Overpaying? Sticky Rice Cakes Are So Easy To Make!
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- Опубліковано 10 тра 2022
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I will show you 2 methods to make rice cake. One that you can make with rice flour that comes in a package already. If you don’t have access to buy rice flour, you can use the second method to make it from rice. Both ways are super easy. Anyone in the world can do it.
🥢PRINTABLE RECIPE - soupeduprecipes.com/easy-home...
INGREDIENTS FOR THE FIRST METHOD
100 grams of glutinous rice flour (Amazon Link - geni.us/glutinous-rice-flour)
300 grams of rice flour (Amazon Link - geni.us/rice-flour)
300 grams of water
INGREDIENTS FOR THE SECOND METHOD
100 grams of glutinous rice (Amazon Link - geni.us/glutinous-rice)
300 grams of jasmine rice (Amazon Link - geni.us/jasmine-rice)
Water as needed
METHOD 1
Combine the glutinous rice flour and rice flour. Pour in the water and stir it at the same time. Then form it into a dough.
Divide the dough into 6 parts and flatten them so they are not too thick. Put the rice dough into a steamer and place a wet cheesecloth under to prevent sticking. Steam for 30 minutes.
Remove the steamer off the stove. Let it cool with the lid covered until Lukewarm.
Lightly oil your cutting board to prevent sticking. Knead the dough by hand or by using a stander mixer until non-stick and smooth.
Divide it into 8 even pieces. Roll each one into long even thin logs. Apply oil to prevent sticking as needed. Cut each log into cylinders. This is the shape that I like to make rice cake soup.
You can also roll the dough into 2 fatter logs and chill in the fridge overnight. Then you can slice it diagonally into 1/4 of an inch thick pieces. This is the shape that I like to use for savory recipes such as stir fry rice cake.
METHOD 2
Combine the glutinous rice and jasmine rice then rinse thoroughly. Soak the rice in water overnight or until you can crush the grains with your fingers.
Drain the rice and transfer it into a blender. Add just enough water to blend until smooth. I used about 3/4 cup. If you use a lot of water, that is fine too. It will just take a lot more effort to squeeze the water out later.
Pour the rice puree into a fine cheesecloth. Do your best to squeeze until you feel like you cannot get any more water out and the whole dough is solid. The rest of the steps are the same as if you were using the rice flour.
This is a very basic recipe, there is no salt or sugar, so it is suitable for almost any recipe that asks for rice cake. Rice cake can stay good in the fridge for 1 week and 1 month in the freezer. If you freeze it for too long, it is still edible, but it will start cracking. - Навчання та стиль
![SECRET 🤫 EASY way to make Korean Rice Cakes from scratch [Rice Cake for🌶TteokBokki] 가래떡 정말 쉽게 만들기](http://i.ytimg.com/vi/N1ZRz5WDt1I/mqdefault.jpg)
![SECRET 🤫 EASY way to make Korean Rice Cakes from scratch [Rice Cake for🌶TteokBokki] 가래떡 정말 쉽게 만들기](/img/tr.png)
![How To Make Tteokbokki + Rice Cake [Easy Recipe] Korean Food](/img/n.gif)
For the people who think rice cake is an iconic Korean food, I admit that but that doesn't mean Chinese people can't make rice cake. Cuisines are related to all different cultures all over the world. I respect that.
Rice cake has many different shapes, and versions all over China. We call it Nian Gao (年糕). Nian means the end of the year, and also refers to the Chinese new year holiday, which is around the time when rice matures. When we harvest lots of rice, we will celebrate it by making rice cake (as one of the significant food for the Spring Festival). To make it more pretty, we will make it in different shapes, such as fish, dragon, and peach (these 3 things represent wealth, position, and longevity)
Also, in almost every province, people make rice cake by grinding rice into powder, steaming it, and pounding it after. They just have different names. Example: In Yunan province (云南省), it is called Erkuai (饵块), which is made with pure rice. They also have a version that is made with pure glutinous rice called nuomi baba (糯米粑粑). They have been making rice this way for thousands of years.
Here are some examples from other provinces: 甜粄 (Chaoshan style)， 糍粑 (Hunan style, my mom's hometown)， 脚踏糕 （Shanghai style, and the areas around Shanghai. This type of rice cake is made of partial glutinous rice and jasmine rice), 白粿 (Fujian style)...
I had rice cakes in Chinese restaurants before I ever had the Korean preparation. And truthfully I like Chinese style better. Tteokbokki is very sweet. I love the very savory Chinese versions with meat or seafood, and lots of wok hei.
Yes rice cake is not a only Korean food. Japan also have it in a few different way and style. But you made a Korean version of rice cake . Especially this version is most common Korean traditional duk recipe and use it in few different dishs... if you love food and making it . If you love China as much as I love Korea and other Asian cultures ... please stop copying other country traditional food and making it as if it's Chinese. That only make Chinese look bad . You are not the only one claims Korean food as Chinese.... China have a lot of food to impress whole world ... think about that .😎✌
@@aereeyi8304 How did she make a Korean version of rice cakes when all she did was show how to make the rice cake to use for later?😂🙄
@@annchovy6 next time replying to anyone ... go to Chinese market and see if they have this Korean rice cake .😁😁😁 I live near China town in Los Angeles.... no Chinese answer that they have a such a food ... 😂😂😂😂😂😂😂
@@aereeyi8304 I’ve been to lots of Chinese supermarkets and they sell plenty of rice cakes. Sounds like a you problem.
Rice cakes aren't just a Korean thing. I'm Hmong American, a tribe of hill people in China, Laos, Vietnam, Thailand, etc. We have rice cakes that we make with rice and/or corn. It's called ncuav in Hmong. I remember my grandma would fry it in a pan and serve it with a side of maple syrup. She now has a machine to make rice cakes for her!
What is the machine brand name and where did she buy it?
Maple syrup? Thats so interesting yet odd to me, did she use that as a substitute for another type of syrup she couldn't find in the US?
Hmong american here, I have never had ncuav but then again my mother isnt as traditional as her mother. Though that being said, i dont think my grandma had ever made or heard of ncuav.
Thanks for the knowledge, ill ask my mother now.
Correct. Rice cakes seem to be a recent discovery by Koreans. But ppl in south china and south east Asia have been eating it for a millennium or more.
I tried it after buying it at a grocery store(Trader Joe’s). I prepped it incorrectly, so it didn’t come out as expected. I’ll try it again(correctly this time!)…
This is the best rice cake recipe I ever found !!! I saw many recipes using glutinous rice flour but they all turned out tasting like a savory mochi so I almost gave up after trying over and over again. Then I found one using regular rice flour but it wasn't really what I was looking for (even though it was much better then the other trys). Then I found your recipe which included combining the two types of rice flour in a 1:3 ratio (which I really like) and my rice cake finally tured out like store bought ones after many failures and a lot of money spend. But anyway thanks for this great recipe now I never have to buy 16€ rice cakes from the asian market again 😭.
This is a life saver as I love rice cakes and I can make them myself rather than spending a great deal of money on frozen ones
Munoz,b .Cgtcn
You're paying for the raw rice, labor of person and electricity to process it. I rather buy frozen from supermarket and spend time relaxing.
@@kellyb8237 I think I know that as a business graduate and as such I also know that is rather expensive to buy if you eat it daily. The money l save by making my own go towards takeaway when I don't feel like cooking but that's just me and your reply is quite uncalled for.
@@RoseDawsonworld Ew you graduated business and have to eat these daily?
@@elborrador333 your comment is the perfect example of useless talk. You don't know me and don't know what I eat and how often so don't pretend to
Oh squeezing that cheesecloth must have hurt from your arthritis. Thank you SO MUCH for going through that for our benefit!
Hi Mandy, I've just made my way back around to this video. I have learned some things since that may help. For the second variation, you might be able to use a cheese press to remove the water from blended rice. You can set the pressure and walk away. This will save those who suffer from arthritis any further stress. I hope that tip helps. ✌🏽
Exactly! I have extreme Rheumatoid Disease and use a soy block press. My hands are my enemy but I love making my own Korean and Chinese food without additives.
I'm a visual learner . Nice step by step to these rice cakes. And really
enjoyed learning how to make it from rice.
Thank you for this recipe! I love rice cakes but they're expensive and hard to find in my country. I usually have to make a trip to the fancy korean grocery store to find them. Now I can make them myself!
yeah, they're expensive indeed. but i don't have a steamer or a Kitchen Aid mixer to save my arthritic hands so it's going to be difficult for me to make these from scratch, sadly
I had no idea these were so simple & straightforward & I'm thankful you shared the tip about the Kitchenaid. I too, have arthritis in my hands (and wrists), but I might try it since I can use the mixer.
I've seen rice cakes in a lot of recipes but this is the first time I've seen them made. The interesting ones have a stamp on them. I think maybe for holidays. You should put This stamp "红龙" on them 😅👍🐲💞
Thank to show us how , now I will going to do it
And I've been paying 4 euros for small bags of rice cakes that are barely enough for 2-3 persons... Thank you so much!
I love all these base ingredient recipes like this, making noodles and dumpling wrap skins. I never thought to make my own. It’s more convenient buying the package but satisfying to make your own
I love your recipes and your videos. I feel like a friend is holding my hand through these. You make it so accessible, and you're so reassuring. Thanks for another great one!
I absolutely love tteokokki and been buying from many Asian markets but I'm goong to try and make my own from now on, thank you so much for sharing ❤
Truly a labor of love....
Thanks Mandy!!!
Mandy, you're amazing. I had no idea rice cakes could be made so easily. I thought they were all factory-made. Thank you so much for this video.
It's Wednesday and it's Mandy Time! Thank you for teaching us various ways of making Rice Cakes. You are Amazing! 💜
Thank you for keep charing how things are made from scratch with as much info as possible ❤
Thank you for sharing with us all. Love rice cakes! You make every recipe so easy to follow. I can't wait to try your version. There are so many different kinds.
Omg, these look amazing!
I've had the frozen Korean Rice Cakes from the Asian shops in London - they were really good in a stir fry with gochujang sauce. Looking forward to seeing your future recipe with these!
@@NerdNest0 I’m not particularly worried about where these come from - it’s still good to have an idea of how to make them.
@@NerdNest0 Rice cakes aren't solely Korean you weirdo.
THANK YOU ALWAYS FOR YOUR RECIPES!!! I've enjoyed egg drop soup and lo mein so much after your videos, and will eventually find the time to try many of the rest! I Appreciate You and your willingness to email a fan once in a while!
I really want to try both of these! Love the ability to use a mixer, as I do have arthritis in my hands. I also have several recipes that require this ingredient! LOVE your videos.
Your video is the best I found, explaining everything in detail. Thank you
This is great. Thank you for this recipe. I'm excited to try these 😊👍
Thank you for sharing this! It will save a lot of money and freshly made rice cakes will be much more delicious.
Never seen these made! Thank you
Nice!!
I’ll try it this afternoon . Very cheap and versatile 🤙🏻
I'm intrigued n impressed by your skills in making foods that require so much labour n love! You are such a gem...for Chinese cuisine!❤️❤️❤️❤️❤️❤️
Mandy, I love rice cakes, I had them for the first time in Queens. Thanks for the video! This is how I imagine a lovely cooking teacher 😊. Thanks for the subtitles and I'm subscribe. ❤
Didn't think to soak it and then grind it! I tried finely grinding the rice myself and had no luck.
Thank you!!
Thank you so much!! I don't have an Asian market near me, so this is super helpful! ❤
Thank you for sharing your recipe! I loved them.
Thank you! Very informative and helpful. I always enjoy your videos.
Really looking forward to that stir-fried rice cakes recipe!!
This looks very doable! I'm going to give this a try!
Watching from Fresno, California and loving the written instructions! 🙏🏻🤙❤️😊🌷
OMG this looks so good! I hope you will make more videos to show how you turn these rice cakes into different items.
Another awesome video! Thanks Mandy!! 😁
Thank you so much for this recipe!!!
I made this recipe using jasmine and short-grain glutinous rice twice already. The flavor and texture were great and delicious!!! I will try it with medium grain rice and short-grain glutinous rice next time.
Thank you so much for this recipe! I absolutely love rices cakes, sweet and savory, but I live 45 minutes drive away from any Asian markets (a pretty good Filipino one, in this case). I’m excited to try making them. Btw, I bought your wok & just used it today. It worked great and I’m looking forward to building up the nonstickiness with continued use
I bought some once! The amount of plástic wrapping and the price are the reasons I didn't buy any more! Ill try your recipe, thanks!
What a sweet young lady. And a very good teacher as well.
Thanks Mindy. Have a wonderful day 💓
Great video. Nicely prepared and directed. 👍
Those would be so yummy! Especially With some kinako.
I use your wok all the time! Love you and this channel!!!!
Wow thank you for the recipe. It look quite easy i will try to do it
Thanks for your recipe ❤❤
I look forward to trying this.
I always wondered how they were made. I am going to try it this coming weekend. I love rice cakes. Haven't had them since husband got out of military.
What you did with the mixer reminds me of those Japanese men on the side of the road preparing mochi
The recipes I’ve seen usually use short grain but not glutinous rice. I tried a version with short grain rice and sticky rice and it was a bit softer than the ones made with all short grain rice.
I like rice cakes to be nicely chewy and bouncy. I wonder what texture your ratio produces.
I blend the rice with water and then just let it drain in cheesecloth/nut milk bag for a few hours. No need to squeeze!
The mixer really helps!
Ah, effort-saving tip, there!
And there's the old school way just pound cooked rice.
Thanks Mandy.
i cant wait to make this thank you so much for this video
Thank you for sharing this recipe. I saw these originally on the Dianxi Xiaoge channel when her family took soaked rice to a mill to be pounded. They looked so good, but I was unsure how to turn her process for baba into a rice cake I could eat. I think I would like to try these the way she sometimes serves her family, warmed over a charcoal fire and smeared with fermented red tofu!! Thank you so much for this recipe. I love your channel.
Surely its took a lot of effort to make rice cake,but definetly gonna try this,thank you mandy for this recipes,❤️
I just bought a Kitchenaid stand mixer so will use that to make this. I have arthritic hands too so I'm glad I don't have to pound the rice dough. Thanks for the video!
🥺omg it reminds me of my childhood before five, about 22 yrs ago. my grandma took me to a local rice cake factory near another village. My hometown used to be in a country side. It was in December I think, the factory was busy making rice cakes. My grandma encouraged me to add some paint on the rice, which she meant a New Years wish. I thought it immoral so I didn’t 🤔 I remember I watched Huangmei opera several times at that village and I hardly know how there looks like now and I’m overseas 😭
Thanks for the recipe, it's being added to my collection of your recipes. I got my wok yesterday so I hope to be using it a lot. As for the rice cakes often wondered how they were made, so now I know-how. Thanks for your wonderful show. Do you have any grilling recipes or any more hot pot ideas?
Wow amazing video 😊 thanks my friend ❤️
Hi Mandy! I had never in my life heard of these rice cakes until I started watching you, and others here on UA-cam! I did find some frozen ones in my Asian Market - so unusual! I have some in my freezer now, so I'd really appreciate your stir fry recipe soon! Thank you - such an interesting process to watch! =]
Great show thank you for sharing
Mandy, I'm a patreon supporter and have been for a few years as I really love you and your style and you're very explanatory videos. I've made many of your recipes. I just wanted to say that I love your new kitchen and your sound system is great. I like the lighting and look forward to the future videos. We will keep supporting you from your friends in Southern California 👍
Thank you so much for the support. Means a lot to me.
Thank you for your tipps. Today I will do this the first time and my "horror" was to beat the dough (I have arthritis too). It's fine that it goes with a food processor and dough hook too 🙂
Love it that you dont use a scale to divide the dough
I'm from Indonesia, we also have rice cake but we add ground fresh coconut flakes into the dough
We usually eat it with fermented black sticky rice, the combination between salty rice cake and sweet fermented rice is just awesome
Mandy, thank you so much for all the effort and can-do spirit you infuse into your cooking. I am excited to try my hand at these as I have always wanted to try them. You are an inspiration 👩🍳🥰
I can't wait to try this. 😁
Thank you for the recipe. I've been wanting to make these, but the other recipes I found used a microwave, which I don't own. I'll try your method :)
Thank you for the video 👍🏻
Omg, I loooove Chinese rice cakes
Thank you for sharing I’d love to listen how you explain ❤️
great video, as usual. thank you
Wow, you're marvelous Mandy. The misteries of chinese cuisine revealed.
I bought a soy milk press years ago, makes projects like these a breeze. No need to squeeze the nut milk bag. You just have to spin the handle which is much easier and doesn't require much elbow grease.
Thank you for sharing both recipes in this video! I tried so-tteok-so-tteok once when I lived in a big city. Now I'm living in a small town and there is no teok ready to buy. Made only with glutinous rice flour and it got all gooey and sticky, as you said xD It was delicious nonetheles xD
I like your different hair style at the beginning of the video. Looks great.
Thank you for sharing
Your English is getting really good! Bravo!
Gracias🙏!!!! Siempre bien explicado!!!!
Thank you so much
At first, I read "Make Rice from Scratch" and was impressed, but this was equally good!
thank you
Thanks you❤
Thanks for sharing
Lovely video ❤️❤️
Thank you my lovely. Bisous
I’ve been wanting to make tteokbokki so I’ll try to make the rice cakes to! Thank you for the lesson ❤
Well, this is very exciting. I thought of your wrist the whole time. I do hope it was a good day for you to do that. I have a few questions. Is there a texture difference with these two methods? Off the top of your head, could you share some variations? Could I throw in some black rice(the one that is more purple)? Some matcha? etc. Could you slice these thin, dehydrate them and do the deep fry thing to make crisps with them? I feel like there are many possibilities here. Which is super cool.
Is there a texture difference with these two methods? No, the texture is the same.
I have never tried black rice but I think It will work.
You can add matcha.
I don't recommend slice them thin and make crisps with them because tapioca starch performs better than rice flour - ua-cam.com/video/NveRI8lfe00/v-deo.html
@@SoupedUpRecipes ohhh, ok. Thank you for that insight. I appreciate it.
In India also we have a ricecake recepie which is called kozhukkattai... But it's sweet
Yeah, me without a KitchenAid and with arthritic wrists, I won't be making these. But thank you for showing us the method, Mandy! I love these and maybe some day I can make them at a friend's house (who has a KA) or something.
I look forward to your stir-fried rice cakes recipe.
hello, Lisa,
why not try using your feet instead to do the kneading?
you can put the steamed dough in a couple of large kitchen sip lock bag, and then stamp hard on it with your heels to flatten it. repeat folding and stepping a dozen of times will do.
My 2 older daughters love rice cakes. One just fries them gently in a bit of butter, while the other loves them Korean chili paste style. I like them stir fried. I’d love to see your recipe. I also have RA in my hands so I’ll be using my kitchen aid. I’m going to make it both ways presented here, except I’ll use my quern instead of the blender.
For RA, You should avoid white rice/ flour, white potatoes, white sugar and nightshade veg such as tomatoes, eggplant, peppers. I buy the brown rice cakes from Korean Supermarket
❤👍Thank you for sharing 👍❤️
I love your content
Muybelo muy bonito gracias 😍👏👏❤️
Espectaculares como te quedaron los pasteles de arroz! Me gusto mucho como los preparaste! Que rico! 🦇
I used a Mexican tortilla press, Works Great.
Thank you! Glutinous rice and potato starch are gut healing foods (leaky gut is at the root of most auto-immune diseases) and have excellent glycemic index.
I have extreme Rheumatoid Disease and deformed hands, so use a soy block press. My hands are my enemy but I love making my own Korean and Chinese food without additives.
Thank you or sharing
I have never had rice cake. I only watched your video because I like your channel. I have cooked other foods from your channel, I'm just not a fan of rice. I would try rice cake if someone else made it, I'm happy to try new foods so long as they don't contain shrimp, I'm deadly allergic to that tasty food. I might not mind it if I hated it...
Thanks.. I'm going to make them with a combo of glutinous rice and sushi rice... hope it works!
how do I cook with them from scratch :(