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Preparation
45 minutes
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Difficulty
Easy
Ingredients for Seaweed Rice Cake with Leftover Rice For 1 person
Rice 1 cup Honey 2 tablespoons Soy sauce 50 ml Seaweed 1 sheet Cooking oil 100 ml
How to Make Seaweed Rice Cakes with Leftover Rice
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Flatten the leftover rice
Pour a cup of rice onto a layer of plastic wrap, then cover it with another layer of wrap. After that, use a rolling pin to flatten the rice to a thickness of about 0.5cm.
Use a mold dipped in water, then press it into the flattened rice to create small round pieces of rice.
Tip:
- You should not flatten it too thickly, as the cakes will be hard when fried and won’t taste good.
- You can use molds of various shapes: round, heart, star,… to make the cakes more attractive.
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First Bake in the Microwave
Place the shaped rice pieces on a plate, then put them in the microwave for 1 – 2 minutes on low heat, then take them out and let them cool for about 3 – 5 minutes.
Continue to put the rice back in the microwave, repeating the process several times until the rice becomes firm.
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Brush seasoning
Put 50ml of soy sauce into a bowl along with 2 tablespoons of honey and stir well to create a seasoning for the cake.
Then use a brush to apply the mixed seasoning onto both surfaces of the leftover rice that has been baked in the oven and marinate for about 5 – 10 minutes to absorb the seasoning.
Tip: You need to use a large amount of cooking oil, enough to submerge the cake so that when frying, the cake will be crispier and tastier.
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Fry the cake
Place a pan on the stove, add 100ml of cooking oil and heat it up, then add the seasoned cakes to fry until golden and crispy on both sides, then take them out to drain the oil.
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Insert seaweed
Cut the seaweed into small squares, then insert them into each piece of rice cake.
Tip: Depending on your preference for the amount of seaweed, you can cut the seaweed into larger or smaller sizes!
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Final Product
Rice cake is crispy, with the salty-sweet flavor of soy sauce and honey along with seaweed that will make you eat endlessly!
How to store cake
- The cake will taste better when you eat it hot. You should make just enough for the day.
- You can freeze uncooked rice cakes in the refrigerator for 2 – 3 weeks. When ready to eat, just thaw, then spread the seasoning and fry until golden.
- For fried rice cakes, you can also wrap the cakes in oil-absorbing paper and place them in a tightly sealed food container and store them in a dry place for use within the day or in the refrigerator for 2 – 3 days.
See more:
With just a bowl of rice, you can make delicious seaweed rice cakes. Wish you success!
*Source of the recipe and images from the YouTube channel Cat’s Kitchen.
