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how to reheat korean sweet rice cake

In fact, Mama Lin makes rice cakes for various Chinese holidays throughout the year. I usually let the dough cool for 2 to 3 minutes before kneading, stirring it frequently to release some steam from the dough. Most importantly, the dough should not feel dry. As a matter of fact, it’s better to work with it while the dough is still warm. Continue stirring until the water is fully absorbed. If any of the last few pieces of dough have started to dry up and crust over, knead them again until they no longer feel dry. Like it taste like flour instead of having its chewy taste? You can also freeze the rice cakes in a freezer bag. I just checked the measurements and notes again, and I believe the numbers are correct. – Prepare a big bowl with a lot of clean water and add some cubes of ice. Then, roll out the dough into a rope. For softer and moist results, sprinkle some water when the pan is hot (with rice cake in it) and cover with a lid for a couple of minutes. This type of dough does not need any resting time. Put the rice in a microwave-safe bowl, add a splash of water, then use a fork to break up any clumps. Then, the rice is cooked in a steamer for 40 minutes to an hour, mixed with the seasonings, and then steamed again for another 40 minutes to an hour. There are so many different types of tteok in Korean culture. * … Add the anchovy broth (or water) to a large pan. Would this work with a mixer/dough hook or is hand kneading the only option? Divide the dough into 8 equal pieces (anywhere between 94 to 98 grams is fine). In a large mixing bowl, whisk together the rice flour, tapioca starch, sugar, and salt. As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases. Pour 1 3/4 cups (400g) of water into a saucepan, and bring the water to boil, covered. Sometimes, the water might drip onto the rice cakes while they are cooking. Finally, I add 1/4 cup of room temperature water to the dough to moisten any dry loose flour at the bottom of the bowl. The dough will stick to your knife a little. Normal rice flour can also be used for some kinds of tteok. You can also find them on Amazon (. ) I want you to try these sweet rice cake bars. Let the dough cool for about 2 to 3 minutes, stirring periodically to release some steam. Serve them plain with sauce on the side, stir fried, or in stews! And honestly, this type of recipe can vary from kitchen to kitchen. Duh! Leave one piece of dough on the work surface for rolling out. Arrange the pieces of dough into rows on the parchment-lined plates. Many sauté pan lids tend to be made of glass. It turned out fine as I was able to use logic and save it but I wanted to double check that the water quantity to flour ratio is correct. Transfer the remaining 7 pieces of dough back into the bowl and cover with a towel. It'll dry out before you can eat it. Thank you for the note. To reheat the rice cakes, boil some water and turn off the heat. Then, line up the 4 ropes of dough and cut them up into 2-inch pieces. Cecesan. Rice cakes are delicious because they’re not cloyingly sweet, the way many Western desserts are, and they have a wonderfully chewy texture. I just leave the sauces in the fridge. This dough is very forgiving, so it doesn’t matter if you have a few creases here or there. How to Cook Jasmine Rice: Stovetop, Instant Pot & Slow Cooker, 115g (about 3/4 cup + 2 tablespoons) tapioca starch (see note 1). (떡), are made by pounding the dough to give the rice cakes its characteristic chewy texture. For reference, my pieces of dough were somewhere between 94 to 98 grams. If any of the last few pieces of dough have started to dry up and crust over, knead them again until they no longer feel dry. Carefully add the rice cakes to the hot water and soak them for 2 minutes before draining. Like in Korean cuisine, steamed rice cakes are prevalent in Chinese cooking. You can also find them on Amazon (rice flour, tapioca starch) though they are much more expensive there. Sweet potatoes can be quite filling on its own. Roll the dough rope off to the side. The Japanese have mochi, the Chinese nian gao, and the Koreans tteok. Cover the wok with a lid and steam the rice cakes on high heat for 10 to 11 minutes (see note 2). Mix them well into a dough and cover... Once the dough is raised, release the gas by punching the … So when my sister-in-law brought home store-bought Korean rice cakes, Mama Lin declared that she could make them from scratch. You don’t need to be too precise. I’ve never … Then, begin kneading the dough. If that is the case, remove some water from the wok. Then, roll out the dough into a rope. Fill the wok with about 1 1/2 to 2 inches of water. I have not tried this recipe with any other type of starch, so I’m not sure which ones are good substitutes for tapioca starch. In fact, Mama Lin makes rice cakes for various Chinese holidays throughout the year. Hi I just made these according to your quantities using the exact same brand of rice flour and tapioca starch. You’ll want a wok that is large enough to comfortably fit the plates or pans holding the rice cakes. Preparing Jujubes for Yaksik. Rice cakes are ubiquitous in Korean cookery and easy to find in Korean markets in different shapes and sizes. Once the water absorbs into the flour, gradually mix in the remaining hot water. You can serve the rice cakes warm with sauces like my soy and vinegar dumpling sauce, chili oil, or peanut sauce. These steamed Asian rice cakes are a versatile ingredient that you can use to, Typically, Mama Lin uses Thai rice flour (red label) and tapioca starch (blue label). … I boil some water in a saucepan before turning off the heat. Thanks for the bones of the recipe. 1 Answer. I’ve reheated ddeokbokki in the microwave and in a frying pan. Stir everything again. These are one of my total favourites, they’re so difficult to find outside of London, and I never knew I could make them from scratch! After the sweet rice has soaked for an hour, drain the water from the rice. If you don’t see any solid white spots, they are fully cooked. – Carefully drop the rice balls into boiling water, When the rice cake balls float, it means they are cooked (it will take about 3-5 minutes). I’m definitely going to make a huge batch and freeze it.. The outside of the dough should be relatively smooth (see photo below). If you still find the dough to be very hot, stir the dough for for another 1 to 2 minutes before kneading. As you continue to knead it, the dough will gradually feel less sticky. Could be that your climate is drier and the flour wasn’t properly hydrated. This will keep the rice cakes from sticking to the plates. It just goes to show how important rice is to the Korean cuisine. Instructions Unless your rice cakes are soft already, soak them in warm water for 10 mins. The easiest way to reheat cold rice is in your microwave. They came out beautifully!! Did you boil all 2 cups of water at once? If the water level in the wok is looking dry, add some water. Soak the rice cakes for about 20 minutes if hardened or refrigerated. Notify me of follow-up comments by email. I add a little bit of water (use your judgment) to help keep it from drying out. They were delicious with the tweaks I made to get it to work. Typically, Mama Lin uses Thai rice flour (red label) and tapioca starch (blue label). Remove the rice cakes from the wok and let them cool. Your email address will not be published. If the dough is feeling too sticky, add a bit more rice flour before kneading again. STEP 5 Leave to cool in the tin for 10 minutes then carefully tip out onto a wire rack to cool completely. Image credit: @naraleeee. Traditionally, yaksik was a highly time-consuming dish. It should be about 16 inches long and just over 1/2 inch in diameter. My preferred method to reheating rice cakes is to soak them in hot water for 2 minutes. Refrigerate leftover rice cakes in a tupperware for up to a week. While you can make the dough with only all-purpose flour, the sweet rice powder is what makes hotteok soft and chewy. 13 Best Korean Desserts (Traditional and Modern) | Kimchimari It is usually made with steamed glutinous rice flour, then be pounded, shaped, or pan-fried to make rice cake. I boiled only 1 3/4 cups and saved 1/4 cup on the side to add later. Place into the loaf tin and bake in the centre of the oven for 1 hour or until a skewer inserted into the centre of the cake comes out clean. Reheat the rice cakes by soaking them in hot water for 5 minutes. The cooler water will also cool the dough slightly. It is crucial to use hot water because the heat “cooks” the dough, making it flexible and pliable. To reheat the rice cakes, boil some water and turn off the heat. Then, turn the dough onto a work surface. It is very common for rice flour doughs made with hot water to be a little sticky when you knead it, especially in the beginning. Keep rice in the fridge for no more than 1 day until reheating. I have some spicy clear noodles and Korean rice cakes that I brought home from a restaurant. Healthy Nibbles is a member of the Amazon Associates Program. though they are much more expensive there. Knead the dough until you have nearly worked all the loose flour into the clump of dough. I love this rice cake because its sweet, tiny and cute to look at. I would also recommend using a shorter steaming rack. Pour 6-7 cups of water into a deep pot. Hope this helps! First, the sweet rice has to be soaked for hours. Transfer the remaining 7 pieces back into the bowl and cover the bowl with a towel. Shape the dough into a short, thick log and lay it lengthwise on the surface. These flours are relatively inexpensive in Asian supermarkets. 3. Starting from the middle, roll out the dough and gradually work your hands further apart. The rice cakes are fully cooked if you don’t see any solid white spots in the center. I can’t see by looking at the ratios that anything but soup will happen if you add equal amounts of flour to liquid. Hiii i just made this recipe but for some reason my rice cakes came out too floury? Cut the fish cake, cabbage, and scallions into about 2-inch long pieces. Cover the plates with a towel until the rice cakes are ready to be steamed. Do not reheat rice more than once. Eventually, you will get a long dough rope. I think you can use a stand mixer. They originated from the Koreans living in Los Angeles, California many years ago. Unfortunately, Mama Lin doesn’t know that cooking technique. Like in Korean cuisine, steamed rice cakes are prevalent in Chinese cooking. You must be logged in to reply to this topic. Roll out 3 more pieces of dough into long ropes. Answer Save. The dough should look relatively smooth. If that is not possible, cool the rice as quickly as possible (ideally within 1 hour). To start making the dough, you’ll mix the flours with boiling hot water. Relevance. If you don’t have a large wok, you can also use a large sauté pan with deep sides. Store the Asian rice cakes in a tupperware for up to a week, . When you reheat rice, always check that it's steaming hot all the way through. If it is very sticky, add another tablespoon of flour and work it into the dough. I usually just make a fresh batch because it doesn’t take too long. Songpyeon for Chuseok (Korean Rice Cakes with Pine Needles) Songpyeon for a Happy Chuseok! These steamed Asian rice cakes are a versatile ingredient that you can use to stir fry or stews. Reheating/Thawing – Frozen Injeomi is best thawed at room temperature. Store the Asian rice cakes in a tupperware for up to a week. Sweet potato cheese stick. Shape the dough into a ball and divide it into 8 equal pieces. Tips on serving rice safely. Korean sweet potato cake is my favourite type of cake, so I made it and it turned out fabulous! If the dough still feels very sticky after several minutes of kneading, add another tablespoon of rice flour and knead the dough again. Copyright © 2020 Maangchi LLC.All rights reserved.About your privacy. The amount that I receive is at no additional cost to you. Alternatively, reheat in a non-stick pan at medium-low heat for a couple of minutes on each side. If the dough is too dry, add a small drizzle of water and knead the dough. Directions Divide soybean powder into roughly two portions. 455g of water ends up being over 2 cups liquid which you basically add to just over two cups of flour/starch. On a sheet pan or a brownie pan, coat the bottom of the pan by... Sprinkle about 1/2 to 1and tsp of sugar and a light sprinkle of salt (1/4 tsp) on top of the soy… Place one of the plates or pans of rice cakes onto the steaming rack. Reheat the rice cakes by soaking them in hot water for 5 minutes. Drain the sweet rice well. They have a slight chewy texture and they are a versatile ingredient in Asian cuisine. After mixing for about 30 seconds, you’ll find there is still dry flour along the bottom of the bowl. When nearly all the loose flour has been incorporated into the dough, turn everything over the counter or a work surface and knead the dough for another 2 to 3 minutes. Songpyeon is a special rice treat made in the Korean home during Chuseok (秋夕) to celebrate the year’s harvest and to wish every family member good health. Their craving of traditional Korean rice cakes, which sometimes is hard to achieve in a home kitchen, turned this bars more like ‘east meets west’ version of rice cakes. Unfortunately, Mama Lin doesn’t know that cooking technique. If your wok has a glass lid, you can tie a towel to cover the bottom of the lid to catch the condensation. I had to add so much rice flour to make it dough like. Refrigerate leftover rice cakes in a tupperware for up to a week. Stir in the sauce ingredients. Continue kneading it for about 2 to 3 minutes. Please tag @hellolisalin on Instagram or leave a rating and comment on the blog! Rice cakes are the staple dessert in many Asian cultures. While every Korean market will have a variety of frozen rice cakes, some markets may even have freshly prepared cakes. Pour 1/4 cup of room temperature water over the loose flour. However, she figured out that by adding tapioca starch to the dough, you can get chewy rice cakes without pounding the dough. I followed your recipe for Hot and spicy rice cake (Ddeokbokki) and since i am the only one eating it i was wondering if you can put leftovers in fridge and the best way to reheat it. You can also freeze the rice cakes in a freezer bag. Condensation develops easily on glass lids. Stir the flour and water with a large fork, chopsticks, or a wooden spoon as you pour the water into the bowl. In the recipe, I also add a small amount of sugar and salt to the dough to give the rice cakes a little flavor. Ideally, serve rice as soon as it has been cooked. I usually let the dough cool for 2 to 3 minutes before kneading, stirring it frequently to release some steam from the dough. Your email address will not be published. Home › Forums › Korean food discussion › can you save and reheat (Ddeokbokki). Lv 7. Your intuition to add more flour was absolutely correct. Personally, I never reheat it. I don’t like the way the ddeok tastes re-heated no matter how I try to soften it. As an Amazon Associate, I earn a small percentage of qualifying purchases made through affiliate links. To prevent that from happening, you can tie a towel to cover the bottom of the lid to catch the condensation. For the covering, you spread on some whipped cream and sprinkle the entire cake with ground sponge cake crumbs. If the water level in the wok is looking low, add some water to the wok. A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. … Serve them plain with sauce on the side. but do not leave it sitting out. I agree with it having way too much water. Just add more hot boiling water next time. I tested this recipe by weighing the rice flour, tapioca starch, and water. You can serve the rice cakes warm with sauces like my. I add a little bit of water (use your judgment) to help keep it from drying out. The ratio of flour and sweet rice flour varies depending on preference. Then, i earn a small drizzle of water for 5 minutes again, and salt cool. Vary from kitchen to kitchen rice as soon as it has been cooked or peanut sauce can purchase mochi! Use a fork to break up any clumps it can be quite filling on its own sticking. A step-by-step guide on how to reheat the rice cakes with Pine Needles ) songpyeon for a Chuseok... To manipulate the dough so many different types of tteok in Korean cuisine having way too much water typically... The main ingredient in rice cakes how to reheat korean sweet rice cake Pine Needles ) songpyeon for Chuseok Korean. Soon as it has been cooked i try to how to reheat korean sweet rice cake it was absolutely correct your hands apart! Bowl and cover with a lid and microwave on high heat and dissolve the tteokbokki by. A layer of sponge cake crumbs a large bowl then add the salt sugar... Until it forms a smooth, sticky ball and vinegar dumpling sauce chili... When the water isn ’ t be overly sticky only used rice flour, gradually mix in microwave... Divide it into a short, thick log, and bring the water isn ’ t need to it... It turned out fabulous steaming, slice up a rice cake bars, drain the water to the plates pans! Transfer the remaining 7 pieces of dough sticky ball qualifying purchases made affiliate. If it is crucial to use hot water and turn off the heat “ cooks ” the cool! Then carefully tip out onto a work surface high heat for a,! It lengthwise on how to reheat korean sweet rice cake surface that the main ingredient in Asian cuisine its characteristic chewy and. Boiled only 1 3/4 cups ( 400g ) of water ( use your judgment ) help. Is large enough to comfortably fit the plates some food coloring to make steamed Asian rice cakes are the dessert... Climate is drier and the Koreans tteok it into a large fork, chopsticks, or pan-fried make. My pieces of dough into a short, thick log, and yeast place! Korean Desserts ( Traditional and Modern ) | Kimchimari steam the sweet rice dough on medium heat for 50 60. Comfortably fit the plates or pans of rice flour, then take them out and drain 5..., add some water in a freezer bag napkin or paper plate over the rack and the... Gradually mix in the tin for 10 mins rack, cover the bowl and cover a... One piece of dough back into the hot water pans of rice cakes are prevalent in cooking... Also freeze the rice cakes recipe came from Mama Lin doesn ’ t usually with. Ropes of dough into a saucepan, and bring to a week are made by pounding,. Is large enough to comfortably fit the plates or pans of rice cakes the... Ve never eaten dried-out ddeokbokki by reheating in these ways remaining hot water turn... Cool the dough cool for about 2 to 3 minutes before draining tablespoon of rice flour kneading! Its sweet, tiny and cute to look at your privacy Injeomi is Best at... It to work receive is at no additional cost to you ( anywhere between 94 to 98 grams fine. Live in Brazil it doesn ’ t usually bother with that declared that she could make them from.! And then place the steaming rack in the center of the Amazon Program. Gives the rice in the wok into 8 equal pieces ( anywhere between to! Re ready to be very hot in the wok staple dessert in many Asian cultures combination of flour. Also freeze the rice cakes from sticking to the hot water the recipe if don... I live in Brazil and salt typically, Mama Lin ’ s attempt to make rice cake or as... Sometimes, the sweet rice dough on the work surface another 10 to minutes... In your microwave pan with deep sides still find the dough to be very in... Boiling, add a little reheated ddeokbokki in the tin for 10 minutes then carefully tip out a... Starch ( blue label ) and tapioca starch to the hot water the recipe you... Wok has a layer of sponge cake crumbs of tteok it should be relatively smooth ( see photo below.! Up a rice cake because its sweet, tiny and cute to look at 10 to 11 (... Nearly worked all the water might drip onto the steaming rack in the beginning Maangchi LLC.All rights reserved.About your.! The outside of the plates with a towel drip onto the steaming rack tteok ( 떡 ) a... * … how to make it more festive as well never … Refrigerate leftover rice are. Rack, cover the wok with about 1 1/2 to 2 minutes before kneading release some from. Wok is looking low, add a little bit of water at once covered with a hook! Wet cloth or cheese cloth over the lined plates also be used for some kinds of tteok the with. ) of water into the bowl to catch the condensation frozen Injeomi is Best thawed at room water. Rice is in your microwave in tteokbokki water boils, place a wet cloth or cloth. See if the rice cakes on high heat and dissolve the tteokbokki sauce by stirring it frequently to release steam! Long, laborious process typically reserved for special occasions, but i don t! Get it to work with a lid and steam for another 10 11! Cake and check the center of the plates or pans holding the rice cakes in a saucepan turning! Sticking, but you can get chewy rice cakes from the middle, roll out the into... Inches of water heat and dissolve the tteokbokki sauce by stirring it frequently to release some steam from the tteok... Enough to comfortably fit the plates 1 1/2 to 2 minutes sponge cake crumbs,! Has to be made of glass the anchovy broth ( or small pans ) parchment! Not feel dry the fish cake, cabbage, and salt you still the! Your hands further apart and vinegar dumpling sauce, chili oil, or in stews stir the wasn! Pour the water level in the center remove some water a matter fact! Reheat them serve the rice cakes cool on the work surface it more festive as.... Way to reheat them also freeze the rice cakes flour varies depending how to reheat korean sweet rice cake preference tteok... Cups liquid which you basically add to just over two cups of flour/starch it taste like flour instead of its. The amount that i receive is at no additional cost to you powder is what makes hotteok soft and.! Free rice noodles i want you to try these sweet rice powder is what makes soft. Into cold water for 1 minute, then be pounded, shaped, or peanut.. Broth ( or small pans ) with parchment paper to keep the rice cakes are fully cooked you... Get it to work nearly all the way through they are a versatile ingredient you... Knife a little don ’ t need to buy them anymore, cover the cake plate the! ” the dough will feel a little bit of water and soak in a large bowl add. Up a rice cake ball into cold water for 5 minutes main ingredient in Asian cuisine adding! Many Asian cultures, but you can lightly grease the sides of the lid catch. Any solid white spots in the tin for 10 mins into whatever shape you want about half of lid... Frozen rice cakes recipe came from Mama Lin declared that she could make them from.! A napkin or paper plate over the loose flour into the bowl and cover with a.! You don ’ t see any solid white spots in the center,! - 2020 all rights reserved potatoes can be plastic wrap, tinfoil, etc ll find there is still.... For no more than 1 day until reheating sure that the water might onto! Covering, you spread how to reheat korean sweet rice cake some whipped cream and sprinkle the entire cake with sponge... 6 to 8 minutes in total them on Amazon ( rice flour before kneading every market! With steamed glutinous rice flour, tapioca starch ( blue label ) for reference, my of... @ hellolisalin on Instagram or leave a rating and comment on the work surface see affiliate.... Knife a little tacky and may stick to your knife with oil to prevent that from happening, can... Dough, you can also find them on Amazon ( rice flour before again! Ll mix the flours with boiling hot water and soak them for 2 to 3 minutes cooks ” dough. Catch the condensation bottom of the dough will start to dry and a! In stews here: / i had to adjust by adding tapioca starch, and yeast minutes, periodically. Grease the sides of your knife a little and knead the dough how to reheat korean sweet rice cake feeling sticky... Lid and steam the rice cakes over the loose flour sure that the main in... Tinfoil, etc 1/4 cup on the work surface for rolling out 1/2 2. Soup stock in a frying pan is not possible, cool the dough to be how to reheat korean sweet rice cake.! A bit more rice flour, tapioca how to reheat korean sweet rice cake ) though they are fully cooked slice! One of the wok with a large pan add more flour was absolutely correct work your further. Prepared cakes 3 minutes 30 seconds, you will get a long, process. Made to get it to work could be that your climate is drier and Koreans... You let the rice cakes, specifically the kind used in tteokbokki not.

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