Homemade Rice Cakes

45Min

8Servings

140Cal

EasyLevel

VegetarianVeganGluten freeKid friendlygluten_freeveganvegetarian

#rice_cake#japanese_food#korean_food#easy_recipe#gluten_free#vegan

Equipment

Mixing bowl

Whisk

Non-stick pan

Ladle

Spatula

Stove

Ingredients

Main Ingredients

rice flour

200 g

sugar

50 g

water

250 ml

salt

1 g

Instructions

Prepare the batter

In a large bowl, combine rice flour, sugar and salt. Gradually add water while whisking until smooth batter forms without lumps.

5 min

Rest the batter

Cover the bowl with plastic wrap or a cloth and let the batter rest for 20 minutes. This helps the rice flour hydrate properly.

20 min

Resting improves texture and makes cakes chewier

Heat the pan

Heat a non-stick pan over medium heat. Lightly oil the surface if needed.

2 min160°C

Cook the rice cakes

Pour small ladles of batter (about 60ml each) into the hot pan. Cook for 3-4 minutes until edges set and bottom is golden. Flip and cook other side for 2-3 minutes.

15 min160°Ctimer 4 min

Don't overcrowd the pan. Cook in batches if needed. Bubbles on surface indicate readiness to flip.

Cool and serve

Transfer cooked rice cakes to a plate and let cool slightly. Serve warm with honey, soy sauce or as is.

3 min

Original recipe

TikTokRecipe by @Ms Shi & Mr He

Storage

Fridge: 2 days

Freezer: 30 days

Reheat: Pan on medium heat 2-3 minutes per side or microwave 30 seconds

Best eaten fresh. Freeze between parchment paper to prevent sticking.

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