Overpaying Sticky Rice Cakes Are So Easy To Make!

Hi , everyone .

Welcome to soup up recipes .

I'm Mandy .

Today , I'm going to show you how to make rice cake in two methods .

One that you can make from the rice flour that comes in the package .

If you don't have access to buy this , you can choose the second method that you can make it from the rice .

Both ways are super easy .

Anyone in the world can do it .

Let's get started .

Although rice cake is popular all over China , the texture varies from province to province .

The rate ratio between the rice and the gluten rice determines the texture .

Some places use 100% rice .

So the texture is a bit firm bouncy and very slippery .

This is more for like savory kinds of recipe .

Some places will use or glutens rice .

So the cake will come out gooey , sticky and stretchy is more for dessert .

However , most places like to do a mix of both , which is what we are making today .

So here's my ratio , 100 g of gluten rice flour and 300 g of rice flour .

You can play around the ratio to find the best texture that you prefer .

Pour in 300 g of room temperature water , stir it at the same time , go in with your hand to form it into a dough .

Divide it into six parts , just go with your eyes .

Don't need to use a scale flatten them .

So they are not too thick place , a wet cheese cloth in the steamer to prevent sticking .

You can also use parchment papers .

It doesn't matter if they touch each other place .

The steamer above a pot that is filled with water , turn the heat too high .

When you see some steam coming out , switch the heat to medium and count the time for 20 minutes while waiting .

I'm going to show you the second method in which you can make it from rice .

So it's the same ratio , 100 g of gluten rice and 300 g of jasmine rice .

Just rinse them roughly to remove the dust .

No need to rub and rinse the grains until the water becomes clear , soak them overnight .

I've got here a batch that I made yesterday .

We're gonna start from here .

Let me show you how it should be .

Try to crush the grain with your fingers .

If it breaks easily like that , you are good to go drain the rice .

I'm using a cheese cloth , but you can use a strainer , transfer it into a blender .

Add just enough water to blend onto smooth .

I used about three quarter cup .

If you use a lot of water that is fine too .

It will just take a lot more effort to squeeze the water out , pour the rice puree into a fine cheese cloth .

For this method , I can't give you an exact water ratio .

You have to do your best to squeeze .

It will take some time and quite a lot of force when you feel like you cannot get any more water out and the whole dough is solid , you're good to go .

Next step is the same as if you were using the rice flour , divide it into six big chunks frighten them and place them into a steamer .

By now , the first batch should be done steaming , take it off the stove and put the second batch on the water is already boiling .

So just continue to steam for 25 minutes .

Let it cool with the lid covered until lukewarm oil , your cutting board to prevent it sticking .

Next step is to manipulate the dough .

You want to do this while it is still warm .

If it gets cold , it becomes really difficult to work with , you can pound it or need it to develop the texture .

The more you work with the dough , the cooler it will be .

If this is the first time you are making this , you should take a small bite before and after you feel a big difference in texture , it gets kind of messy and it does take a lot of labor .

If you have a kitchenaid , that will be the best .

Although you have to use the spatula to help to scrape down the site .

But still it is a life saver for my arthritis wrist .

You will know it is done when the dough becomes soft and smooth .

There's no lumps anymore .

Divided into eight even pieces .

Roll it into long thin locks .

If your rice cake is sticky , you can apply a little more oil on the surface .

Mine are pretty good .

So I am not going to brush any cut them into long cylinders .

Freshly made rice cake is very delicious .

Simply dip it in sugar , honey or sweetened condensed milk .

Yum , nice and chewy but not too sticky for the other batch that I made from the rice grains .

I rolled it into two feather logs .

They're still quite soft at this moment .

If you cut them right now , they will stick to your knife really bad .

You have to put them in a sealed container and chill in the fridge overnight .

This is the batch that I made yesterday .

As you can see , it's really tough and fair now slice it diagonally into a quarter of an inch thick pieces .

It looks very hard right now .

Don't worry , once cooked , it'll be soft and gooey .

Again .

This is the shape that I like to use for savory recipes such as stir fried rice cake , which I will share it in the future .

Rice cake can stay good in the fridge for one week and one month in the freezer .

If you freeze it for too long , it is still edible , but it will start cracking .

This is a very basic recipe .

There's no salt or sugar .

So it is suitable for almost any recipe that ask for rice cake .

I hope you enjoyed this video .

Don't forget to hit the like button and share the recipe with your friends or family that really encouraged me to continue to make more delicious recipes .

Thank you for watching and I'll see you next time .

Bye .