How to Make Rice Cake Soft Again

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Korean Rice Cakes with Honey is basically the simplest dish ever with only three ingredients. In this version, the chewy rice cakes are seared with butter until the outsides are well-baked before drizzling them with dearest.

If yous love rice cakes, yous will beloved this recipe. Information technology is so tasty I had to stop myself from gobbling downwards the whole plate before I fifty-fifty took the photos. And while the sesame seeds topping is optional, I totally recommend sprinkling some to give extra crunchiness and nuttiness.

About Korean Rice Cake

Korean rice cake or known as tteok (떡) is a much-loved traditional dish in Korea. It is commonly made with steamed glutinous rice flour, then exist pounded, shaped, or pan-fried to make rice cake. Normal rice flour can as well exist used for some kinds of tteok.

At that place are various kinds of rice cakes and each has a special significant, so people made different rice cakes for different events. The rice cake I used for the Korean Rice Cakes with Honey is called garaetteok. It is the most common shape and mainly used for making tteokbokki.

Garaetteok (가래떡) is a long and cylindrical white rice block made with non-viscid rice. You can find them in different sizes in Korean grocery stores. Though all rice cakes taste the same, the size and shape dramatically affect the texture and flavor. I utilize the thin and short blazon for an piece of cake bite.

You can observe garraetteok sold freshly made, refrigerated, or frozen at Korean grocery stores. I really recommend using the freshly fabricated rice cakes considering the frozen one tends to be dry, like shooting fish in a barrel to fissure, and not chewy.

Tips for Making Korean Rice Cakes with Honey

one. Set up the rice cakes

Fresh rice cakes are very pliable, soft, viscous, and chewy because they are mainly made from rice flour. They should be eaten on the same day it was made or the side by side day at the latest considering they take a tendency to harden very quickly and when left out, they become dry and hard.

If the rice cakes are truly freshly made, you lot can simply toss them to melt immediately. However, yous need to soak them in warm water for 20-thirty minutes if you use the refrigerated rice cakes. The soaking will make them soft and chewy once again.

two. Make rice cakes crispy

Stir-fry them longer until the rice cakes are light chocolate-brown in colour and crispy on the outside.

3. Eat rice cakes warm

Immediately serve the Korean Rice Cakes with Dear when yet warm. Warm rice cakes make a chewy and soft interior.

More Recipes with Rice Cake

If you similar rice block, I have several recipes on the blog that yous might also like!

• Rice Block Churros
• Rabokki (Ramyeon Tteokbokki)

Prep Time v minutes

Cook Fourth dimension 5 minutes

Total Fourth dimension 10 minutes

Ingredients

• 100 gr fresh or frozen Korean rice cakes
• 1/ii tbsp butter or vegetable oil
• 2 tbsp dear, or more
• sesame seeds, for garnish

Instructions

1. If you are using frozen rice cakes, submerge them in warm water for 20-30 minutes or until they soften. If you are using fresh rice cakes, skip this step.
2. Separate the rice cakes.
3. Preheat a frying pan over low-medium heat. Add butter until fully melted.
4. Add rice cakes and cook for most 4-five minutes, or until lite brown in color and crispy on the exterior.
5. Serve warm with honey drizzle and sprinkle sesame seeds on tiptop.

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Source: https://jajabakes.com/korean-rice-cakes-with-honey/