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Crispy Rice Cake Recipe

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CandyStuffed Rice Crispy Cake JoyFoodSunshine
CandyStuffed Rice Crispy Cake JoyFoodSunshine from joyfoodsunshine.com

Description

Crispy rice cakes, also known as Korean Tteok, are a popular snack in Korean cuisine. These cakes are made with glutinous rice flour, creating a chewy texture. They are then coated with a mixture of egg and breadcrumbs and pan-fried until crispy on the outside.

Prep Time

The prep time for this recipe is approximately 10 minutes.

Cook Time

The cook time for this recipe is approximately 20 minutes.

Ingredients

  • 1 cup glutinous rice flour
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 cup water
  • 1/2 cup breadcrumbs
  • 1 egg
  • 2 tbsp vegetable oil

Equipment

  • Mixing bowl
  • Saucepan
  • Non-stick frying pan
  • Spatula
  • Plate

Method

  1. In a mixing bowl, combine the glutinous rice flour, sugar, salt, and water. Mix until the ingredients form a smooth batter.
  2. Heat a saucepan over medium heat. Pour the batter into the pan and cook, stirring constantly, until the batter thickens and becomes sticky.
  3. Remove the pan from the heat and transfer the sticky rice cake batter to a plate. Allow the rice cake to cool completely.
  4. Cut the rice cake into bite-sized pieces.
  5. In a shallow dish, whisk the egg until well beaten.
  6. In another shallow dish, add the breadcrumbs.
  7. Dip the rice cake pieces into the egg, making sure to coat each piece evenly.
  8. Roll the egg-coated rice cake pieces in the breadcrumbs until fully coated.
  9. Heat the vegetable oil in a non-stick frying pan over medium heat.
  10. Add the breaded rice cake pieces to the pan and fry until golden brown and crispy on all sides.
  11. Remove the rice cakes from the pan and place them on a plate lined with paper towels to drain off any excess oil.
  12. Serve the crispy rice cakes hot with your favorite dipping sauce.

Notes

  • If you prefer a sweeter taste, you can add more sugar to the batter.
  • Make sure to let the rice cake cool completely before cutting it into bite-sized pieces.
  • Be careful not to overcook the rice cake in the saucepan, as it can become too sticky and difficult to work with.

Nutrition Info

  • Calories: 180
  • Protein: 3g
  • Fat: 9g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Sugar: 5g

Recipe Tips

  • If you don't have glutinous rice flour, you can substitute regular rice flour, but the texture will be slightly different.
  • You can add different seasonings to the breadcrumbs to give the rice cakes a different flavor, such as garlic powder or paprika.
  • If you want to make this recipe vegan, you can use a flax egg instead of a regular egg.
  • Leftover rice cakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or toaster oven to maintain their crispiness.

Enjoy this delicious and easy-to-make crispy rice cake recipe at home! It's perfect as a snack or appetizer.


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