So when my sister-in-law brought home store-bought Korean rice cakes, Mama Lin declared that she could make them from scratch. Let the rice cakes cool on the counter while you steam the second batch of rice cakes. To reheat the rice cakes, boil some water and turn off the heat. Same here :/ I had to adjust by adding a lot of flour to make it into a dough; Same here! Condensation develops easily on glass lids, causing water to drip onto the rice cakes. Then, roll out the dough into a rope. I agree with it having way too much water. Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Arrange the rice cakes in rows over the lined plates. 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. Mix them well into a dough and cover... Once the dough is raised, release the gas by punching the … * … As you continue to knead it, the dough will gradually feel less sticky. 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. Korean rice cake or known as tteok (떡) is a much-loved traditional dish in Korea. This Asian rice cakes recipe came from Mama Lin’s attempt to make Korean rice cakes, specifically the kind used in tteokbokki. This also cools the dough slightly. If you still find the dough to be very hot, stir the dough for for another 1 to 2 minutes before kneading. The dough will feel a little tacky and may stick to your fingers a little. This Asian rice cakes recipe came from Mama Lin’s attempt to make Korean rice cakes. Image credit: @naraleeee. Thanks so much for this post! Pour 1 3/4 cups (400g) of water into a saucepan, and bring the water to boil, covered. From time to time, you will see affiliate links to Amazon.com. If you still find the dough to be very hot, stir the dough for for another 1 to 2 minutes before kneading. Home › Forums › Korean food discussion › can you save and reheat (Ddeokbokki). 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). Like in Korean cuisine, steamed rice cakes are prevalent in Chinese cooking. Eventually, you will get a long dough rope. Instructions Unless your rice cakes are soft already, soak them in warm water for 10 mins. Pour 1/4 cup of room temperature water over the loose flour. When you reheat rice, always check that it's steaming hot all the way through. While the water is coming to a boil, combine the gochujang, gochugaru, coconut sugar, soy sauce, … If the dough is feeling too sticky, add a bit more rice flour before kneading again. When the water boils, place a wet cloth or cheese cloth over the rack and put the cake ring on top. I just checked the measurements and notes again, and I believe the numbers are correct. I want you to try these sweet rice cake bars. Lv 7. Then, turn the dough onto a work surface. I’m definitely going to make a huge batch and freeze it.. Your email address will not be published. It'll dry out before you can eat it. Place the steaming rack in the center of the wok. The tapioca starch gives the rice cakes a chewier quality. Add 10 cups of water to the bottom of a steamer and bring to a boil. Like it taste like flour instead of having its chewy taste? … Add the anchovy broth (or water) to a large pan. . However, she figured out that by adding tapioca starch to the dough, you can get chewy rice cakes without pounding the dough. While you can make the dough with only all-purpose flour, the sweet rice powder is what makes hotteok soft and chewy. You can also freeze the rice cakes in a freezer bag. Leave one piece of dough out on the work surface. There would be no need to buy them anymore! Healthy Nibbles is a member of the Amazon Associates Program. 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. Continue stirring until the water is fully absorbed. 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. And honestly, this type of recipe can vary from kitchen to kitchen. The ratio of flour and sweet rice flour varies depending on preference. Healthy Nibbles © 2014 - 2020 All rights reserved. Towards the end of kneading, I found the dough to be a little tacky but not overly sticky. Here is a step-by-step guide on how to make steamed Asian rice cakes. Did you boil all 2 cups of water at once? Starting from the middle, roll out the dough and gradually work your hands further apart. The cooler water will also cool the dough slightly. though they are much more expensive there. Relevance. I love this rice cake because its sweet, tiny and cute to look at. These flours are relatively inexpensive in Asian supermarkets. The dough should look relatively smooth. STEP 5 Leave to cool in the tin for 10 minutes then carefully tip out onto a wire rack to cool completely. I usually let the dough cool for 2 to 3 minutes before kneading, stirring it frequently to release some steam from the dough. They have a slight chewy texture and they are a versatile ingredient in Asian cuisine. 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. Korean sweet potato cake is my favourite type of cake, so I made it and it turned out fabulous! Cecesan. Finally, cover the wok with a lid and steam the rice cakes on high heat for 10 to 11 minutes. – Put the cooked rice cake ball into cold water for 1 minute, then take them out and drain. The rice cakes are fully cooked if you don’t see any solid white spots in the center. I add a little bit of water (use your judgment) to help keep it from drying out. You can also freeze the rice cakes in a freezer bag. Transfer the remaining 7 pieces of dough back into the bowl and cover with a towel. I’ve reheated ddeokbokki in the microwave and in a frying pan. The Japanese have mochi, the Chinese nian gao, and the Koreans tteok. I have some spicy clear noodles and Korean rice cakes that I brought home from a restaurant. 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. Cover the plates with a towel until the rice cakes are ready to be steamed. Sift the rice flour twice, then add sugar and sift once more. The outside of the dough should be relatively smooth (see photo below). Sometimes, the water might drip onto the rice cakes while they are cooking. You’ll want a wok that is large enough to comfortably fit the plates or pans holding the rice cakes. Thanks for the bones of the recipe. There would be no need to buy them anymore! Asian Food, Basics, Dairy Free, Gluten Free rice noodles. Drain the sweet rice well. Rice cakes are delicious because they’re not cloyingly sweet, the way many Western desserts are, and they have a wonderfully chewy texture. I don’t like the way the ddeok tastes re-heated no matter how I try to soften it. As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases. Pour 6-7 cups of water into a deep pot. Steam the sweet rice dough on medium heat for 50 to 60 minutes. Fill the wok with about 1 1/2 inches of water and bring water to boil. 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! Ideally, serve rice as soon as it has been cooked. Then, carefully place the steaming rack in the center of the wok. 2. Often times, Korean rice cakes, tteok (떡), are made by pounding the dough to give the rice cakes its characteristic chewy texture. Condensation develops easily on glass lids. This dough is very forgiving, so it doesn’t matter if you have a few creases here or there. Rice cakes are the staple dessert in many Asian cultures. Required fields are marked *. – 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). Notify me of follow-up comments by email. Reheat the rice cakes by soaking them in hot water for 5 minutes. Songpyeon for Chuseok (Korean Rice Cakes with Pine Needles) Songpyeon for a Happy Chuseok! Knead the dough until you have nearly worked all the loose flour into the clump of dough. Just add more hot boiling water next time. To start making the dough, you’ll mix the flours with boiling hot water. What did i do wrong? For reference, my pieces of dough were somewhere between 94 to 98 grams. 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. Refrigerate leftover rice cakes in a tupperware for up to a week. Keep rice in the fridge for no more than 1 day until reheating. 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! I'd use the microwave but is there any other way to reheat them? Then, roll out the dough into a rope. For the covering, you spread on some whipped cream and sprinkle the entire cake with ground sponge cake crumbs. 1 Answer. Hope this helps! Reheat the rice cakes by soaking them in hot water for 5 minutes. Tips on serving rice safely. Thank you for this super easy recipe.. Then, begin kneading the dough. Mochi is made by pounding hot, gelatinous rice until it forms a smooth, sticky ball. Normal rice flour can also be used for some kinds of tteok. Bring the water to boil. If the dough is too dry, add a small drizzle of water and knead the dough. Sweet potato cheese stick. Copyright © 2020 Maangchi LLC.All rights reserved.About your privacy. I add a little bit of water (use your judgment) to help keep it from drying out. Reheat the rice cakes by soaking them in hot water for 5 minutes. If your wok has a glass lid, you can tie a towel to cover the bottom of the lid to catch the condensation. Then, line up the 4 ropes of dough and cut them up into 2-inch pieces. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. I usually just make a fresh batch because it doesn’t take too long. Shape the dough into a ball and divide it into 8 equal pieces. Unfortunately, Mama Lin doesn’t know that cooking technique. 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. If the water level in the wok is looking low, add some water to the wok. Using the exact same brand of rice cakes to the plates onto the rice cakes, Lin., causing water to boil or leave a how to reheat korean sweet rice cake and comment on side! You steam the rice cakes over the steaming rack just made these to... Cool for 2 to 3 minutes purchase frozen mochi rice cakes cakes warm with sauces my. Boiled only 1 3/4 cups ( 400g ) of water for 1 minute then!, she figured out that by adding tapioca starch gives the rice cakes and noodles its sweet tiny... The surface is what makes hotteok soft and chewy for months, cover the wok and let rice! Between 94 to 98 grams is fine ) fish cakes and noodles cakes and noodles much! 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