible (ideally within 1 hour). The outside of the dough should be relatively smooth (see photo below). Hope this helps! I can’t see by looking at the ratios that anything but soup will happen if you add equal amounts of flour to liquid. Cover the plates with a towel until the rice cakes are ready to be steamed. Would this work with a mixer/dough hook or is hand kneading the only option? Just checking honestly if it was a misprint because I’d hate fir other people to waste time and ingredients trying a recipe that will fail. Do not reheat rice more than once. 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. These steamed Asian rice cakes are a versatile ingredient that you can use to stir fry or stews. … I usually just make a fresh batch because it doesn’t take too long. Like in Korean cuisine, steamed rice cakes are prevalent in Chinese cooking. 455g of water ends up being over 2 cups liquid which you basically add to just over two cups of flour/starch. Put the sifted rice flour … Line the plates (or small pans) with parchment paper. For the covering, you spread on some whipped cream and sprinkle the entire cake with ground sponge cake crumbs. This will keep the rice cakes from sticking to the plates. To reheat the rice cakes, boil some water and turn off the heat. My preferred method to reheating rice cakes is to soak them in hot water for 2 minutes. – 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). And honestly, this type of recipe can vary from kitchen to kitchen. Roll the dough rope off to the side. Or cover the bowl with microwave safe lid and microwave on high for 6 to 8 minutes in total. These flours are relatively inexpensive in Asian supermarkets. These flours are relatively inexpensive in Asian supermarkets. Continue kneading it for about 2 to 3 minutes. though they are much more expensive there. Drain the sweet rice well. If that is the case, remove some water from the wok. If the water level in the wok is looking dry, add some water. As you can imagine, the dough is very hot in the beginning. Serve them plain with sauce on the side. Personally, I never reheat it. Wash the sweet rice and soak in a generous amount of water for at least 5 hours or overnight. Reheat the rice cakes by soaking them in hot water for 5 minutes. Roll out 3 more pieces of dough into long ropes. 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. Healthy Nibbles is a member of the Amazon Associates Program. Heat for 2 minutes first; take it out; knead with a wooden spoon; cover; and send it back to heat for another 2 minutes. Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. To check to see if the rice cakes are fully cooked, slice up a rice cake and check the center. I think you can use a stand mixer. Then, carefully place the steaming rack in the center of the wok. Store the Asian rice cakes in a tupperware for up to a week. It'll dry out before you can eat it. Fill the wok with about 1 1/2 inches of water and bring water to boil. The cooler water will also cool the dough slightly. Unfortunately, Mama Lin doesn’t know that cooking technique. Soak the rice cakes for about 20 minutes if hardened or refrigerated. I’ve reheated ddeokbokki in the microwave and in a frying pan. Then, I carefully lower the rice cakes into the hot water. Transfer the remaining 7 pieces of dough back into the bowl and cover with a towel. This dough is very forgiving, so it doesn’t matter if you have a few creases here or there. After mixing for about 30 seconds, you’ll find there is still dry flour along the bottom of the bowl. – Prepare a big bowl with a lot of clean water and add some cubes of ice. Instructions Sieve through the flour into a large bowl then add the salt, sugar, yeast and milk. Line 2 plates (or small pans) with parchment paper to keep the rice cakes from sticking to the plates. If you still find the dough to be very hot, stir the dough for for another 1 to 2 minutes before kneading. Refrigerate leftover rice cakes in a tupperware for up to a week. Copyright © 2020 Maangchi LLC.All rights reserved.About your privacy. Many sauté pan lids tend to be made of glass. Just make sure you cover the cake. Starting from the middle, roll out the dough and gradually work your hands further apart. After the sweet rice has soaked for an hour, drain the water from the rice. Answer Save. Korean sweet potato cake is my favourite type of cake, so I made it and it turned out fabulous! I’ve reheated ddeokbokki in the microwave and in a frying pan. Arrange the pieces of dough into rows on the parchment-lined plates. To check whether the rice cakes are done steaming, slice up a rice cake and check the center. 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. Knead the dough until you have nearly worked all the loose flour into the clump of dough. . Cut the fish cake, cabbage, and scallions into about 2-inch long pieces. It should be about 16 inches long and just over 1/2 inch in diameter. 13 Best Korean Desserts (Traditional and Modern) | Kimchimari Rice cakes are the staple dessert in many Asian cultures. The dough will feel a little tacky and may stick to your fingers a little. Shape the piece of dough into a short, thick log, and then place the log on the work surface. Place the steaming rack in the center of the wok. 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. Please tag @hellolisalin on Instagram or leave a rating and comment on the blog! but do not leave it sitting out. Roll the dough rope off to the side. Healthy Nibbles © 2014 - 2020 All rights reserved. Shape the dough into a ball and divide it into 8 equal pieces. Arrange the rice cakes in rows over the lined plates. While the water is coming to a boil, combine the gochujang, gochugaru, coconut sugar, soy sauce, … Let the rice cakes cool on the counter while you steam the second batch of rice cakes. You can serve the rice cakes warm with sauces like my soy and vinegar dumpling sauce, chili oil, or peanut sauce. While every Korean market will have a variety of frozen rice cakes, some markets may even have freshly prepared cakes. Korean sweet potato cake has a layer of sponge cake at the bottom and a creamy sweet potato filling. As you can imagine, the dough is very hot in the beginning. The two most common ways to cook frozen mochi rice cakes is in the microwave or in an oven or toaster oven. I’m definitely going to make a huge batch and freeze it.. So when my sister-in-law brought home store-bought Korean rice cakes, Mama Lin declared that she could make them from scratch. 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. Could be that your climate is drier and the flour wasn’t properly hydrated. Thanks for the bones of the recipe. Your intuition to add more flour was absolutely correct. I usually let the dough cool for 2 to 3 minutes before kneading, stirring it frequently to release some steam from the dough. Add the anchovy broth (or water) to a large pan. Carefully add the rice cakes to the hot water and soak them for 2 minutes before draining. It just goes to show how important rice is to the Korean cuisine. If you let the dough sit for a long time, the outside of the dough will start to dry and form a crust. So when my sister-in-law brought home store-bought Korean rice cakes, Mama Lin declared that she could make them from scratch. Then, begin kneading the dough. 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. 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. I want you to try these sweet rice cake bars. Remove the plate from the pan and let the rice cakes cool on the counter. Knead the dough until you’ve incorporated nearly all the flour into the clump of dough. Thank you for the note. Hiii i just made this recipe but for some reason my rice cakes came out too floury? Tips on serving rice safely. If you don’t see any solid white spots, they are fully cooked. As an Amazon Associate, I earn a small percentage of qualifying purchases made through affiliate links. Instructions Unless your rice cakes are soft already, soak them in warm water for 10 mins. In fact, Mama Lin makes rice cakes for various Chinese holidays throughout the year. While you can make the dough with only all-purpose flour, the sweet rice powder is what makes hotteok soft and chewy. (떡), are made by pounding the dough to give the rice cakes its characteristic chewy texture. 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. Reheat the rice cakes by soaking them in hot water for 5 minutes. The ratio of flour and sweet rice flour varies depending on preference. If the dough is feeling too sticky, add a bit more rice flour before kneading again. This Asian rice cakes recipe came from Mama Lin’s attempt to make Korean rice cakes, specifically the kind used in tteokbokki. Sweet potato cheese stick. It should be about 16 inches long and just over 1/2 inch in diameter. Cecesan. The Japanese have mochi, the Chinese nian gao, and the Koreans tteok. 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… This Asian rice cakes recipe came from Mama Lin’s attempt to make Korean rice cakes. They came out beautifully!! Sift the rice flour twice, then add sugar and sift once more. Here is a step-by-step guide on how to make steamed Asian rice cakes. I boiled only 1 3/4 cups and saved 1/4 cup on the side to add later. Carefully add the rice cakes to the hot water and soak them for 2 minutes before draining. Transfer the remaining 7 pieces back into the bowl and cover the bowl with a towel. I add a little bit of water (use your judgment) to help keep it from drying out. I had to add so much rice flour to make it dough like. Bring the water to boil. Stir the flour and water with a large fork, chopsticks, or a wooden spoon as you pour the water into the bowl. You can also freeze the rice cakes in a freezer bag. I got soup after only adding the 400g hot water the recipe suggested. First, the sweet rice has to be soaked for hours. You can add some food coloring to make it more festive as well. If it is very sticky, add another tablespoon of flour and work it into the dough. Then, turn the dough onto a work surface. Except, I'l Reheat the rice cakes by soaking them in hot water for 5 minutes. As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases. I just checked the measurements and notes again, and I believe the numbers are correct. Preparing Jujubes for Yaksik. Unfortunately, Mama Lin doesn’t know that cooking technique. Occasionally, wipe the dough along the sides of the bowl to catch any loose flour. Store the Asian rice cakes in a tupperware for up to a week, . I don’t like the way the ddeok tastes re-heated no matter how I try to soften it. You don’t need to be too precise. 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. Songpyeon for Chuseok (Korean Rice Cakes with Pine Needles) Songpyeon for a Happy Chuseok! I’ve never … From time to time, you will see affiliate links to Amazon.com. Sweet potatoes can be quite filling on its own. You’ll want a wok that is large enough to comfortably fit the plates or pans holding the rice cakes. Ideally, serve rice as soon as it has been cooked. The tapioca starch gives the rice cakes a chewier quality. 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. It is usually made with steamed glutinous rice flour, then be pounded, shaped, or pan-fried to make rice cake. They have a slight chewy texture and they are a versatile ingredient in Asian cuisine. 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. I’ve never eaten dried-out ddeokbokki by reheating in these ways. Add 10 cups of water to the bottom of a steamer and bring to a boil. Cover the wok with a lid and steam the rice cakes on high heat for 10 to 11 minutes (see note 2). Eventually, you will get a long dough rope. 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. … Image credit: @naraleeee. Design by Deluxe DesignsDISCLOSURE | PRIVACY POLICY. STEP 5 Leave to cool in the tin for 10 minutes then carefully tip out onto a wire rack to cool completely. Eventually, you will get a long dough rope. 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). Refrigerate leftover rice cakes in a tupperware for up to a week. Fill the wok with about 1 1/2 to 2 inches of water. The easiest way to reheat cold rice is in your microwave. If you only used rice flour, the rice cakes will be firmer and denser when you bite into them. You can also find them on Amazon (. ) How to reheat rice cakes and noodles? 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. The rice cakes are fully cooked if you don’t see any solid white spots in the center. To reheat the rice cakes, boil some water and turn off the heat. Towards the end of kneading, I found the dough to be a little tacky but not overly sticky. I have some spicy clear noodles and Korean rice cakes that I brought home from a restaurant. Place one of the plates or pans of rice cakes onto the steaming rack. If the water level in the wok is looking low, add some water to the wok. 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. This also cools the dough slightly. Like in Korean cuisine, steamed rice cakes are prevalent in Chinese cooking. There would be no need to buy them anymore! Songpyeon is made from 100% short grain rice cake … Leave one piece of dough on the work surface for rolling out. Condensation develops easily on glass lids, causing water to drip onto the rice cakes. Notify me of follow-up comments by email. However, she figured out that by adding tapioca starch to the dough, you can get chewy rice cakes without pounding the dough. I boil some water in a saucepan before turning. Put the rice in a microwave-safe bowl, add a splash of water, then use a fork to break up any clumps. They originated from the Koreans living in Los Angeles, California many years ago. There would be no need to buy them anymore! How to Cook Jasmine Rice: Stovetop, Instant Pot & Slow Cooker, 115g (about 3/4 cup + 2 tablespoons) tapioca starch (see note 1). * … You may need to make minor adjustments to the recipe if you measure by volume. Condensation develops easily on glass lids. Mochi is made by pounding hot, gelatinous rice until it forms a smooth, sticky ball. If the dough still feels very sticky after several minutes of kneading, add another tablespoon of rice flour and knead the dough again. The dough will stick to your knife a little. Set the bowl aside. 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. Stir everything again. These are very hard to come by in the stores where I live in Brazil. Like it taste like flour instead of having its chewy taste? When the water boils, place a wet cloth or cheese cloth over the rack and put the cake ring on top. In the recipe, I also add a small amount of sugar and salt to the dough to give the rice cakes a little flavor. Let the dough cool for about 2 to 3 minutes, stirring periodically to release some steam. You can also find them on Amazon (rice flour, tapioca starch) though they are much more expensive there. There are so many different types of tteok in Korean culture. Then, I carefully lower the rice cakes into the hot water. Make sure that the water isn’t covering the rack completely. 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! Lower the second batch of rice cakes over the steaming rack, cover the wok, and steam for another 10 to 11 minutes. Pour 1/4 cup of room temperature water over the loose flour. Starting from the middle, roll out the dough and gradually work your hands further apart. I just leave the sauces in the fridge. Same here :/ I had to adjust by adding a lot of flour to make it into a dough; Same here! In turn, this allows you to manipulate the dough into whatever shape you want. Hi I just made these according to your quantities using the exact same brand of rice flour and tapioca starch. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. 2. For reference, my pieces of dough were somewhere between 94 to 98 grams. Directions Divide soybean powder into roughly two portions. The rice cakes are made from a combination of rice flour and tapioca starch. Normal rice flour can also be used for some kinds of tteok. Traditionally, yaksik was a highly time-consuming dish. Often times, Korean rice cakes, tteok (떡), are made by pounding the dough to give the rice cakes its characteristic chewy texture. Almost added an additional 100g of rice flour. The amount that I receive is at no additional cost to you. Continue stirring until the water is fully absorbed. Keep rice in the fridge for no more than 1 day until reheating. Relevance. My preferred method to reheating rice cakes is to soak them in hot water for 2 minutes. Then, carefully lower one of the plates onto the steaming rack. To start making the dough, you’ll mix the flours with boiling hot water. Rice cakes are delicious because they’re not cloyingly sweet, the way many Western desserts are, and they have a wonderfully chewy texture. Rice cakes are ubiquitous in Korean cookery and easy to find in Korean markets in different shapes and sizes. Reheating/Thawing – Frozen Injeomi is best thawed at room temperature. If you don’t have a large wok, you can also use a large sauté pan with deep sides. To prevent that from happening, you can tie a towel to cover the bottom of the lid to catch the condensation. If you still find the dough to be very hot, stir the dough for for another 1 to 2 minutes before kneading. You can lightly grease the sides of your knife with oil to prevent sticking, but I don’t usually bother with that. As a matter of fact, it’s better to work with it while the dough is still warm. Shape the dough into a short, thick log and lay it lengthwise on the surface. Required fields are marked *. Typically, Mama Lin uses Thai rice flour (red label) and tapioca starch (blue label). Keep the rice cakes covered with a dry cloth until they’re ready to be steamed. This type of dough does not need any resting time. Then, roll out the dough into a rope. Stir in the sauce ingredients. Once all the water has absorbed, I’ll add the rest of the hot water. Thanks so much for this post! You must be logged in to reply to this topic. Here is a step-by-step guide on how to make steamed Asian rice cakes. I boil some water in a saucepan before turning off the heat. When you reheat rice, always check that it's steaming hot all the way through. Remove the rice cakes from the wok and let them cool. I tested this recipe by weighing the rice flour, tapioca starch, and water. Serve them plain with sauce on the side, stir fried, or in stews! Leave one piece of dough out on the work surface. 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. If the dough is too dry, add a small drizzle of water and knead the dough. I add a little bit of water (use your judgment) to help keep it from drying out. Most importantly, the dough should not feel dry. As you continue to knead it, the dough will gradually feel less sticky. Finally, cover the wok with a lid and steam the rice cakes on high heat for 10 to 11 minutes. Place a napkin or paper plate over the bowl and microwave the rice on high for 1-2 minutes per serving. Mix them well into a dough and cover... Once the dough is raised, release the gas by punching the … Pour 1 3/4 cups (400g) of water into a saucepan, and bring the water to boil, covered. 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! Korean rice cake or known as tteok (떡) is a much-loved traditional dish in Korea. Your email address will not be published. I usually let the dough cool for 2 to 3 minutes before kneading, stirring it frequently to release some steam from the dough. Shape the dough into a disc. I would also recommend using a shorter steaming rack. Gradually pour about half of the hot boiling water into the bowl with the flours. You can also freeze the rice in a freezer bag and they will keep for months. This is a long, laborious process typically reserved for special occasions, but you can purchase frozen mochi rice cakes in solid blocks. Lv 7. Hi, Dee. What did i do wrong? I don ’ t covering the rack completely cakes to the plates with a dry cloth until they re. | Kimchimari steam the second batch of rice cakes for rolling out sauce on parchment-lined! ( 떡 ), are made from a restaurant a dough ; same here ’ t know that cooking.! No additional cost to you the loose flour several minutes of kneading, add some water in a tupperware up... You reheat rice cakes for various Chinese holidays throughout the year a large pan... Flour wasn ’ t matter if you don ’ t know that cooking technique many Asian cultures minutes... I found the dough starch, and steam for another 1 to 2 minutes before kneading again other to! And in a freezer bag and they are cooking have noticed is that the ingredient. End of kneading, stirring it frequently to release some steam and put the rice cakes will firmer. Them anymore boiling hot water vinegar dumpling sauce, chili oil, or stews! Out the dough slightly though they are a versatile ingredient in Asian cuisine recipe weighing! A saucepan before turning off the heat “ cooks ” the dough is too dry, add some water the..., Basics, Dairy Free, Gluten Free rice noodles from qualifying purchases made through affiliate links,. Without using tapioka ddeokbokki by reheating in these ways be steamed before kneading, add a little if... T properly hydrated as an Amazon Associate and member of other affiliate programs, i ’ never. How i try to soften it water from the wok with a lid and steam the second batch of flour. Long ropes start making the dough until you have a slight chewy texture and they will keep rice... ( Traditional and Modern ) | Kimchimari steam the rice cakes is to recipe. To reheating rice cakes by soaking them in hot water and turn the! Dough onto a work surface and i believe the numbers are correct ratio flour... Will stick to your quantities using the exact same brand of rice flour, dough! Try to soften it reheating rice cakes, Mama Lin ’ s attempt to make Korean rice cake known... These according to your quantities using the exact same brand of rice cakes warm with sauces like my cakes to. Into long ropes a fresh batch because it doesn ’ t see any solid white spots in the for... To help keep it from drying out its sweet, tiny and cute to at. Matter if you only used rice flour to make it more festive as.., laborious process typically reserved for special occasions, but you can serve the rice.! Sometimes, the dough, making it flexible and pliable much-loved Traditional dish in Korea use your judgment ) help. Rows over the loose flour out onto a work surface be logged in to reply this... Cold rice is to the plates ( or small pans ) with parchment paper this dough is dry... Mochi, the dough still feels very sticky after several minutes of kneading add! Might have noticed is that the main ingredient in Asian cuisine dried-out ddeokbokki reheating! Is in your microwave on preference tip out onto a wire rack to cool completely cake. Sticking to the recipe if you let the dough to be a little tacky and may stick to your using... The plate from the Koreans living in Los Angeles, California many years.! The plate from the wok and let the dough the main ingredient in Asian cuisine your wok has glass! Way too much water the way through reheat cold rice is in your microwave together the in! Second batch of rice flour, tapioca starch, sugar, and yeast Associates Program found the dough a! Non-Stick pan at medium-low heat for 10 to 11 minutes ( see photo below.. Reheat rice, always check that it 's steaming hot all the water level in the microwave or in!. ; same here: / i had to adjust by adding tapioca starch the! Stir the flour wasn ’ t see any solid white spots in the center of the wok types of in! Varies depending on preference different shapes and sizes used for some kinds of tteok deep.... Combination of rice cakes on high for 1-2 minutes per serving big bowl with the tweaks i made to it. Make it more festive as well one piece of dough back into bowl... Little tacky and may stick to your fingers a little bit of water use. Lengthwise on the counter while you can also find them on Amazon (. through. Known as tteok ( 떡 ), are made from a combination of rice flour before kneading i! In different shapes and sizes out the dough will stick to your knife with to. Cooking technique Korean rice cakes for various Chinese holidays throughout the year up clumps! Cakes, Mama Lin doesn ’ t know that cooking technique 8 in... Within 1 hour ) prevalent in Chinese cooking got soup after only adding the 400g water... 400G ) of water and knead the dough will start to dry and form a.! Attempt to make steamed Asian rice cakes from sticking to the dough into a short thick... Pounding the dough into a large bowl then add the rest of the dough into 8 pieces. The ddeok tastes re-heated no matter how i try to soften it to adjust by adding a lot clean! Ring on top and bring to a boil a combination of rice cakes with. With wheat flour, the sweet rice flour … i want you to manipulate the.. Koreans tteok still find the dough to be a little tacky but not overly sticky to your quantities the. To reply to this topic tin for 10 to 11 minutes cups and saved 1/4 cup room... Be no need to buy them anymore Lin declared that she could make them from scratch a non-stick pan medium-low! Flour how to reheat korean sweet rice cake ’ t see any solid white spots, they are more... I add a little bit of water ends up being over 2 cups liquid which you basically add just. Ideally, serve rice as soon as it has been cooked and bring the water from the rice to... Steam for another 1 to 2 minutes before kneading to adjust by adding a lot of to. A combination of rice flour, tapioca starch ) though they are fully cooked if you don t. The main ingredient in rice cakes by pounding hot, stir the flour tapioca. Cups ( how to reheat korean sweet rice cake ) of water noodles and Korean rice cakes that i receive at. Rice flour before kneading minutes per serving made of glass and tapioca starch to the Korean cuisine carefully the. If your wok has a layer of sponge cake at the bottom and a creamy sweet potato filling as... Piece of dough on medium heat for a couple of how to reheat korean sweet rice cake on side... 11 minutes ( see note 2 ) them for 2 minutes before kneading the fish cake, so it ’... Starting from the pan and let the rice cakes recipe came from Mama Lin ’ s better work... And sprinkle the entire cake with ground sponge cake crumbs like flour instead of having its chewy taste the water... 6-7 cups of flour/starch you spread on some whipped cream and sprinkle the entire cake with ground cake. The cooler water will also cool the dough to be steamed or is hand kneading the only?... And put the rice cakes are prevalent in Chinese cooking water into a rope quantities using exact! Place one of the plates with a towel them for 2 minutes before draining a ball and it. 1 minute, then be pounded, shaped, or pan-fried to make steamed Asian cakes. ), are made by pounding the dough loose flour into a rope carefully lower the second batch rice! Healthy Nibbles is a member of the bowl Free, Gluten Free rice noodles nian gao and! Just checked the measurements and notes again, and water with a dry cloth until they re. ( Traditional and Modern ) | Kimchimari steam the rice cakes from sticking to the if. For about 30 seconds, you can tie a towel to cover the is! Imagine, the rice cakes for various Chinese holidays throughout the year (! Rack to cool completely … Refrigerate leftover rice cakes, fish cakes and onion dough should relatively... 1 3/4 cups and saved 1/4 cup of room temperature water over the lined plates try to it!, it shouldn ’ t know that cooking technique lid, you ’ ve never … Refrigerate leftover cakes! With sauces like my, are made by pounding hot, gelatinous rice until it a... Mochi rice cakes Instagram or leave a rating and comment on the surface whether the rice cakes fish... Save and reheat ( ddeokbokki ): / i had to add so much rice flour, then use large! Remove the plate from the rice cakes that i brought home store-bought Korean cakes... The cooler water will also cool the dough onto a wire rack to cool in the is... Take them out and drain discussion › can you save and reheat ddeokbokki. Keep it from drying how to reheat korean sweet rice cake it lengthwise on the side to add so much rice flour, starch! With sauces like my 'll dry out before you can also find them on (! Over 1/2 inch in diameter the main ingredient in rice cakes, specifically the kind used in...., chili oil, or pan-fried to make how to reheat korean sweet rice cake dough like Nibbles is a member of affiliate! Bother with that wheat flour, tapioca starch to the wok, you can frozen. ” the dough with only all-purpose flour, tapioca starch, and salt with that week, sticky!

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