How to Make Rice Cakes
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How to make rice cakes

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Recipes
Korean
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So many of you loved the chewy rice cakes I made with sweet rice flour—thank you for all the support! 🙌 After getting tons of comments like “Can I use regular flour instead?”, I knew I had to try it. In this video, I tested a combo of all-purpose flour and tapioca starch, and the result surprised me—chewy, smooth, and totally satisfying!
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rice cakes have been on repeat here all summer 🤤   ingredients: 3 rice cakes, 2 shots espresso, 1/2 cup sweetened yogurt and 1/2 tbsp cocoa powder.  #ricecake #ricecakes #healthydessertrecipe #healthysnackideas #easyhealthyrecipe
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9hr · 4 servings

 

-2 cups (300g) short-grain rice (e.g sushi rice)
 • WASH/SOAK in water 8h/DRY with a towel and GRIND into flour
 • For stove top:
 • -2/3 cup (155ml) boiling water
 • -a pinch of salt
 • -1 Tbsp corn starch 
 • MIX until it’s a sticky dough/STEAM on the stove for 30mins 
 • For microwave method:
 • -1/2 cup (125ml) boiling water
 • STIR/MICROWAVE 2 minutes
 • -1/4 (50ml) water
 • STIR/MICROWAVE 1,5 minutes
 • ADD a little oil to a working surface/POUND 5-7mins/CUT in 4/ROLL out strings/CUT into cylinders 
 • You can freeze them up to 3 months and use just like store bought rice cakes
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If you’ve never tried chewy rice cakes in a sweet and spicy sauce, this is your call! And it doesn’t get any easier with these DIY rice paper roll ups 🥰 To make this, you’ll need 👉 8-10 rice papers 👉 2 tbsp gochujang paste, or more if you like it 🔥 👉 2 tbsp soy sauce 👉 1 1/2 tbsp sugar 👉 about 200 ml water 🤫 to thicken the sauce, dissolve 1 tsp of cornstarch in 1 tbsp of water
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