Description
A versatile and fun recipe for making homemade rice cakes with just a few simple ingredients. Choose from sweet or savory, steamed or pan-fried—perfect for snack lovers!
Ingredients
Scale
Dry Ingredients- 2 cups glutinous rice flour
- ½ cup regular rice flour
- Wet Ingredients
- 1½ cups boiling water
- Optional Add-Ins
- 2–3 tbsp sugar (for sweet rice cakes)
- Sesame seeds
- Red bean paste
- Matcha or cocoa powder
- Soy sauce / sesame oil / gochujang (for savory versions)
Dry IngredientsInstructions
- Prepare the Dough:
In a bowl, mix glutinous rice flour + regular rice flour.
Slowly add boiling water, stirring until a dough forms.
When warm enough to handle, knead until smooth and elastic.
Add extra flour if sticky. - Shape the Rice Cakes:
Divide dough into 3–4 portions.
Roll each into a long rope (about 16 inches).
Cut into 2-inch pieces and shape as desired. - Choose Your Cooking Method:
🔸 Steaming (Soft & Chewy): Place pieces on parchment. Steam 10–12 min until no white spots remain inside.
🔸 Griddling (Lightly Crispy): Heat sesame oil in a non-stick pan. Cook pieces until golden on both sides. Serve with soy sauce or chili paste.
🔸 Pan-Frying (Crispy Outside): Dust with cornstarch. Fry until crispy and lightly browned.
Prepare the Dough:Notes
Dough too sticky: Add more rice flour. Cracking: Add a splash of water and knead again. Uneven cooking: Leave space between pieces when steaming.
- Prep Time: 15 minutes
- Cook Time: 10–15 minutes
- Category: Snacks / Asian-Inspired / Homemade
- Method: Steamed / Pan-Fried / Griddled
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 2–3 cakes
- Calories: 120
- Sugar: 1g
- Sodium: 80mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: rice cakes, glutinous rice, mochi, snack, steamed, pan-fried, sweet, savory