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Rice cakes in the oven recipe. Rice cakes. Spring rolls with shrimps

Rice cakes will appeal to fans of Asian cuisine, they are great as a side dish for soup instead of bread, while they are healthier than bread and tastier. It is convenient to cook several servings at once, put them in the freezer and get one for dinner the next day.

Ingredients for Rice Cakes:

Multicooker cooking options:

Power: 600 watts

Program:"Steaming" (40 minutes)

Recipe for rice cakes:

First we need to steam the rice to make sticky rice (sticky rice as it is called in Thailand). Any round-grain rice is best suited for this, for example, I usually use Krasnodar. Long-grain and steamed rice is not suitable - in this case, the rice will not stick together and will be friable! It is not necessary to rinse the rice, otherwise it will lose the starch that we need to give the sticky properties to the rice.

We mix rice with water in a ratio of 1 to 2. (I took 300 ml of rice for 600 ml of water)
We wait for the boil, cover the lid, and boil the rice for exactly 5 minutes from the moment the boil begins, stirring occasionally. Our goal is to make the rice absorb moisture a little and soften. (in Thailand, for this, rice is soaked in water for 12 hours, but it is easier to boil it for 5 minutes and it will already be in the right condition for subsequent steaming)

Drain the water after 5 minutes of boiling. At this point, the rice should already be porridge-like and not crumbly.

Now we are preparing a container for steaming rice in a slow cooker. Since there are round holes in it that the rice will fall through, I cut a circle from the sieve and placed it in this container. (you can use it multiple times)

Put rice in this bowl.
We set the program "Steam", "Vegetables" for 40 minutes. In different multicookers, the name of the program and the cooking time may be different. The longer the rice cooks, the stickier it will be, so see for yourself. 30 minutes is fine, but 40 is better.
Add a couple of pinches of salt, close the lid and turn on steaming. Below, under the rice, of course, water is poured, which will boil and process the rice with this hot steam. This is the essence of steam cooking.
After 20 minutes, you need to turn the rice over and salt again.

When the rice is ready, take it out of the slow cooker, let it cool a little and lightly pour it with rice vinegar. It gives a special flavor to rice. Rice can already be used in this form as the basis for meat or fish dishes. Steamed rice is tastier and healthier than regular rice, and you'll love it if you haven't tried it yet!

But we are going further and will make even more delicious rice cakes from this rice in order to use them as a side dish for soup instead of bread.
We take parchment paper. (sold in any store as baking paper) and some round molds (you can also buy these in a grocery store). We measure the circles in those places where the rice will be located.

Pour rice into round molds. This is best done about 20 minutes after putting the rice out of the slow cooker to allow the rice to cool and become even more sticky.

Now we grease those mugs where the rice will be located with coconut oil (I use coconut oil, as it is safer to fry on it, but you can use regular oil) - 1 tablespoon of oil for 2 servings. I will have 4 servings, so I spread 2 tablespoons of oil over all the mugs. Then sprinkle the top with salt, black or red pepper, breadcrumbs (optional), paprika, curry or other seasoning.

Lightly spread this mixture with a spoon.

We spread the molds with rice on the place that we greased with oil and seasonings.

We remove the molds. As you can see in the photo, the rice did not crumble, which means that the necessary stickiness has been achieved. If at this moment your rice crumbles, then refuse to fry, and eat rice in its usual form, since it will not work to fry rice cakes from crumbly rice.

Top with the second side treated with oil and seasonings.

Now we move on to frying in a pan. The frying pan must be dry, no need to add oil to it! We turn on the empty pan at maximum power, wait 2 minutes when it warms up.
We put 4 rice cakes in a pan along with parchment paper covering the rice on 2 sides.

We reduce the power to a little below the maximum. My maximum is "9", and I fry rice at "7". After 5 minutes, we turn this whole package over gently on the other side, holding the paper and rice with our hands (do not burn yourself, take only the paper with your hands, without touching the hot pan!) And fry for another 5 minutes on the other side. That is, fry for 5 minutes on each side. Those who like toasted crust can increase the power or cooking time, but do not overdo it, otherwise the crust may turn out to be too hard for the teeth.

Mix rice with water in a ratio of 1 to 2. (I took 300 ml of rice to 600 ml of water)
We wait for the boil, cover the lid, and boil the rice for exactly 5 minutes from the moment the boil begins, stirring occasionally. Our goal is to make the rice absorb moisture a little and soften. (in Thailand, for this, rice is soaked in water for 12 hours, but it is easier to boil it for 5 minutes and it will already be in the right condition for subsequent steaming)

Drain the water after 5 minutes of boiling. At this point, the rice should already be porridge-like and not crumbly.

Put rice in this bowl.
We put the program "Steam", "Vegetables" for 40 minutes. In different multicookers, the name of the program and the cooking time may be different. The longer the rice cooks, the stickier it will be, so see for yourself. 30 minutes is fine, but 40 is better.
We add a couple of pinches of salt, close the lid and turn on the steam cooking. Below, under the rice, of course, we have water that will boil and process the rice with this hot steam. This is the essence of steam cooking.
After 20 minutes, you need to turn the rice over and salt again.

Pour rice into round molds. This is best done about 20 minutes after putting the rice out of the slow cooker to allow the rice to cool and become even more sticky.

Lightly spread this mixture with a spoon.

We spread the molds with rice on the place that we greased with oil and seasonings.

Top with the second side treated with oil and seasonings.

Step 1: Knead the rice dough.

As with the preparation of any other dough dishes, you need to start the process by kneading this very dough. To do this, take a deep bowl and pour flour into it, mixing it with salt and sugar. In a separate bowl, mix the water and egg well. Pour the wet ingredients into the dry ingredients and mix to start kneading the dough.

Lubricate your hands with vegetable oil so that the dough does not stick to them in the process. Start kneading the mass, mixing all the ingredients together and achieving a uniform and elastic consistency. After you finish cooking the dough, leave it to rest at room temperature on 20 minutes.

Step 2: Shape the rice cakes.

Punch down the rested dough again. After that, you need to divide the mass by 5-6 approximately equal parts. The best way to do this is to form a sausage from the dough and then cut it with a knife. Important: all work with the dough is carried out on a surface sprinkled with flour, otherwise the mass will stick and, as a result, tear.

Now take the first piece of dough and put it on the countertop, sprinkle with flour and cover with cling film. Using a rolling pin, roll out the workpiece, giving it the shape of a cake. Do this procedure carefully and carefully, as a result you should get a very thin layer of dough. As soon as you finish with the first cake, start making another one. And only after all the blanks are of the desired shape and thickness, proceed to the next step.

Step 3: Fry the rice cakes.

Rice cakes should be fried in a well-heated pan without oil. If you are frying any flatbread for the first time, then you may not be able to do it right away, since you need to calculate the temperature well. Be careful not to overexpose the product and do not allow it to remain raw inside.
First, lay out the first cake and fry it until golden brown on both sides. At the same time, do not turn the product over until it becomes fried on one side.
Put the finished rice cakes on a flat plate and brush immediately butter and then cover the dish with a kitchen towel. This will preserve the softness and taste of the finished cakes, as well as give them a wonderful aroma.

Step 4: Serve the rice cakes.

Serve the cooked rice cakes either warm or cold. You can offer them with soup or another hot dish, as well as wrap a wonderful salad filling in them. Simply put, the serving of this dish depends only on you, the cakes will be equally good with vegetable filling, and with meat, and with fish, and, of course, with sweets. You can also just eat them with a glass of warm milk.
Bon appetit!

You can also cook these cakes using wheat flour in equal proportions with rice.

Hot rice cakes can be sprinkled with grated cheese, which melts instantly for a quick and tasty snack.

If you are making rice cakes for the first time, then add the flour gradually so that you get the desired consistency.

Chimpeni or 술떡- Sultok

Recipe taken from Korean sources:

Rice flour (regular, NOT CHAPSAL!) - 3 cups (two hundred grams)
makgeolli - 70 ml
salt 1 - spoon (dessert)
sugar - 1 cup
water - 280 ml (plus, minus so that the dough is liquid)

Sift flour 2 times, add salt, sugar, makgeolli, gradually pour in water, stirring the dough. Ready dough pour into a deep bowl (preferably in a transparent container). Mark the dough level with a sticker on the outside to make it easier to track the progress of the dough rising. The dough should then double in size. Cover with a lid and put in a warm place. After about 4 hours, gently mix the dough, close again. After an hour, stir again, close again. After another hour, stir and leave open. Prepare dishes for steaming (you can trays for cake). Grease trays with oil. pour one third into each dough, you can put pine nuts, date pieces, black sesame seeds on top (how fantasy will leap).

Important: pour into a double boiler cold water(!), put the trays on the sheets of the double boiler, close and put on a slow fire, after 15 minutes we add fire and soar for another 15 minutes. Then turn off and do not open the lid for two minutes. Be sure to wrap the lid with a kitchen towel so that water from the lid does not get into the current.

2 recipe.
Compound:

400 gr. white rice
3 table. tablespoons white sugar (or to taste)
1 or 2 tsp salt, or to taste
1 teaspoon a spoonful of yeast (dissolve in advance in 25 ml of warm water)
Water to add to dough

How to cook:

1. Soak the rice in a bowl for 4 hours (up to 8 hours in cold weather). Drain all water.

2. Using a powerful meat grinder, grind all the rice together with the sugar and salt, using enough water to achieve the consistency of a very thick cream. The trick is to start with less water and increase it little by little, step by step. If the resulting mixture is too thick, a little more water can be added later, if necessary. If, on the contrary, the mixture is too liquid, you need to thicken it by adding rice flour.

4. When the rice is ready for further manipulations, you need to prepare the molds by generously lubricating them with vegetable oil.

5. Pour a little dough into the molds (you need to fill in about a third of the dishes) and leave to come up a little.

6. Rice cakes are cooked directly in molds, in a double boiler, about 8-10 minutes. Readiness can be checked with a toothpick: pierce the cake with it, the dough should not stick to it.

7. After the rice cakes are ready, carefully remove the molds and let them cool completely in an ice water bath. When the mold has cooled, simply turn it upside down and your culinary miracle will easily slide out.