Red rice cakes, often found in Asian cuisines, particularly in Korea (as “tteok”), can be made using a few staple ingredients. If you’re looking to prepare red rice cakes, here’s a basic recipe:
Ingredients:
2 cups of red rice flour (you can find this at most Asian supermarkets or online)
1 to 1.5 cups of water (adjust as needed)
A pinch of salt
Optional: food coloring if you desire a more vibrant color.
Procedure:
Preparation of Red Rice Flour (if you’re starting with whole red rice):
a. Soak the red rice overnight or for at least 8 hours.
b. Drain the water and spread the soaked rice on a cloth to air dry for about 30 minutes.
c. Grind the rice to a fine powder using a blender or grinder.
d. Sieve the powder to get fine rice flour.
Making the Dough:
a. In a mixing bowl, combine the red rice flour and salt.
b. Gradually add water while mixing continuously to form a soft dough. The dough should be moist and pliable, similar to play-dough. If it’s too wet, add a bit more flour. If it’s too dry, add a little more water.
c. If you are using food coloring, you can add a few drops to get your desired color.
Shaping:
a. Divide the dough into small portions.
b. Roll each portion into a ball or cylinder shape, or any other shape you desire. In Korea, cylinder-shaped red rice cakes are often used for dishes like tteokbokki.
Steaming:
a. Prepare a steamer and bring the water to a boil.
b. Line the steamer tray with a cloth or parchment paper to prevent sticking.
c. Place the shaped rice cakes on the steamer tray, ensuring they aren’t touching each other to prevent sticking.
d. Steam the rice cakes for about 20-30 minutes or until they become translucent.
Cooling:
a. Once done, remove the rice cakes from the steamer and let them cool for a few minutes. They will become slightly firmer as they cool.
Storing: If you’re not eating them immediately, store the rice cakes in an airtight container to maintain their freshness.
These rice cakes can be eaten as they are or used in various dishes. Enjoy your homemade red rice cakes!
