How to Make Seaweed Rice Cakes with Leftover Rice

• 1

  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.

  

  

  

  
• 2

  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.

  

  
• 3

  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.

  

  
• 4

  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.

  

  
• 5

  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!

  

  
• 6

  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!