Caraway Rice Cakes Recipes

STIR-FRIED RICE CAKES (NIAN GAO)

Steps:

• Marinate the julienned pork with the water, light soy sauce, sesame oil, white pepper, vegetable oil, and cornstarch. Allow to sit for 20-30 minutes, while you prepare the rest of the ingredients.
• Rinse the rice cakes and drain. If using fresh or frozen rice cakes, you do not have to soak or thaw them. Only soak (according to package instructions) if using dried rice cakes.
• Thoroughly wash the baby bok choy (or napa cabbage). Drain, shaking off excess water. If using baby bok choy, separate into individual leaves. If using napa cabbage, cut the large leaves into smaller bite-sized pieces. Also prepare the garlic and scallions.
• If using mushrooms, slice them thinly. If using dried shiitake mushrooms, save the soaking liquid.
• Place your wok over high heat until it begins to smoke lightly. Add the vegetable oil to coat the wok, and add the pork and garlic. Cook until the pork turns opaque. If using mushrooms, add them now and stir-fry for 1 minute.
• Stir in the scallions, bok choy/cabbage, and Shaoxing wine. Stir-fry for 30 seconds, and move everything to the center of the wok to create an even "bed" of vegetables and meat. Distribute the rice cakes on top (this prevents them from sticking to the wok).
• Add water (or mushroom soaking water for extra flavor). Depending on how hot your stove gets, you can add 1/2 cup to 3/4 cup. Cover, and cook for 2 minutes to steam the rice cakes and cook the vegetables.
• Remove the cover, and add the sesame oil, dark soy sauce, light soy sauce, oyster sauce, white pepper, and sugar. Stir-fry everything together for 1 minute over medium heat. Taste, and season with additional salt if necessary. Continue stir-frying until the rice cakes are coated in sauce, cooked through but still chewy. Plate and serve!

CARAWAY SEED CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a 2lb/900g loaf tin with baking parchment.
• Beat the caster sugar and butter using an electric whisk or wooden spoon. Whisk in the eggs and vanilla, then gently stir in the flour, ground almonds, milk and caraway seeds.
• Pour the mixture into the tin. Sprinkle over the demerara sugar and flaked almonds, then bake for 1 hr or until a skewer poked into the cake comes out clean. Remove from the tin and leave to cool on a wire rack.

10-MINUTE RICE CAKES

Steps:

• Mix rice, egg, basil, milk, salt, and pepper together in a bowl.
• Melt butter in a skillet over medium heat. Pour rice mixture into the skillet in 2 equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue cooking until second side is browned, about 2 minutes more.

ENGLISH CARAWAY CAKE

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour the bottom and sides of an 8 inch round cake pan with 1 tablespoon softened butter or margarine.
• Sift together flour, salt, and baking powder.
• Cream 1/2 cup butter or margarine and sugar together. Mix in caraway seeds and egg. Add flour mixture and milk, beating well. Pour batter into prepared cake pan.
• Bake for about 45 minutes, or until a knife inserted into the center comes out clean. Cool.

STIR-FRIED RICE CAKES WITH XO SAUCE

Steps:

• Bring a large pot of water to a gentle simmer. Dip the rice cakes in the water for 30 seconds.
• Meanwhile, warm a large stainless steel saucepan or nonstick wok with the XO sauce and any of the oil it's packed in over medium heat. Put the warmed rice cakes in the pan with a little of the simmering water. Raise the heat to high and add the soy paste, Shaoxing, black vinegar, soy sauce, fish sauce and sugar. Cook, swirling, until the sauce starts to come together and the rice cakes are warmed through, 3 to 5 minutes. Add the garlic chives and bean sprouts and swirl to warm through and wilt slightly. Transfer to a serving plate and grate the bottarga on top.

CARAWAY RICE CAKES

Steps:

• In a 1 1/2- to 2-quart heavy saucepan bring water, broth, rice, caraway seeds, and salt to a boil and cook, covered, over very low heat until liquid is absorbed and rice is tender, about 20 minutes.
• Preheat broiler and butter a baking sheet.
• Fluff rice with a fork. Fill a 1/3-cup measure with rice, packing it, and turn out onto baking sheet. Make 5 more rice cakes in same manner and arrange on baking sheet about 3 inches apart. Gently flatten cakes with back of a fork to 4 inches in diameter and cool 5 minutes. Brush rice cakes with butter and broil 3 to 4 inches from heat until pale golden, about 4 minutes.

CARAWAY RICE CAKES

Steps:

• In a 1 1/2 to 2-quart heavy saucepan bring water, broth, rice, caraway seeds, and salt to a boil and cook, covered, over very low heat until liquid is absorbed and rice is tender, about 20 minutes.
• Preheat broiler and butter a baking sheet.
• Fluff rice with a fork.
• Fill a 1/3-cup measure with rice, packing it, and turn out onto baking sheet.
• Make 5 more rice cakes in same manner and arrange on baking sheet about 3 inches apart.
• Gently flatten cakes with back of a fork to 4 inches in diameter and cool 5 minutes.
• Brush rice cakes with butter and broil 3 to 4 inches from heat until pale golden, about 4 minutes.