Toasted Rice Cakes Food

TOASTED RICE

Steps:

• Melt 4 tablespoons butter in a pot over medium-high heat. Stir in 2 cups converted long-grain rice, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until the rice is golden, about 5 minutes. Add 2 cups each chicken broth and water; bring to a simmer, then cover and cook over low heat, 15 minutes. Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.

TOASTED RICE CAKES

Steps:

• Place the rice in a large bowl filled with water. Stir well, then drain. Repeat 2 more times, then let the rice drain in a strainer, 30 to 60 minutes.
• Place the rice in a covered pot with 2 cups water. Bring to a boil over high heat. Boil 2 minutes. Reduce heat to medium and continue to cook until the rice quietly crackles, about 5 minutes.
• Remove from heat and let steam, covered, for 15 minutes. Remove the cover, place a towel over the pot and put cover on top of it and let steam 15 minutes.
• To shape the cakes, pack a cylindrical half-cup measure to the top with the rice. Then remove the mounded rice by running a knife around the inside of the cylinder. Repeat with the remaining rice to make 8 cakes.
• Place the sesame seeds on a plate. Press both sides of each cake into the seeds. Coat a large pan with canola oil over medium heat and fry the cakes, drizzling a teaspoon of sesame oil over each cake.
• Reduce heat to medium low and fry the cakes for 20 minutes. Turn, add a little more canola oil to the pan and fry 20 minutes more. Drizzle each cake with a teaspoon of lemon juice before serving.

SINASIR (FERMENTED RICE SKILLET CAKES)

Steps:

• Place rice in a medium bowl and cover with 2 inches of water. Cover the bowl with a dish towel and let soak for 1 to 4 hours. The rice grains should plump and break easily after soaking. Using a mesh strainer, completely drain the soaking liquid and move the grains to a blender. Add in 1½ cups water, and process the soaked rice on high speed until it's a smooth batter. (Makes 2 cups fermented rice paste.) Move the batter to a clean large bowl, cover with a dish towel, and allow to ferment at room temperature for 24 hours. If you want it rather sour, allow it to ferment for up to 24 hours at room temperature, then cover and transfer to the refrigerator to ferment slowly for up to 1 week.
• Using a whisk or a spatula to combine, add salt to the bowl of fermented brown rice paste. In a small bowl, stir together the sugar and yeast, and add ¼ cup warm water. Set aside till foamy, about 3 to 5 minutes. Once foamy, mix the yeast mixture into the rice batter, and stir well to combine.
• Cover and allow to rise until doubled in volume and foamy, about 1 hour. (You can also leave the batter to ferment and develop more flavor by letting it rise slowly in the refrigerator over a 12-hour period.)
• Gently stir the batter, making sure to get any paste that's settled at the bottom of the bowl. Allow to sit uncovered for another 10 minutes at room temperature before frying.
• To fry, warm up a small (8-inch) well-seasoned or nonstick skillet over medium heat. Add a teaspoon of oil. Ladle in ⅓ cup batter and tilt the pan to spread to the edges of the pan. Cover the pan with a lid or strip of foil. Cook until the surface of the cake is translucent and dotted with holes, 1½ minutes. Remove the lid and continue cooking until the edges pull away from the pan and the contact surface is a crisp golden brown, 1½ minutes. Transfer to a cooling rack and fold the sinasir into a half-moon shape.
• Repeat Step 5 with the remaining batter, adding ½ teaspoon oil with every new cake and lowering the heat to medium-low as necessary. These can be served savory alongside beef suya, or sweet by drizzling lightly with honey.