PUTO (FILIPINO STEAMED RICE CAKES)
Steps:
- Preheat your steamer over medium heat on the stove.
- In a large mixing bowl, whisk the egg whites, water, and coconut milk until fully incorporated.
- Sift the rice flour and baking powder over the wet ingredients. Use the whisk to mix all the ingredients together.
- Pour the sugar into the batter and mix to combine.
- Scoop the puto mixture into mini muffin molds to about ¾ of the way up. Place the molds into the steamer and cover with a lid.
- Steam for 8 minutes and remove the lid to see if the puto is fluffy and firm. If you would like to add cheese, cut the cheese into small ½ inch slices and place on top of the puto. Cover with the lid and allow it to melt for about 30 seconds. Remove when the cheese has slightly melted.
- Remove the puto from the steamer and let sit in the molds for 30 seconds to cool before removing them from the molds. Serve immediately.
Nutrition Facts : Calories 44.9 kcal, Carbohydrate 8.6 g, Protein 0.5 g, Fat 1.1 g, SaturatedFat 0.9 g, Sodium 31.7 mg, Fiber 0.1 g, Sugar 4.7 g, ServingSize 1 serving
STIR-FRIED RICE CAKES (NIAN GAO)
Stir-fried rice cakes are known in Chinese as "chao niángāo" (炒年糕). Our version uses pork (but you can substitute chicken) and leafy greens.
Provided by Sarah
Categories Noodles and Pasta
Time 1h
Number Of Ingredients 22
Steps:
- Marinate the julienned pork with the water, light soy sauce, sesame oil, white pepper, vegetable oil, and cornstarch. Allow to sit for 20-30 minutes, while you prepare the rest of the ingredients.
- Rinse the rice cakes and drain. If using fresh or frozen rice cakes, you do not have to soak or thaw them. Only soak (according to package instructions) if using dried rice cakes.
- Thoroughly wash the baby bok choy (or napa cabbage). Drain, shaking off excess water. If using baby bok choy, separate into individual leaves. If using napa cabbage, cut the large leaves into smaller bite-sized pieces. Also prepare the garlic and scallions.
- If using mushrooms, slice them thinly. If using dried shiitake mushrooms, save the soaking liquid.
- Place your wok over high heat until it begins to smoke lightly. Add the vegetable oil to coat the wok, and add the pork and garlic. Cook until the pork turns opaque. If using mushrooms, add them now and stir-fry for 1 minute.
- Stir in the scallions, bok choy/cabbage, and Shaoxing wine. Stir-fry for 30 seconds, and move everything to the center of the wok to create an even "bed" of vegetables and meat. Distribute the rice cakes on top (this prevents them from sticking to the wok).
- Add water (or mushroom soaking water for extra flavor). Depending on how hot your stove gets, you can add 1/2 cup to 3/4 cup. Cover, and cook for 2 minutes to steam the rice cakes and cook the vegetables.
- Remove the cover, and add the sesame oil, dark soy sauce, light soy sauce, oyster sauce, white pepper, and sugar. Stir-fry everything together for 1 minute over medium heat. Taste, and season with additional salt if necessary. Continue stir-frying until the rice cakes are coated in sauce, cooked through but still chewy. Plate and serve!
Nutrition Facts : Calories 484 kcal, Carbohydrate 64 g, Protein 21 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 36 mg, Sodium 884 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
RICE CAKES
Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.
Provided by Kim Severson
Categories side dish
Time 20m
Yield 4 to 6 cakes
Number Of Ingredients 9
Steps:
- In a large bowl, gently mix everything except the butter. Over medium-high heat, heat the butter in a large frying pan until it is foaming. (A nonstick pan is good for this purpose but cast iron can work well, too.)
- Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 6 grams, Carbohydrate 80 grams, Fat 18 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 10 grams, Sodium 461 milligrams, Sugar 1 gram, TransFat 1 gram
SPICY KOREAN RICE CAKES (TTEOKBOKKI)
This popular street-food dish, called tteokbokki, is a garlicky, richly spiced dish of rice cakes bathed in red chile paste. Tteokbokki (pronounced duck-bo-key) got its own festival, spinning off from the larger annual Seoul festival of rice cakes, or tteok.
Provided by Julia Moskin
Categories dinner, quick, one pot, main course
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Soak tteok in cold water to cover while preparing the other ingredients, about 10 minutes. Drain on paper towels.
- Combine beef with soy sauce, 1 teaspoon sesame oil and garlic.
- Heat a wok or skillet over high heat until very hot. Add beef mixture and stir-fry just until lightly browned, 1 minute. Add onion, scallions, and cabbage, if using, and stir-fry until crisp-tender, 2 to 3 minutes.
- Add gochujang and mix. Add about 1/3 cup water, remaining teaspoon sesame oil, sugar and tteok. Mix and let simmer until sauce is thick and tteok is soft, adding water a little at a time as needed. Adjust seasonings with sugar and gochujang.
- Mix in scallions and serve hot, sprinkled with sesame seeds.
More about "rice cake box recipe by tasty food"
TTEOKBOKKI (SPICY RICE CAKES) - MY KOREAN …
From mykoreankitchen.com
HOW TO MAKE RICE CAKES: 12 STEPS (WITH PICTURES)
From wikihow.com
HOT AND SPICY RICE CAKE (TTEOKBOKKI) RECIPE BY …
From maangchi.com
TASTY RICE CAKES - HEALTHY FOOD GUIDE
From healthyfood.com
GARAETTEOK - RICE CAKE RECIPE - MY KOREAN KITCHEN
From mykoreankitchen.com
35 EASY RICE RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
GRILLED RICE CAKES WITH FURIKAKE RECIPE | KITCHN
From thekitchn.com
HOMEMADE TIKOY (NIáN GāO) - KAWALING PINOY
From kawalingpinoy.com
BEST TTEOKBOKKI RECIPE - HOW TO MAKE SPICY KOREAN RICE CAKES
From delish.com
20 RICE CAKE RECIPE IDEAS FOR QUICK SNACKS – INSTACART
From instacart.com
PISTACHIO PINEAPPLE CAKE – GRANDMA'S RECIPE
From tastyrecipesfood.com
HOMEMADE RICE CAKES RECIPE - LIVING SWEET MOMENTS
From livingsweetmoments.com
65 BEST RICE RECIPES FOR DINNER - TASTE OF HOME
From tasteofhome.com
23 EASY RICE COOKER CAKE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CRISPY CHOCOLATE RICE CAKE BARS - EATING BIRD FOOD
From eatingbirdfood.com
10 EASY-TO-MAKE RICE CAKE RECIPES - INSANELY TASTY | RECIPES8
From recipes8.com
RICE CAKE TRUFFLES ARE THE NEW AFTERNOON SNACK YOU'LL WANT TO …
From thekitchn.com
35 BOX CAKE MIX RECIPES THAT TASTE HOMEMADE - SOUTHERN LIVING
From southernliving.com
QUICK AND EASY RECIPE | BREAD AND POTATO RECIPE - YOUTUBE
From youtube.com
EASY TTEOKBOKKI (SPICY KOREAN RICE CAKES) | COOKERRU
From cookerru.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love