Rice Cake Recipe

Soak the rice

Rinse 2 cups short-grain rice under cold water until the water runs mostly clear. Place rinsed rice in a bowl and cover with 2 cups fresh water. Soak for 4–6 hours or overnight to soften the grains (this improves the texture).

Drain and blend

Drain the soaked rice thoroughly. Transfer the drained rice to a high-speed blender or food processor. Add 1 cup water (for cooking), 1 tsp salt, and 1 tbsp sugar. Blend on high until a smooth, slightly thick batter forms. The texture should be pourable but viscous (think thick pancake batter). If your appliance struggles, blend in two shorter pulses, scraping down the sides, and add up to 2 more tablespoons of water if needed.

Steam the batter

Prepare a steaming setup (large pot with a steamer insert or bamboo steamer). Line a 9x5-inch loaf pan or round cake pan with parchment or lightly oil it. Pour the blended rice batter into the prepared pan and smooth the top. Steam over boiling water, covered, for 35–45 minutes, or until the cake is set and a toothpick inserted near the center comes out clean and the surface is glossy but firm. Rotate the pan halfway through steaming for even cooking.

Cool and unmold

Remove the pan from the steamer and let the rice cake cool for 15–20 minutes at room temperature. Run a knife around the edges, then invert the pan onto a cutting board to unmold. Let cool completely (at least 30 minutes) — chilling in the fridge for 1–2 hours helps firm the cake and makes slicing easier.

Prepare savory mix-ins (if using)

If adding cooked mushrooms, meat, or tofu, sauté them first: heat 1 tbsp oil in a skillet over medium-high heat. Add chopped mushrooms and cook until browned and moisture evaporates (4–6 minutes). If using cooked minced pork or seasoned tofu, warm through. Stir in 2 tbsp sliced scallions and 2 tbsp toasted sesame seeds. Season lightly with 1 tbsp soy sauce or 1 tsp salt. Cool slightly before mixing into or layering on the rice batter.

Incorporate mix-ins

Option A (mixed cake): Fold cooled, cooked fillings evenly into the blended rice batter before pouring into the steaming pan, then proceed to steam. Option B (layered cake): Pour one-third of the batter into the pan, add a thin layer of fillings, then cover with remaining batter and steam as directed. Note: avoid large pockets of liquid fillings which can prevent proper setting.

Slice the steamed rice cake

After the rice cake is fully chilled and firm, slice it into 1/2-inch to 3/4-inch thick pieces. If the cake is very sticky, dip the knife in hot water and wipe between cuts for cleaner slices.

Pan-fry until crisp

Heat a nonstick skillet over medium heat and add 2 tbsp neutral oil and 1 tbsp butter (optional) until shimmering. Add the rice cake slices in a single layer, leaving space between pieces. Fry for 3–4 minutes per side, pressing gently with a spatula, until a golden-brown crisp crust forms. Flip and crisp the other side. If pieces are thicker, reduce heat to medium-low and cook slightly longer to ensure warmed through.

Serve

Transfer fried rice cakes to a plate lined with paper towel to absorb excess oil. Serve hot with gochujang, soy sauce, or a dipping sauce of choice. Sprinkle with additional toasted sesame seeds and sliced scallions to finish.