Rice cakes

Pantry

Rice cakes are rice-based foods that have been shaped, condensed, or combined into a single form. Rice cakes are prevalent in many different cultures but are particularly popular in Asian cuisine. Some common rice cakes include those made with rice flour, ground rice, and whole grains of rice binded together. There are countless types of rice cakes with many varieties found throughout the world. Some of the most popular rice cakes can be found in Korean cuisine. Otherwise known as tteok, or Korean rice cakes, these cakes are made from steamed rice that’s pounded, rolled into long logs, and then cut into small, bite-sized pieces. Korean rice cakes have a distinct chewy texture that are perfect in both sweet and savory dishes. They tend to crisp up when fried, adding another layer of deliciousness. Korean rice cakes are perfect added to soups, stews, and stir-frys. Tteok is also the main ingredient used in tteokbokki, a popular stir-fried Korean dish. It’s made with garaetteok, a cylinder-shaped Koren rice cake, and seasoned with gochujang or red chili paste, fish cake, eggs, and green onion. Rice cakes are also popular in other Asian cuisines, including Filipino, Chinese, Japanese, Indonesian, Vietnamese, and many more. In the United States and the UK, rice cakes look much different than the Asian varieties. Often consumed as a snack, rice cakes are a type of puffed rice cake. Rice kernels are heated under high pressure and the puffed grains are bonded together. The rice cakes are usually hard, flat, and round with a light and airy bite. Puffed rice cakes are a popular snack for children and anyone looking for a low calorie alternative to bread, crackers, or chips. They are commonly sold in a variety of flavors and are easy to find in most supermarkets.