HomeFOOD + DRINKFried Rice Cake: A Delicious Journey Through Recipes

Fried Rice Cake: A Delicious Journey Through Recipes

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What is Fried Rice Cake? Fried rice cake is a popular and delicious dish that was created in the Asian countries, such as China, Japan, and Korea. This type of dish is made by combining cooked rice, vegetables, meat or seafood, and seasonings and ultimately by frying all of them together util a golden crust is formed. Some simply describe this dish as rice rolled in flour and fried.

This dish is regularly served as an appetizer or refreshment and is sometimes used as a main course meal. Stir-fried rice cakes can also be made using different types of ingredients, depending on the taste and choice of the maker.

Fried rice cakes are also known to appear in different shapes, as the most common shapes include bite-sized squares, patties, and spheres. Nowadays, the Stir-fried rice cake dish is not only found in the Asian countries but are not found in numerous Asian restaurants across the world.

If you wish to know about the types of fried rice cake and how to fry rice cake, below are the common types, with simple and basic recipes.

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Fried Rice Cake: Simple & Straightforward Recipe

You can make fried rice cakes at home using this recipe, which is simple but results in a delicious dish. Depending on the size of the rice cakes, this recipe should make anywhere from 12 to 15 of them.

Ingredients:

  • 2 cups cooked jasmine rice, cooled.
  • 1 cup all-purpose flour.
  • 1/2 cup cornstarch.
  • 1 teaspoon baking powder.
  • 1 teaspoon salt.
  • 1 teaspoon sugar.
  • 1/2 teaspoon white pepper (optional).
  • 3/4 cup water.
  • 2 cups finely chopped vegetables (carrots, bell peppers, onions, and scallions work well).
  • 1/2 cup chopped cooked shrimp (optional).
  • 1/2 cup chopped cooked chicken (optional).
  • Oil for frying.
  • Dipping sauce of your choice (e.g., soy sauce, sweet chili sauce, or spicy mayo).

Instructions:

  • Combine the flour, cornstarch, baking powder, salt, sugar, and white pepper in a large basin. Blend well.
  • Add water to the dry ingredients gradually while stirring until a homogeneous batter forms. The mixture should resemble pancake batter in consistency.
  • Mix the cooked rice, diced vegetables, and any optional protein (shrimp or chicken) until uniformly combined.
  • In a deep sauté pan or deep fryer, heat oil to 350°F (175°C). The depth of the oil should be at least 2 inches.
  • Drop spoonfuls of the rice cake mixture into the heated oil, using a spoon or small ice cream scoop. Fry the rice cakes for three to four minutes, or until the exterior is golden brown and crusty. Ensure that the pan is not overcrowded.
  • Using a slotted spoon, remove the rice cakes from the oil and position them on a plate lined with paper towels to absorb excess oil.
  • Serve the rice cakes with your preferred dipping sauce hot.

Also Learn: How to make Apple Pie at home 

Types of Fried Rice Cake

There is a wide variety of fried rice cakes, each with their own distinct appearance, taste, and feel. Therefore, the following are some of the most common types of rice cake balls:

1. Korean Tteokbokki (Spicy Rice Cakes)

Korean Tteokbokki (Fried Rice Cake)

Tteokbokki is a popular Korean street delicacy made from garaetteok, cylindrical rice cakes. These rice cakes are stir-fried in a gochujang (Korean red chili paste), soy sauce, sugar, and other ingredients spicy marinade. Tteokbokki is typically served with fish cakes and scallions or cabbage.

Ingredients for Tteokbokki:

  • 1 pound rice cakes (cylindrical or flat).
  • 4 cups water.
  • 8 dried anchovies, heads and guts removed.
  • 1 4×4-inch piece of dried kelp.
  • 3 tablespoons gochujang.
  • 1 tablespoon gochugaru.
  • 1 tablespoon soy sauce.
  • 2 tablespoons sugar.
  • 1 tablespoon minced garlic.
  • 1/2 cup fish cake, sliced.
  • 1/2 cup diced onion.
  • 1/2 cup thinly sliced scallions.
  • 1/2 cup thinly sliced cabbage.
  • 1/2 cup thinly sliced carrot.
  • 1/2 cup thinly sliced leek.
  • 1/2 cup thinly sliced green bell pepper.
  • Sesame seeds and chopped scallions for garnish.

Instructions for Tteokbokki:

  • If the rice cakes are firm or frozen, soak them in cold water for 15 to 30 minutes. Drain and reserve.
  • Combine water, dried anchovies, and dried kelp in a large saucepan. Reduce heat and simmer for 10 minutes after bringing to a boil over medium heat. Eliminate the anchovies and kelp, leaving behind a flavorful stock.
  • Combine gochujang, gochugaru, soy sauce, sugar, and minced garlic in a small basin. Stir this mixture thoroughly into the stock.
  • Add the rice cakes that have been marinated, the fish cakes, and all the vegetables to a saucepan. Stir-fry the ingredients for 8 to 10 minutes, or until the rice cakes are tender and the sauce has thickened, over medium heat.
  • Transfer the Tteokbokki to a serving dish and top with sesame seeds and scallions. Serve warmly.

2. Chinese Jianbing (Fried Rice Cake Sandwich)

Chinese Jianbing (Fried Rice Cake)

Chinese Jianbing is a common street snack in China. It is a sort of crepe constructed from rice flour and filled with various toppings such an egg, scallions, cilantro, and a crunchy fried dough. It is often offered as a breakfast item.

Ingredients for Chinese Jianbing:

  • 2 cups rice flour.
  • 1 cup all-purpose flour.
  • 2 cups water.
  • 2 eggs.
  • 2 tablespoons vegetable oil.
  • 1 cup bean sprouts.
  • 1/4 cup hoisin sauce.
  • 1/4 cup chopped green onions.
  • Salt and pepper to taste.

Instructions for Chinese Jianbing:

  • Combine the rice flour, all-purpose flour, and water in a basin to form a smooth batter.
  • In a nonstick pan, heat one tablespoon of oil over medium heat. Pour approximately 1/4 cup of batter into the pan and evenly distribute it to form a thin circle.
  • Crack an egg onto the rice cake and evenly distribute it. Two minutes, or until the edges become firm.
  • Cook the rice cake for one more minute after flipping.
  • Place the rice cake, egg side up, on a plate. Spread hoisin sauce on the rice cake, then top with bean sprouts, green scallions, and a pinch of salt and pepper.
  • Create a sandwich with the rice cake by folding it in half. Serve in bite-sized portions.

3. Indonesian Kue Serabi (Fried Coconut Rice Cake)

Indonesian Kue Serabi - Rice Cake

The traditional Indonesian delicacy Kue Serabi is composed of coconut milk, rice flour, and sugar. The batter is poured into tiny molds, steamed, and subsequently deep-fried until crisp. It is frequently served with coconut sugar and coconut milk marinade.

Ingredients for Indonesian Kue Serabi:

  • 1 cup rice flour.
  • 1/4 cup all-purpose flour.
  • 1 cup coconut milk.
  • 1/2 cup water.
  • 1 tablespoon sugar.
  • 1/2 teaspoon salt.
  • 2 tablespoons vegetable oil.

Instructions for Indonesian Kue Serabi:

  • Mix the rice flour, all-purpose flour, coconut milk, water, sugar, and salt thoroughly in a basin.
  • A tablespoon of oil should be heated on medium heat in a nonstick pan. Pour one-fourth cup of batter into the pan and distribute it evenly to form a small circle.
  • Cook for two to three minutes, or until the bottom is golden brown and the surface is set.
  • Cook for an additional 1 to 2 minutes on the second side.
  • Repeat with remaining batter, adding additional oil as necessary.
  • Serve with coconut sauce or fruit as a side dish.

4. Filipino Bibingka (Fried Rice Cake)

Filipino Bibingka Fried Rice Cake

Bibingka is a popular Filipino food consisting of rice flour, coconut milk, and sugar. It is traditionally roasted on a banana leaf and topped with sugar, coconut, and butter. Some variants of bibingka are also crispy-fried.

Ingredients for Filipino Bibingka:

  • 1 cup glutinous rice flour.
  • ½ cup sugar.
  • 2 cups coconut milk.
  • 1/4 cup unsalted butter, melted.
  • 1/4 cup grated coconut (optional).
  • 1/4 cup grated cheese (optional).
  • 1/4 cup sliced salted eggs (optional).
  • 1 tablespoon vegetable oil.

Instructions for Filipino Bibingka:

  • In a basin, thoroughly mix the glutinous rice flour, sugar, coconut milk, and melted butter.
  • In a nonstick pan, heat one tablespoon of oil over medium heat. Pour a quarter cup of batter into the pan and evenly distribute it to form a small circle.
  • Cook for three to four minutes, or until the bottom is golden and the top is nearly set.
  • On top of the rice cake, sprinkle grated coconut, grated Parmesan, and/or salted egg slices, if desired.
  • Cover the pan and continue cooking for an additional 2 to 3 minutes, or until the garnishes have melted and the rice cake is thoroughly cooked.
  • Repeat with the remainder of the batter, adding more oil as necessary and adjusting the garnishes to taste.
  • If desired, serve with additional coconut flakes or cheese.

5. Vietnamese Bánh Xèo (Sizzling Rice Pancakes)

Vietnamese Bánh Xèo - Rice Cake

Bánh Xèo, literally “sizzling cake,” is a Vietnamese crispy rice pancake stuffed with shrimp, pork, bean sprouts, and mung beans. The name of the dish derives from the sound the batter makes when it strikes a hot pan.

Ingredients for Bánh Xèo:

  • 1 cup rice flour.
  • 1/2 cup coconut milk.
  • 1/2 cup water.
  • 1/4 teaspoon turmeric powder.
  • 1/2 teaspoon salt.
  • 1/2 cup thinly sliced onion.
  • 1/2 cup thinly sliced scallions.
  • 1/2 cup cooked shrimp – peeled.
  • 1/2 cup thinly sliced pork belly or cooked ground pork.
  • 1 cup bean sprouts.
  • 1/4 cup cooked mung beans (optional).
  • Oil for frying.
  • Lettuce leaves, fresh herbs, and dipping sauce (e.g., Nuoc Cham) for serving.

Instructions for Bánh Xèo:

  • Mix rice flour, coconut milk, water, turmeric powder, and salt in a large mixing basin until a smooth batter forms. Set aside for 15 minutes.
  • A nonstick or cast-iron pan should be heated to medium. Oil the pan by adding a small amount.
  • Pour a small amount of batter into the pan and swirl to form a thin layer. Quickly sprinkle the batter with a few segments of onion, scallions, shrimp, and pork belly or ground pork.
  • Cook for two to three minutes, or until the edges of the crepe become golden and the shrimp and pork are thoroughly cooked. On one side of the crepe, place a handful of bean sprouts and a sprinkling of mung beans (if using).
  • Fold the crepe in half with care, covering the bean sprouts and mung beans. To seal the margins with a spatula, apply gentle pressure.
  • Place the Bánh Xèo on a plate after removing it from the pan. Repeat with the remaining batter and filling components, adding additional oil if necessary.
  • With fresh herbs and dipping sauce on the side, serve the Bánh Xèo warm, wrapped in lettuce leaves.

Related: The Best American Traditional Foods to Try Right Now

Conclusion

These are only a handful of the numerous varieties of fried rice cakes that are popular in many different parts of the world. Each one is distinctive in terms of the flavors it offers and the way it is prepared, but they all have the quality of being scrumptious and fulfilling.

You can choose to make any of these rice cakes at home as each will provide a unique flavor experience any day, anytime.

Check out this: Easy Homemade Mac N Cheese Recipe

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