Crispy Rice Cake Recipe
Crispy-chewy sesame oil-griddled sticky rice cake with scallions.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
- 2
Cook the Rice
Drain the soaked rice and transfer it to a steamer lined with cheesecloth. Steam the rice over boiling water for about 30-40 minutes, or until the grains are tender and sticky.
- 3
Mash the Rice
Transfer the cooked sticky rice to a large bowl. Add salt and mix well. Using a spatula or your hands, mash the rice until it forms a cohesive dough.
- 4
Shape the Rice Cake
Once the rice is mashed, press it into a greased 9-inch round cake pan or a similar dish. Ensure it's evenly spread and compacted.
- 5
Chill the Rice Cake
Cover the pan with plastic wrap and refrigerate for at least 2 hours or until firm.
- 6
Prepare the Scallions
While the rice cake is chilling, finely chop the scallions.
- 7
Griddle the Rice Cake
Heat sesame oil in a non-stick skillet over medium heat. Remove the rice cake from the pan and cut it into desired shapes (squares or triangles). Place the pieces in the skillet and cook until golden brown and crispy on both sides, about 4-5 minutes per side.
- 8
Serve
Once crispy, remove from the skillet and sprinkle with chopped scallions. Serve warm.
