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Rice Cake

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A versatile rice cake made from rice or rice flour, offering a soft and chewy texture that can be enjoyed sweet or savory. This simple dish can be steamed and optionally pan-fried for a crispy finish.

Ingredients

  • 2 cups rice flour (or soaked and ground rice)
  • 1 1/2 cups water
  • 1/2 tsp salt
  • 1/4 cup sugar (for sweet version)
  • 1/2 cup coconut milk (for sweet version)
  • 1/2 tsp vanilla extract (optional, for sweet version)
  • 2 tbsp green onions, chopped (for savory version)
  • 2 cloves garlic, minced (for savory version)
  • 1 tbsp soy sauce or seasoning of choice (for savory version)
  • 1 tbsp oil (for greasing and frying)

Instructions

  1. If using whole rice, soak for several hours and blend with water into a smooth batter. Alternatively, mix rice flour with water to form a thick batter.
  2. For a sweet version, stir in sugar, coconut milk, and vanilla extract.
  3. For a savory version, mix in green onions, garlic, and seasoning.
  4. Lightly grease a pan or mold with oil.
  5. Pour batter into the pan and spread evenly.
  6. Steam for 20–30 minutes until firm and cooked through.
  7. Allow to cool slightly, then slice into pieces.
  8. Optional: Pan-fry slices in oil until golden and crispy on both sides.

Notes

  • Add grated coconut or pandan flavor for extra aroma in the sweet version.
  • Use brown rice flour for a nuttier taste.
  • Incorporate cheese or spices for a savory twist.
  • Serve with honey, syrup, or fruit for sweetness.
  • Store in the refrigerator for up to 3 days or freeze for up to 1 month.
  • Reheat by steaming, microwaving, or pan-frying to restore texture.

Nutrition

Find it online: https://thefamilycooking.com/rice-cake/