Rice cake что это
День рисового пирога
Если вы думаете, что только российское правительство выдумывает разные несуразные праздники, то вы глубоко ошибаетесь.
Как вы знаете, 11 ноября — это День Пеперо. В целом очень напоминает День Святого Валентина — и по значению, и по уровню продаж всякой ерунды. Да-да, мне просто завидно! 🙂
История праздника
Но вернемся к теме нашей сегодняшней статьи. В 2006 году правительство Республики Корея посмотрело на прибыль, которую корпорация Lotte получает от продажи пеперо в День переро (а это до 65% выручки от этого продукта), и подумало, что нужно направить энергию корейцев в нужное культурное русло. Так появился День длинного рисового пирога — День Карэтток (가래떡 데이).
Что такое тток и его виды
Карэтток — это разновидность рисового пирога, который имеет цилиндрическую форму. Именно этой формой он напоминает арабскую цифру 1 и позволяет примазаться к дате 11.11. Его делают из клейкого риса, потом варят. В целом пирог готов к употреблению.
Обычно его жарят на гриле или окунают в соус из кочучана и получаются ттоккоджи (떡꼬치).
Еще пирог можно нарезать на клецки и пустить в традиционный для Нового года суп — ттоккук (떡국). Хотя осторожней, потому что этот суп прибавляет вам целый год!
Более тонкая версия карэтток идет на всем известные ттокпокки (떡볶이).
Обычно отмечают этот день всякими фестивалями по созданию самой длинной колбаски карэтток, которые организует правительство Кореи и различные сельхозминистерства. В общем решайте сами что сегодня отмечать и как этот день праздновать. И какому пороку поддаваться — покупательскому или обжирательскому. Говорят, карэтток хорошо идет под пиво.
rice cakes
Смотреть что такое «rice cakes» в других словарях:
rice cakes — light food made from puffed rice … English contemporary dictionary
Puffed rice cakes — Puffed rice cake is a type of food made with puffed rice. Typically, it is eaten as a healthy snack, although some also use it as a variant of Wor bar. In the commonly available commercial format, one rice cake provides around 40 calories (8… … Wikipedia
Sanna (rice cakes) — Sanna, a type of rice cake, is a Goan variant of idli, a South Indian dish, native to the Goan Catholics community of Goa. Sanna consist of two types: toddy fermented sannas and the other made using the sap of rhe coconut palms [cite web|url=http … Wikipedia
Rice vermicelli — Strands of bihon vermicelli Chinese name Chinese 米粉 … Wikipedia
Rice cake — Cantonese sweet nian gao cake, pan fried … Wikipedia
Rice Krispies Treats — Treat squares Rice Krispies Treats prior to being cut into single serving bars … Wikipedia
Rice flour — A box of sweet rice flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour may be made from either white rice or brown… … Wikipedia
Rice and curry — This article is about the dish. For the album, see Rice Curry. A Sri Lankan rice and curry dish. Rice and curry is a popular dish in Sri Lanka and the Southern Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu. Rice and curry… … Wikipedia
rice flour — noun • • • Main Entry: ↑rice * * * rice flour, 1. ground rice, used especially in making puddings, cakes, and face powder. 2. the layer of the rice kernel next to the cuticle, rubbed off as a powder in the processes of hulling and polishing … Useful english dictionary
Glutinous rice — (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut)[1] is a type of short grained Asian rice that is especially sticky when cooked. It is … Wikipedia
Rice cake что это
Any kind of food made from rice that has been shaped, condensed, or otherwise combined into a single object.
A wide variety of rice cakes exist in many different cultures in which rice is eaten, particularly in Asia. They originate from Korea, where their ancestors made Tteok since the bronze age.
Damn than girl gotta fat rice cake
Brian: Hey Peter have you tried these things called rice cakes, they are apparently good for a diet.
The video was really funny tho bruh
Ginger: «Have you seen Jennifer’s Body?»
Fleur: «Are you kidding? I’ve probably rice caked that movie six times this week.»
Ginger: «Did you go to school today?»
Fleur: «Nah man, I stayed home. It was a rice cake day.»
Ginger: «That’s rice cake.»
Lady Rice Cake: «I’m beautiful in my way
‘Cause God makes no mistakes.
I’m on the right track, baby,
I was born rice cake.»
Asian Rice Cakes (Steamed Rice Cakes)
Here is a step-by-step guide on how to make steamed Asian rice cakes. They have a slight chewy texture and they are a versatile ingredient in Asian cuisine. Serve them plain with sauce on the side, stir fried, or in stews!
Often times, tteok is made by pounding a rice flour dough to give the rice cakes its characteristic chewy texture. Although the shape of the rice cakes you see here looks a lot like garaetteok (cylindrical rice cakes), it is not derived from the traditional method of making tteok. That’s why I hesitate to call this a tteok or garaetteok recipe because it is my mom’s interpretation of a Korean-style rice cake. However, if you are interested in learning how to make tteok from scratch, check out this recipe from Maangchi.
These steamed Asian rice cakes are a versatile ingredient that you can use to stir fry or stews.
HOW TO MAKE STEAMED ASIAN RICE CAKES
FLOUR BLEND
The rice cakes are made from a combination of rice flour and tapioca starch. The tapioca starch gives the rice cakes a chewier quality. If you only used rice flour, the rice cakes will be firmer and denser when you bite into them.
In the recipe, I also add a small amount of sugar and salt to the dough to give the rice cakes a little flavor.
USING HOT WATER TO MAKE THE DOUGH
To start making the dough, you’ll mix the flours with boiling hot water. It is crucial to use hot water because the heat “cooks” the dough, making it flexible and pliable. In turn, this allows you to manipulate the dough into whatever shape you want.
When adding water to the flour, I usually pour about half the water into the bowl with one hand, and use the other hand to stir everything simultaneously. Once all the water has absorbed, I’ll add the rest of the hot water. Stir the water and flour together for 30 seconds to 1 minute. If the dough is looking very dry, pour room temperature water over any loose flour on the bottom of the bowl, 1 to 2 tablespoons at a time.
KNEADING THE DOUGH
As you can imagine, the dough is very hot in the beginning. I usually let the dough cool for 2 to 3 minutes before kneading, stirring it frequently to release some steam from the dough. If you still find the dough to be very hot, stir the dough for for another 1 to 2 minutes before kneading.
Knead the dough until you have nearly worked all the loose flour into the clump of dough. Then, turn the dough onto a work surface. Continue kneading it for about 2 to 3 minutes. The outside of the dough should be relatively smooth (see photo below). This dough is very forgiving, so it doesn’t matter if you have a few creases here or there. Most importantly, the dough should not feel dry.
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. As you continue to knead it, the dough will gradually feel less sticky. Towards the end of kneading, I found the dough to be a little tacky but not overly sticky. If the dough still feels very sticky after several minutes of kneading, add another tablespoon of rice flour and knead the dough again.
DIVIDE DOUGH AND SHAPE INTO LONG ROPES
This type of dough does not need any resting time. As a matter of fact, it’s better to work with it while the dough is still warm. If you let the dough sit for a long time, the outside of the dough will start to dry and form a crust.
Shape the dough into a ball and divide it into 8 equal pieces. You don’t need to be too precise. For reference, my pieces of dough were somewhere between 95 to 100 grams.
Leave one piece of dough on the work surface for rolling out. Transfer the remaining 7 pieces of dough back into the bowl and cover with a towel.
Shape the piece of dough into a short, thick log, and then place the log on the work surface. Starting from the middle, roll out the dough and gradually work your hands further apart. Eventually, you will get a long dough rope. It should be about 16 inches long and just over 1/2 inch in diameter. Roll the dough rope off to the side.
Roll out 3 more pieces of dough into long ropes. Then, line up the 4 ropes of dough and cut them up into 2-inch pieces. The dough will stick to your knife a little. You can lightly grease the sides of your knife with oil to prevent sticking, but I don’t usually bother with that.
Transfer all the pieces of rice cake onto a large baking sheet and cover them with a towel while you finish shaping and cutting the remaining pieces of dough. 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. Then, roll out the dough into a rope.
EQUIPMENT TO STEAM ASIAN RICE CAKES
ALTERNATIVE STEAMING SETUP
You’ll want a wok that is large enough to comfortably fit the plates or pans holding the rice cakes. If you don’t have a large wok, you can also use a large sauté pan with deep sides. I would also recommend using a shorter steaming rack. Many sauté pan lids tend to be made of glass. Condensation develops easily on glass lids. Sometimes, the water might drip onto the rice cakes while they are cooking. To prevent that from happening, you can tie a towel to cover the bottom of the lid to catch the condensation.
You can also steam the cakes in bamboo baskets.
STEAM THE ASIAN RICE CAKES
Line 2 plates (or small pans) with parchment paper to keep the rice cakes from sticking to the plates. Arrange the pieces of dough into rows on the parchment-lined plates. Keep the rice cakes covered with a dry cloth until they’re ready to be steamed.
Fill the wok with about 1 1/2 to 2 inches of water. Bring the water to boil. Then, carefully place the steaming rack in the center of the wok. Make sure that the water isn’t covering the rack completely. If that is the case, remove some water from the wok. Place one of the plates or pans of rice cakes onto the steaming rack. Finally, cover the wok with a lid and steam the rice cakes on high heat for 10 to 11 minutes.
To check to see if the rice cakes are fully cooked, slice up a rice cake and check the center. The rice cakes are fully cooked if you don’t see any solid white spots in the center. Let the rice cakes cool on the counter while you steam the second batch of rice cakes. If the water level in the wok is looking low, add some water to the wok.
HOW TO STORE ASIAN RICE CAKES
You can also freeze the rice in a freezer bag and they will keep for months. Reheat the rice cakes by soaking them in hot water for 5 minutes.
HOW TO EAT ASIAN RICE CAKES
Homemade Rice Cakes Recipe
This crunchy Homemade Rice Cakes recipe is super easy to make and delicious! Enjoy a healthy snack and choose if you’d like it sweet or savory. Can be Gluten Free!
Homemade Rice Cakes Recipe
Lately, my daughters have been begging me to add some different snacks to their lunch boxes. After wracking my brain and remembering the brown rice cakes I did last year, I decided to recreate them and added a few touches.
I love these Homemade Rice Cakes because they’re low in calories, delicious, crunchy and super easy to make. Why buy them at the store when you can make them yourself? My favorite part is customizing them the way I like them.
As you can see, some are brown and some are more yellowish, that’s because I made a cinnamon sweet and a savory one.
The basic rice cake recipe is mild and kind of flavorless, just like the store bought ones, so I trump up the flavor by adding cheese, spices, or just cinnamon and Truvia (or any other sweetener).
The shape and size can also be customizable. With my brown rice cakes, I made then thinner and in a cute donut shape.
With these ones, I made them in a muffin tin for a more traditional shape. Next time, I’ll make them in a heart shape mold.
Just keep in mind that the size and shape will determine the baking time. Since these Homemade Rice Cakes were made using a muffin tin, it took about 45 minutes until the tops were browned and crispy on all sides.
All you need is a high-speed blender and a muffin tin, that’s it. Doesn’t get any easier than this!
I hope you can try this delicious Homemade Rice Cakes at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.