Steam Rice Flour Cake: Cooking Frozen Delights

Rice cakes are a versatile ingredient in Asian cuisine, and can be served plain with sauce, stir-fried, or in stews. They are commonly found in Korean and Chinese dishes.

To cook frozen rice cakes, start by thawing them. You can do this by leaving them in the refrigerator overnight or placing them in a bowl of cold water for about 20 minutes. This will make them easier to cook and prevent them from sticking together.

Next, bring a pot of water to a rolling boil. The amount of water will depend on the quantity of rice cakes you’re cooking, but make sure there is enough to fully submerge them. You can add a pinch of salt to enhance the flavour.

Once the water is boiling, carefully add the thawed rice cakes and let them cook for a few minutes, stirring gently to prevent sticking. The rice cakes are ready when they become soft and chewy, with a slight elasticity.

Use a slotted spoon or a strainer to remove the cooked rice cakes from the pot and drain them. Rinse them under cold water to remove any excess starch and prevent them from sticking together.

Your cooked rice cakes are now ready to be added to your favourite dishes!

How to make the rice flour dough

To make the rice flour dough, you will need rice flour, tapioca starch, sugar, salt, and boiling water. The exact quantities will depend on how much dough you want to make, but a good rule of thumb is to use a 2:1 ratio of rice flour to tapioca starch. This combination will give your rice cakes a chewy texture.

Start by mixing the rice flour and tapioca starch together in a large bowl. You can also add a small amount of sugar and salt to the mixture at this stage to give the rice cakes a little flavor.

Now it's time to add the boiling water. This step is crucial as the heat from the water will "cook" the dough, making it flexible and pliable, allowing you to shape it as desired. Pour in about half the water and use a fork, chopsticks, or a wooden spoon to stir everything together. Once the water is absorbed, gradually mix in the remaining hot water. Continue stirring until all the water is fully absorbed.

If the dough looks very dry, you can add room temperature water, a tablespoon at a time, to moisten it. The dough will be very hot at this stage, so let it cool for 2-3 minutes, stirring occasionally to release some steam. If it's still too hot to handle, stir it for another minute or two, or wear disposable gloves to protect your hands.

Once the dough is cool enough, start kneading it. Keep kneading until you've incorporated almost all the flour into a clump. Then, turn the dough onto a work surface and continue kneading for about 2-3 minutes. The dough should feel a little tacky but not overly sticky. If it's very sticky, add a tablespoon or two of rice flour and work it in. The dough is ready when it looks relatively smooth.

Now it's time to shape the dough. Divide it into 8 equal pieces, and leave one piece on the work surface. Shape this piece into a short, thick log, and then place it lengthwise on the surface. Starting from the middle, use your hands to roll out the dough, gradually working your way outwards. Continue until you have a long dough rope, about 16 inches long and just over 1/2 inch in diameter. Repeat this process to roll out 3 more pieces of dough.

Line up the 4 ropes of dough and cut them into 2-inch pieces. Transfer these pieces to a large baking sheet and cover them with a towel while you work on the remaining dough. If any pieces have started to dry out and crust over, knead them again until they feel soft. Then, roll them into ropes.

And that's it! You've successfully made rice flour dough, which can now be used to make steamed rice cakes or other delicious dishes.

How to shape the dough into a cylinder

To shape the dough into a cylinder, follow these steps:

First, divide the dough into 5 equal pieces. This will make it easier to manage and ensure that each cylinder is of a similar size.

Next, rub about half a teaspoon of sesame oil onto your palms and gently rub it onto the rice cakes. This will prevent the dough from sticking to your hands and add a subtle flavour to the dish.

Now, it's time to shape the dough! Take one piece of dough at a time and roll it into a cylinder shape. Aim for a diameter of 1-1.5 cm (0.4-0.6 inches) for the cylinder. Cut off both ends of the cylinder to create a uniform shape.

Finally, cut the main part of the rice cake into 6 cm (4-inch) long pieces. You can use a ruler or measuring tape to ensure the pieces are of equal length.

By following these steps, you will end up with perfectly shaped cylinders of rice cake dough, ready to be used in your desired dish!

How to cook the rice cakes in a spicy gochujang-based sauce

To cook frozen rice flour cakes in a spicy gochujang-based sauce, you can follow this recipe for Tteokbokki (Spicy Korean Rice Cakes). Here is a step-by-step guide:

Ingredients:

• 1 tablespoon vegetable oil
• 1 small yellow onion, cut into 1/2-inch half-moons
• 3 green cabbage leaves, cut into 2-inch squares
• 2 cloves garlic, minced
• 1 pound (about 3 cups) garaetteok (cylindrical Korean rice cakes)
• 2 scallions, ends trimmed and cut into 2-inch pieces
• 3 tablespoons gochujang
• 1 tablespoon soy sauce, plus more to taste
• 2 teaspoons sugar, plus more to taste
• 1 teaspoon toasted sesame oil
• 1 teaspoon toasted sesame seeds

Optional:

• Hard-boiled eggs
• Fish cakes
• Cabbage
• Mandu (dumplings)
• Cheese
• Ramen noodles

Method:

Step 1: Heat vegetable oil in a large skillet over medium-high heat. Add the onions, cabbage, and garlic, and cook for about 3 minutes, stirring frequently, until the vegetables are translucent and slightly browned.

Step 2: Add the rice cakes, scallions, gochujang, soy sauce, and sugar to the skillet. Stir well to combine and dissolve the gochujang into the sauce.

Step 3: Bring the sauce to a boil, then reduce the heat to low and simmer for about 10 minutes. Occasionally nudge the rice cakes to submerge them in the sauce. The sauce will thicken, and the rice cakes will become glossy.

Step 4: Stir in the sesame oil and adjust the seasoning to taste with soy sauce or sugar. The sauce should be flavourful and slightly sweet to balance the spiciness.

Step 5: Transfer the Tteokbokki to a serving platter and sprinkle with sesame seeds. Serve with hard-boiled eggs on the side, if desired.

Tips:

• If using frozen rice cakes, add 2 minutes to the cook time.
• For a vegan version, substitute the anchovy broth with vegetable broth or water.
• To make it less spicy, reduce the amount of gochujang or gochugaru (Korean chili powder/flakes).
• For a milder dish, omit the gochugaru and reduce the amount of gochujang. Increase the soy sauce to compensate for the reduced saltiness.
• If you can't find garaetteok, use flat oval-shaped rice cakes. They are thinner and will cook faster, so reduce the cook time to 5 minutes.

How to add the rice cakes to a soup

To add rice cakes to a soup, you can follow these steps:

Firstly, prepare your rice cakes by soaking them in cold water for 15-20 minutes to soften them before draining the water. This step is important as it helps to ensure that the rice cakes do not become mushy when added to the soup.

Next, prepare your soup base. This can be done in a variety of ways, depending on your preference. You can use chicken stock, beef stock, or a combination of dried sea kelp and dried anchovy stock. If you want to add more flavour to your soup, you can also include ingredients such as garlic, onions, black pepper, and green onions. Bring your chosen ingredients to a boil and then add your rice cakes, cooking them until they are softened.

Once your rice cakes are cooked, it is important not to overcook them as they may become mushy. Simply serve your soup in a bowl and enjoy! You can also add various toppings such as shredded meat, sliced eggs, green onions, and Korean roasted dried seaweed to enhance the flavour and presentation of your dish.

Some recipes also include marinated meat in the soup. To do this, combine your choice of meat (lean pork or chicken) with Shaoxing wine, light soy sauce, sesame oil, white pepper, cornstarch, and water. Marinate this for 15 to 20 minutes while preparing your other ingredients. Then, stir-fry the meat until it is browned and set it aside before adding it to your soup later.

How to stir-fry the rice cakes

To stir-fry rice cakes, you'll need to first prepare your ingredients. For the meat and marinade, you can use pork shoulder or loin, or substitute with boneless skinless chicken thighs. You'll also need water, light soy sauce, sesame oil, white pepper, vegetable oil, and cornstarch.

For the rest of the dish, you'll need rice cakes, baby bok choy or napa cabbage, garlic, scallions, and dried shiitake mushrooms. You can also add oyster sauce, dark soy sauce, and sugar to taste.

Once you've gathered your ingredients, start by marinating the meat with the water, light soy sauce, sesame oil, white pepper, vegetable oil, and cornstarch. Allow this to sit for 20-30 minutes while you prepare the rest of your ingredients.

Next, rinse and drain the rice cakes. If you're using fresh or frozen rice cakes, there's no need to soak or thaw them beforehand. Only soak the rice cakes if they are dried, and be sure to follow the package instructions for the correct soaking time.

Wash and drain the baby bok choy or napa cabbage, and separate the leaves. If using napa cabbage, cut the leaves into smaller, bite-sized pieces. Prepare the garlic and scallions by coarsely chopping them. If you're using dried shiitake mushrooms, slice them thinly after soaking them in water for 2 hours until they're reconstituted.

Now you're ready to cook! Place your wok over high heat and add vegetable oil to coat the surface. Add the pork and garlic to the wok and cook until the pork turns opaque. You can also add the mushrooms at this point and stir-fry for a minute.

Next, stir in the scallions, bok choy or cabbage, and Shaoxing wine. Stir-fry for 30 seconds, then move everything to the center of the wok to create a bed of vegetables and meat. Distribute the rice cakes on top of the bed to prevent them from sticking to the wok.

Add water or mushroom soaking liquid to the wok, using anywhere from 1/2 cup to 3/4 cup depending on how hot your stove gets. Cover and cook for 2 minutes to steam the rice cakes and vegetables.

Remove the cover and add 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 adjust the seasoning with additional salt if needed.

Continue stir-frying until the rice cakes are coated in sauce, cooked through, but still chewy. Then, plate and serve!

Frequently asked questions