Asian Rice Cakes Recipe

This Asian Rice Cakes recipe is a crispy and chewy recipe, which is made with scallions and pickled ginger. It’s the perfect savory snack, ready in about 50 minutes.

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Asian Rice Cakes Ingredients

• 1/2 cup short-grain rice
• 1 cup water
• 2 tsp. rice wine vinegar
• 1 oz. (about 1/4 cup) thinly sliced scallions
• 1 Tbsp. chopped pickled ginger
• Cooking spray, as needed

How To Make Asian Rice Cakes

1. Cook the Rice: In a small saucepan, combine the short-grain rice and 1 cup of water. Bring to a boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 15-20 minutes, or until all the water is absorbed.
2. Rest the Rice: Remove the pan from the heat and let it stand, covered, for at least 10 minutes. This steaming step is crucial for the right sticky texture.
3. Season the Rice: Transfer the hot, cooked rice to a medium bowl. Add the rice wine vinegar, sliced scallions, and chopped pickled ginger.
4. Mix and Cool: Gently fold the ingredients into the rice using a rice paddle or spatula until evenly distributed. Let the mixture cool down for 5-10 minutes, or until it’s cool enough to handle.
5. Form the Cakes: Dampen your hands with water (this prevents sticking). Scoop about 2 tablespoons of the rice mixture and press it firmly between your palms to form a small, flat patty or “cake.” Repeat with the remaining rice, making about 8 small cakes.
6. Fry the Cakes: Coat a large non-stick skillet or griddle with cooking spray and place it over medium-high heat. Once hot, carefully add the rice cakes in a single layer.
7. Crisp and Serve: Cook the rice cakes for 3-5 minutes per side, without moving them, until they are golden brown and have a crispy crust. Serve immediately, plain or with a side of soy sauce.

Recipe Tips

• What’s the best rice to use? You must use a short-grain or medium-grain rice, like sushi rice or Calrose rice. The high starch content is what makes the cakes sticky and hold their shape. Long-grain rice (like Basmati or Jasmine) will not work and the cakes will fall apart.
• How do I stop the rice from sticking to my hands? Keep a small bowl of cold water next to your workstation. Dip your hands in the water before forming each cake. The water creates a barrier and makes shaping the sticky rice effortless.
• Can I use leftover rice for this? Yes! This is a perfect way to use leftover short-grain rice. Just add the seasonings and a tiny splash of water, then microwave the rice for 30-60 seconds to warm it up. This makes it sticky and pliable again before you form the cakes.
• How can I add more flavor? Feel free to mix in other ingredients with the scallions and ginger. Toasted sesame seeds, a dash of soy sauce, or finely chopped kimchi are all excellent additions.

What To Serve With Asian Rice Cakes

These savory cakes are fantastic on their own as a snack or appetizer, but they are even better with a simple dipping sauce.

• Soy sauce mixed with a little rice vinegar
• Sweet chili sauce
• Spicy mayo (Sriracha mixed with mayonnaise)
• A fried or poached egg on top for a small meal

How To Store Asian Rice Cakes

• Refrigerate: Store cooled rice cakes in an airtight container in the fridge for up to 3 days. Note: they will become very hard and dry once chilled.
• Reheat: The best way to bring them back to life is to re-fry them. Add a little cooking spray or oil to a non-stick pan and pan-fry them over medium heat for 2-3 minutes per side until they are hot and re-crisped.

Asian Rice Cakes Nutrition Facts

(Per cake, assuming 8 cakes)

• Calories: ~40 kcal
• Total Fat: 0.5g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 25mg
• Total Carbohydrate: 8g
• Dietary Fiber: 0.5g
• Sugars: 0g
• Protein: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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