Rice Cakes

Snacks • Pan-Asian

Time 1 hour

Ingredients 7

Servings 4

Description

You can use regular sunflower oil instead of coconut oil.

Ingredients

Rice 10 oz
Rice Vinegar for Sushi to taste
Salt to taste
Red Long Chili Peppers to taste
Paprika to taste
Curry to taste
Coconut Milk 2 tablespoons

Step-by-Step Guide

Step 1

First, steam the rice to make sticky rice. Any short-grain rice is best for this. Do not rinse the rice, as it will lose its starch.

Step 2

Mix the rice with water in a 1 to 2 ratio. Bring to a boil, cover, and simmer the rice for exactly 5 minutes from the moment it starts boiling, stirring occasionally. The rice should absorb some moisture and soften.

Step 3

Drain the water after 5 minutes of boiling. At this point, the rice should resemble porridge and not be fluffy.

Step 4

Now prepare a steaming container for the rice in a multicooker.

Step 5

Place the rice in this container. Add a couple of pinches of salt, close the lid, and start steaming. Use the 'Steam' or 'Vegetables' program for 40 minutes. The program name and cooking time may vary in different multicookers. The longer the rice cooks, the stickier it will become. After 20 minutes, flip the rice and add a little more salt.

Step 6

Remove the cooked rice from the multicooker, let it cool slightly, and drizzle with rice vinegar. This will give the rice a special flavor. The rice can already be used as a base for meat or fish dishes.

Step 7

Take parchment paper and round molds. Measure circles on the paper where the rice will be placed.

Step 8

Fill the round molds with rice. It’s best to do this about 20 minutes after removing the rice from the multicooker when the rice has cooled and become even stickier.

Step 9

Now grease the circles where the rice will be placed with coconut oil — 1 tablespoon of oil for 2 servings. Then sprinkle with salt, black or red pepper, breadcrumbs (optional), paprika, curry, or other spices.

Step 10

Spread this mixture lightly with a spoon.

Step 11

Place the molds with rice on the greased circles. Remove the molds.

Step 12

Cover with the other side of the parchment paper, treated with oil and spices.

Step 13

Fry in a skillet. The skillet should be dry, and no oil needs to be added! Heat the skillet for two minutes. Place the rice cakes in the skillet along with the parchment paper covering the rice on both sides.

Step 14

Reduce the heat to just below maximum. After 5 minutes, carefully flip the entire package to the other side, holding the paper and rice with your hands, and fry for another 5 minutes on the other side. For a more toasted crust, you can increase the heat or cooking time, but be careful not to overdo it, as the crust may become too hard for your teeth.

Step 15

Delicious rice cakes with a crispy crust are ready! They can be used as a side dish for soup instead of bread. One cake is enough for one serving of soup. The rest can be placed back in the round molds and stored in the freezer, then reheated in the microwave.