Easy Rice Cake Recipe From Scratch (2 Methods)
I will show you 2 methods to make rice cake. One that you can make with rice flour that comes in a package already. If you don’t have access to buy rice flour, you can use the second method to make it from rice. Both ways are super easy. Anyone in the world can do it.Although rice cake is very popular all over China, the texture varies from province to province. The ratio between rice and glutinous rice determines the texture. Some places use 100% rice, so the texture is firm, a little bit bouncy, and very slippery. This is more for savory recipes. Some places use all glutinous rice, the texture is sticky, gooey, and stretchy. This is more for dessert.Some places like to do a mix, which is what we are making today. You can play around with the ratio to find the best texture that you like.
INGREDIENTS FOR THE FIRST METHOD
INGREDIENTS FOR THE SECOND METHOD
Combine the glutinous rice flour and rice flour. Pour in the water and stir it at the same time. Then form it into a dough.
Divide the dough into 6 parts and flatten them so they are not too thick. Put the rice dough into a steamer and place a wet cheesecloth under to prevent sticking. Steam for 30 minutes.
Remove the steamer off the stove. Let it cool with the lid covered until Lukewarm.
Lightly oil your cutting board to prevent sticking. Knead the dough by hand or by using a stander mixer until non-stick and smooth.
Divide it into 8 even pieces. Roll each one into long even thin logs. Apply oil to prevent sticking as needed. Cut each log into cylinders. This is the shape that I like to make rice cake soup.
You can also roll the dough into 2 fatter logs and chill in the fridge overnight. Then you can slice it diagonally into 1/4 of an inch thick pieces. This is the shape that I like to use for savory recipes such as stir fry rice cake.
Combine the glutinous rice and jasmine rice then rinse thoroughly. Soak the rice in water overnight or until you can crush the grains with your fingers.
Drain the rice and transfer it into a blender. Add just enough water to blend until smooth. I used about 3/4 cup. If you use a lot of water, that is fine too. It will just take a lot more effort to squeeze the water out later.
Pour the rice puree into a fine cheesecloth. Do your best to squeeze until you feel like you cannot get any more water out and the whole dough is solid. The rest of the steps are the same as if you were using the rice flour.
This is a very basic recipe, there is no salt or sugar, so it is suitable for almost any recipe that asks for rice cake. Rice cake can stay good in the fridge for 1 week and 1 month in the freezer. If you freeze it for too long, it is still edible, but it will start cracking.