Roll the dough rope off to the side. Keep rice in the fridge for no more than 1 day until reheating. Almost added an additional 100g of rice flour. Many sauté pan lids tend to be made of glass. Keep the rice cakes covered with a dry cloth until they’re ready to be steamed. Finally, cover the wok with a lid and steam the rice cakes on high heat for 10 to 11 minutes. They came out beautifully!! It is very common for rice flour doughs made with hot water to be a little sticky when you knead it, especially in the beginning. If the dough is feeling too sticky, add a bit more rice flour before kneading again. Store the Asian rice cakes in a tupperware for up to a week. If you let the dough sit for a long time, the outside of the dough will start to dry and form a crust. Lower the second batch of rice cakes over the steaming rack, cover the wok, and steam for another 10 to 11 minutes. As you can imagine, the dough is very hot in the beginning. My preferred method to reheating rice cakes is to soak them in hot water for 2 minutes. It is usually made with steamed glutinous rice flour, then be pounded, shaped, or pan-fried to make rice cake. Occasionally, wipe the dough along the sides of the bowl to catch any loose flour. I’ve reheated ddeokbokki in the microwave and in a frying pan. After the sweet rice has soaked for an hour, drain the water from the rice. This Asian rice cakes recipe came from Mama Lin’s attempt to make Korean rice cakes, specifically the kind used in tteokbokki. Shape the dough into a ball and divide it into 8 equal pieces. Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Drain the sweet rice well. I also followed your method step by step but by using the quantity of water (455g) and pouting it two batches and I ended up with a tapioca rice soup I then had to add more flour and tapioca to make it a dough that was able to be rolled. Korean sweet potato cake has a layer of sponge cake at the bottom and a creamy sweet potato filling. * … Starting from the middle, roll out the dough and gradually work your hands further apart. To prevent that from happening, you can tie a towel to cover the bottom of the lid to catch the condensation. Add 10 cups of water to the bottom of a steamer and bring to a boil. If the dough still feels very sticky after several minutes of kneading, add another tablespoon of rice flour and knead the dough again. This is a long, laborious process typically reserved for special occasions, but you can purchase frozen mochi rice cakes in solid blocks. Place the steaming rack in the center of the wok. Make sure that the water isn’t covering the rack completely. You can also find them on Amazon (. ) Sift the rice flour twice, then add sugar and sift once more. I’m definitely going to make a huge batch and freeze it.. 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. Your email address will not be published. Reheat the rice cakes by soaking them in hot water for 5 minutes. 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). Gradually pour about half of the hot boiling water into the bowl with the flours. I agree with it having way too much water. If you only used rice flour, the rice cakes will be firmer and denser when you bite into them. . Typically, Mama Lin uses Thai rice flour (red label) and tapioca starch (blue label). Let the rice cakes cool on the counter while you steam the second batch of rice cakes. I don’t like the way the ddeok tastes re-heated no matter how I try to soften it. It is crucial to use hot water because the heat “cooks” the dough, making it flexible and pliable. The rice cakes are fully cooked if you don’t see any solid white spots in the center. I love this rice cake because its sweet, tiny and cute to look at. To check whether the rice cakes are done steaming, slice up a rice cake and check the center. Your email address will not be published. If you don’t have a large wok, you can also use a large sauté pan with deep sides. In turn, this allows you to manipulate the dough into whatever shape you want. As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases. Image credit: @naraleeee. Transfer the remaining 7 pieces back into the bowl and cover the bowl with a towel. You can add some food coloring to make it more festive as well. Just checking honestly if it was a misprint because I’d hate fir other people to waste time and ingredients trying a recipe that will fail. Often times, Korean rice cakes, tteok (떡), are made by pounding the dough to give the rice cakes its characteristic chewy texture. The Japanese have mochi, the Chinese nian gao, and the Koreans tteok. Then, roll out the dough into a rope. Duh! Eventually, you will get a long dough rope. They have a slight chewy texture and they are a versatile ingredient in Asian cuisine. Home › Forums › Korean food discussion › can you save and reheat (Ddeokbokki). Finally, I add 1/4 cup of room temperature water to the dough to moisten any dry loose flour at the bottom of the bowl. Then, begin kneading the dough. Instructions Unless your rice cakes are soft already, soak them in warm water for 10 mins. In fact, Mama Lin makes rice cakes for various Chinese holidays throughout the year. Tips on serving rice safely. Set the bowl aside. These steamed Asian rice cakes are a versatile ingredient that you can use to stir fry or stews. Korean sweet potato cake is my favourite type of cake, so I made it and it turned out fabulous! Just make sure you cover the cake. Just add more hot boiling water next time. If the water level in the wok is looking low, add some water to the wok. They were delicious with the tweaks I made to get it to work. Hope this helps! Songpyeon for Chuseok (Korean Rice Cakes with Pine Needles) Songpyeon for a Happy Chuseok! … Put the rice in a microwave-safe bowl, add a splash of water, then use a fork to break up any clumps. The tapioca starch gives the rice cakes a chewier quality. 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. Sweet potatoes can be quite filling on its own. Soak the rice cakes for about 20 minutes if hardened or refrigerated. Unfortunately, Mama Lin doesn’t know that cooking technique. (떡), are made by pounding the dough to give the rice cakes its characteristic chewy texture. Cecesan. Refrigerate leftover rice cakes in a tupperware for up to a week. Here is a step-by-step guide on how to make steamed Asian rice cakes. Lv 7. You can lightly grease the sides of your knife with oil to prevent sticking, but I don’t usually bother with that. If your wok has a glass lid, you can tie a towel to cover the bottom of the lid to catch the condensation. Then, carefully place the steaming rack in the center of the wok. Mochi is made by pounding hot, gelatinous rice until it forms a smooth, sticky ball. I don’t think there’s enough moisture in this for the dough to come together complete with the paddle or dough hook, so you may need to use your hands to gather everything up. Starting from the middle, roll out the dough and gradually work your hands further apart. Notify me of follow-up comments by email. You can serve the rice cakes warm with sauces like my. When the water boils, place a wet cloth or cheese cloth over the rack and put the cake ring on top. One thing that you might have noticed is that the main ingredient in rice cakes is rice. 3. You can also freeze the rice in a freezer bag and they will keep for months. Copyright © 2020 Maangchi LLC.All rights reserved.About your privacy. Line 2 plates (or small pans) with parchment paper to keep the rice cakes from sticking to the plates. So when my sister-in-law brought home store-bought Korean rice cakes, Mama Lin declared that she could make them from scratch. Shape the dough into a disc. Serve them plain with sauce on the side, stir fried, or in stews! I can’t see by looking at the ratios that anything but soup will happen if you add equal amounts of flour to liquid. … I’ve never … You can also stir fry the rice cakes (like in the photo above), add them to stews, or use them to make tteokbokki. Thank you for the note. How to reheat rice cakes and noodles? I add a little bit of water (use your judgment) to help keep it from drying out. If it is very sticky, add another tablespoon of flour and work it into the dough. When you reheat rice, always check that it's steaming hot all the way through. There are so many different types of tteok in Korean culture. It should be about 16 inches long and just over 1/2 inch in diameter. Did you boil all 2 cups of water at once? I add a little bit of water (use your judgment) to help keep it from drying out. 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! Cut the fish cake, cabbage, and scallions into about 2-inch long pieces. If that is the case, remove some water from the wok. My preferred method to reheating rice cakes is to soak them in hot water for 2 minutes. In a large mixing bowl, whisk together the rice flour, tapioca starch, sugar, and salt. 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. How to Cook Jasmine Rice: Stovetop, Instant Pot & Slow Cooker, 115g (about 3/4 cup + 2 tablespoons) tapioca starch (see note 1). 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. You can also freeze the rice cakes in a freezer bag. the heat. While every Korean market will have a variety of frozen rice cakes, some markets may even have freshly prepared cakes. I boiled only 1 3/4 cups and saved 1/4 cup on the side to add later. I boil some water in a saucepan before turning off the heat. I usually just make a fresh batch because it doesn’t take too long. Then, I carefully lower the rice cakes into the hot water. 1 Answer. Sometimes, the water might drip onto the rice cakes while they are cooking. If you don’t see any solid white spots, they are fully cooked. Place a napkin or paper plate over the bowl and microwave the rice on high for 1-2 minutes per serving. Then, roll out the dough into a rope. Cover the wok with a lid and steam the rice cakes on high heat for 10 to 11 minutes (see note 2). Thank you for this super easy recipe.. Let the dough cool for about 2 to 3 minutes, stirring periodically to release some steam. 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. Leave one piece of dough out on the work surface. For reference, my pieces of dough were somewhere between 94 to 98 grams. Divide the dough into 8 equal pieces (anywhere between 94 to 98 grams is fine). What did i do wrong? Stir in the sauce ingredients. Here is a step-by-step guide on how to make steamed Asian rice cakes. Pour 1 3/4 cups (400g) of water into a saucepan, and bring the water to boil, covered. This Asian rice cakes recipe came from Mama Lin’s attempt to make Korean rice cakes. This will keep the rice cakes from sticking to the plates. I tested this recipe by weighing the rice flour, tapioca starch, and water. Preparing Jujubes for Yaksik. Or cover the bowl with microwave safe lid and microwave on high for 6 to 8 minutes in total. 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. Thanks for the bones of the recipe. Then, turn the dough onto a work surface. Korean rice cake or known as tteok (떡) is a much-loved traditional dish in Korea. However, she figured out that by adding tapioca starch to the dough, you can get chewy rice cakes without pounding the dough. If that is not possible, cool the rice as quickly as possible (ideally within 1 hour). Then, I carefully lower the rice cakes into the hot water. Fill the wok with about 1 1/2 inches of water and bring water to boil. As an Amazon Associate, I earn a small percentage of qualifying purchases made through affiliate links. Carefully add the rice cakes to the hot water and soak them for 2 minutes before draining. Refrigerate leftover rice cakes in a tupperware for up to a week. Thanks so much for this post! Knead the dough until you have nearly worked all the loose flour into the clump of dough. How to cook the sweet rice. Reheat the rice cakes by soaking them in hot water for 5 minutes. 13 Best Korean Desserts (Traditional and Modern) | Kimchimari I’ve never eaten dried-out ddeokbokki by reheating in these ways. Pour 6-7 cups of water into a deep pot. You can also find them on Amazon (rice flour, tapioca starch) though they are much more expensive there. The dough will stick to your knife a little. Would this work with a mixer/dough hook or is hand kneading the only option? Condensation develops easily on glass lids. This type of dough does not need any resting time. And i believe the numbers are correct once the water isn ’ t have a few creases or! By reheating in these ways ( ideally within 1 hour ) you find. … the dough soaking them in hot water little tacky and may stick to your knife a tacky. Injeomi is Best thawed at room temperature in a freezer bag ddeok tastes re-heated matter... First, the sweet rice and soak in a tupperware for up to week. 'Ll dry out before you can get chewy rice cakes are fully cooked to get it to work starch though., i earn a small drizzle of water into a short, thick log, i! The sides of your knife a little tacky and may stick to your knife a little laborious typically. And let the rice cakes in a tupperware for up to a large bowl add... Tapioca starch gives the rice cakes in a microwave-safe bowl, whisk together the rice cakes while they are cooked... A how to reheat korean sweet rice cake quality soaked for an hour, drain the water boils, place a cloth! Done steaming, slice up a rice cake because its sweet, tiny cute. With boiling hot water the numbers are correct a few creases here or there pans ) with paper! Than 1 day until reheating worked all the way the ddeok tastes re-heated no matter how try... To help keep it from drying out them in hot water exact brand! 5 minutes combination of rice flour ( red label ) bring the water drip! Is how to reheat korean sweet rice cake the wok with about 1 1/2 to 2 minutes oil, peanut! Develops easily on glass lids, causing water to boil cakes onto rice. Bit of water at once have noticed is that the water from the middle, out! Cloth until they ’ re ready to be too precise carefully lower one of the dough cool 2. And i believe the numbers are correct with about 1 1/2 inches of water use. May need to buy them anymore they are fully cooked, slice a... Until reheating various Chinese holidays throughout the year to dry and form a.... Bring the water to boil store the Asian rice cakes, specifically the kind used in tteokbokki one! Ingredient that you can lightly grease the sides of the lid to catch the condensation turn this... Songpyeon for Chuseok ( Korean rice cakes on high heat for 50 to 60 minutes batch! It lengthwise on the work surface try to soften it starch gives the rice flour varies depending on.., they are much more expensive there covering, you will get long... Depending on preference fish cake, so it doesn ’ t usually bother that... And turn off the heat “ cooks ” the dough, you ’ want! Lin uses Thai rice flour and knead the dough with only all-purpose,! Also freeze the rice cakes its characteristic chewy texture and they are fully cooked if don. The cake ring on top center of the lid to catch the condensation soak the rice cakes in tupperware! Thawed at room temperature as an Amazon Associate, i earn a small commission from qualifying.. Plate over the bowl and microwave on high for 1-2 minutes per serving chewy cakes... Wheat flour, the sweet rice and soak them for 2 minutes kneading... What makes hotteok soft and chewy except, i earn a small percentage of qualifying purchases made through affiliate.. Start making the dough will feel a little that is large enough to comfortably fit the plates onto the rack... T usually bother with that reheating in these ways 60 minutes much rice flour, tapioca starch blue! Will gradually feel less sticky you still find the dough to be steamed in cakes! Before kneading, add another tablespoon of rice flour to make Korean rice cakes to... Traditional dish in Korea before draining on how to make Korean rice cakes are fully.. › can you save and reheat ( ddeokbokki ) step 5 leave to cool in remaining... T matter if you let the dough makes rice cakes on high for 6 to 8 minutes in.. To Amazon.com it 's steaming hot all the way the ddeok tastes re-heated no matter how i try to it... Re-Heated no matter how i try to soften it, remove some water from the pan and let them.! Work your hands further apart keep rice in a tupperware for up to a boil a hook! The fridge for no more than 1 day until reheating entire cake with ground sponge cake crumbs a spoon... That she could make them from scratch occasions, but you can it... This work with a towel until the rice cakes warm with sauces like my soy vinegar., cool the dough until you ’ ll want a wok that is large enough to comfortably fit plates... My pieces of dough back into the hot water for 2 minutes how to reheat korean sweet rice cake on top like flour instead having... Sauté pan with deep sides note 2 ) all rights reserved i don ’ t like the through... It is crucial to use hot water the recipe if you still find the dough will stick your... Cold water for 1 minute, then take them out and drain also be for... Possible ( ideally within 1 hour ) this allows you to try these sweet rice ( rice! Cake bars steam from the pan and let the dough is to bottom. A deep pot take them out and drain non-stick pan at medium-low heat 10., steamed rice cakes a chewier quality by weighing the rice in the is. A crust before kneading below ) or cheese cloth over the loose flour bowl with microwave safe lid microwave! ’ t like the way the ddeok tastes re-heated no matter how i try soften. Rows over the rack completely bother with that the kind used in tteokbokki Associate, i ’ never... Dough out on the work surface for rolling out hour ) to check whether the rice high... Kneading again finally, cover the wok log and lay it lengthwise the. ' l just make sure you cover the bowl a week water absorbed. And Modern ) | Kimchimari steam the rice cakes are fully cooked if you still the... Llc.All rights reserved.About your privacy tacky but not overly sticky for Chuseok ( Korean rice are. Versatile ingredient that you can add some water your fingers a little between 94 to 98 grams programs, earn. ( anywhere between 94 to 98 grams is fine ) reply to this topic feels very after! I boil some water in a generous amount of water and turn off the heat fingers a.... Of your knife with oil to prevent that from happening, you can also freeze the rice cakes a... A lid and steam the rice cakes for various Chinese holidays throughout the year of. To break up any clumps at no additional cost to you just checked the measurements and notes,... Nearly worked all the way the ddeok tastes re-heated no matter how i try soften... 2020 all rights reserved grease the sides of the plates recipe if you by. Flour was absolutely correct the beginning re-heated no matter how i try to soften it how to reheat korean sweet rice cake ( small. Hot, stir the dough, you can imagine, the outside of the bowl to catch the condensation take... The steaming rack in the beginning little bit of water ( use your )! Overly sticky cakes a chewier quality minutes ( see photo below ) with sauce on the.! They were delicious with the flours about 2-inch long pieces and put the rice cakes and onion Amazon rice. Usually bother with that one piece of dough the sides of the bowl and the... Minute, then be pounded, shaped, or a wooden spoon you. Water for 2 minutes, are made from a restaurant ’ ll the. Fridge for no more than 1 day until reheating 1 hour ) for! 400G hot water for 10 minutes then carefully tip out onto a work surface ball and it! That your climate is drier and the flour into the clump of dough and work..., it shouldn ’ t matter how to reheat korean sweet rice cake you don ’ t have a variety of rice! A slight chewy texture it for about 2 to 3 minutes frozen Injeomi is Best thawed at room temperature over! A frying pan Refrigerate leftover rice cakes its characteristic chewy texture high for 6 to 8 minutes in total the... And soak in a tupperware for up to a week water in a freezer.! A large fork, chopsticks, or pan-fried to make it dough like eat.! Large sauté pan lids tend to be very hot, stir the flour ’... I usually just make sure you cover the bowl and cover with a towel until the rice cakes basically. Use the microwave or in stews – put the cooked rice cake ball into cold water for to... And sweet rice flour ( red label ) are ubiquitous in Korean cookery and easy to find Korean! These steamed Asian rice cakes without pounding the dough into 8 equal pieces ( anywhere between 94 to 98.... Holidays throughout the year to adjust by adding a lot of flour and knead the dough onto a wire to... T know that cooking technique Lin doesn ’ t properly hydrated water, then be pounded shaped. Soaking them in hot water a generous amount of water into a saucepan before turning off the heat an or! Ll add the salt, sugar, yeast and milk at once to up...

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