Rice cakes
4 servings
60 minutes
Rice pancakes are a refined dish of Pan-Asian cuisine that reflects the traditions of Eastern gastronomy. Their history traces back to Southeast Asian countries where sticky rice serves as the base for many dishes. The pancakes have a crispy golden crust and a tender, slightly sweet center infused with the aromas of coconut oil, spices, and rice vinegar. Their taste balances between light saltiness and spiciness, while the texture is perfect as an accompaniment to soups or main courses. The simplicity of preparation and storage options make them a versatile culinary solution. They can be served hot and crispy right after frying or kept in the freezer for later reheating, enjoying their consistently rich flavor and texture.
1
To make sticky rice, you need to steam round-grain rice. Any round-grain rice is best for this. Do not rinse the rice, or it will lose its starch.
2
Mix rice with water in a ratio of 1 to 2. Bring to a boil, cover with a lid, and simmer the rice for exactly 5 minutes from the start of boiling, stirring occasionally. The rice should absorb some moisture and soften.
- Rice: 300 g
3
Drain the water after 5 minutes of boiling. At this point, the rice should be like porridge and not crumbly.
4
Now prepare the container for steaming rice in the multicooker.
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 be. After 20 minutes, stir the rice and add salt again.
- Salt: to taste
6
Remove the cooked rice from the multicooker, let it cool slightly, and drizzle with rice vinegar. It will give the rice a special flavor. The rice can be used as a base for meat or fish dishes.
- Rice vinegar: to taste
7
Take parchment paper and round shapes. Measure circles on the paper where the rice will be placed.
8
Pour rice into round molds. It's better to do this about 20 minutes after taking the rice out of the multicooker, when the rice cools down and becomes stickier.
9
Now grease the circles where the rice will be placed with coconut oil - 1 tablespoon of oil for 2 servings. Then sprinkle on top with salt, black or red pepper, breadcrumbs (optional), paprika, curry or other seasoning.
- Coconut oil: 2 tablespoons
- Salt: to taste
- Ground red pepper: to taste
- Ground paprika: to taste
- Curry: to taste
10
Slightly spread this mixture with a spoon.
11
Place the rice forms on the greased circles with oil and spices. Remove the forms.
12
Cover with the second side of the paper treated with oil and spices.
13
Fry in a pan. The pan should be dry, no oil needed! Heat the pan for two minutes. Place the rice cakes in the pan with parchment paper covering the rice on two sides.
14
Reduce the power to just below maximum. After 5 minutes, carefully flip the entire wrap to the other side, holding the paper and drawing with your hands, and fry for another 5 minutes on the other side. For a more toasted crust, you can increase the power or cooking time, but don't overdo it; otherwise, the crust may become too hard for teeth.
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 others can be placed back in round shapes and stored in the freezer, then reheated in the microwave.
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Enjoy your meal!