As the first rays of sunlight broke through the kitchen window, I found myself reminiscing about my childhood, where my grandmother would spend her afternoons crafting the most delightful rice cakes. The aroma would waft through the house, drawing us kids in like moths to a flame. The texture was always perfectly chewy, and the toppings were as varied as our imaginations. Today, I decided to recreate those cherished memories with my own twist, experimenting with flavors and textures that would make my grandmother proud.
Ingredients
2 cups of short-grain rice
2 ½ cups of water
½ teaspoon of salt
2 tablespoons of sugar (optional)
1 tablespoon of sesame oil
½ cup of your favorite toppings (such as scallions, seaweed, or sesame seeds)
Soy sauce for serving (optional)
Instructions
Begin by rinsing the short-grain rice under cold water until the water runs clear. This helps to remove excess starch, ensuring a perfect texture for your rice cakes. Once rinsed, combine the rice and water in a medium-sized pot, and add the salt and sugar if you choose to include it. Bring this mixture to a boil over medium-high heat. As the water begins to bubble, reduce the heat to low, cover it with a lid, and let it simmer for about 18-20 minutes until the rice is tender and the water is absorbed.
Once cooked, remove the pot from the heat and let it sit, covered, for an additional 10 minutes. This step is crucial as it allows the rice to steam and become even fluffier. After the resting period, transfer the rice to a large mixing bowl. With a wooden spoon or spatula, gently mash the rice until it becomes a sticky, cohesive mixture. This is where you can infuse a bit of flavor by mixing in sesame oil and any desired toppings like chopped scallions or sesame seeds.
Next, line a flat dish or a baking tray with parchment paper. With damp hands, take a handful of the rice mixture and shape it into small, round cakes about half an inch thick. Place each cake onto the lined tray, ensuring they don’t touch each other. Once you’ve formed all the cakes, cover them with plastic wrap and place them in the refrigerator for at least an hour to firm up.
When you’re ready to enjoy these delightful rice cakes, heat a non-stick skillet over medium heat. You can add a drizzle of sesame oil for extra flavor. Once the skillet is hot, carefully place a few rice cakes in the pan and cook for about 3-4 minutes on each side until they are golden brown and crispy on the outside while remaining chewy on the inside.
Serve your homemade rice cakes hot, with a drizzle of soy sauce for dipping or more toppings of your choice. Each bite brings back a flood of nostalgia, and I can’t help but smile, knowing that my grandmother’s spirit lives on in my kitchen with every delicious mouthful.