How To make Mexican Rice Cakes
4 Rice cakes
1/4 c Picante sauce
1/4 c Refried beans
1/3 c Shredded Cheddar cheese
1/4 c Sliced jalapeno peppers
Place rice cakes on baking sheet. Spread refried beans evenly on each rice cake; top with picante sauce, cheese, then with peppers. Bake at 400 degrees 10 minutes. Serve immediately. Microwave Oven Instructions: ============================ Prepare rice cakes as directed on microproof baking sheet. Cook uncovered on HIGH (maximum power) 1-1/2 minutes; rotate after 1 minute. Serve immediately. Each serving provides: * 87 calories * 3.7 grams protein * 3.4 grams fat * 9.4 grams carbohydrate * 310 milligrams sodium * 10 milligrams cholesterol Source: Cooking with Rice Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias
How To make Mexican Rice Cakes's Videos
Ci ba (Chinese sticky rice cake) with Brown Sugar
A very classic Sichuan style snack made from sticky rice cake named as Ci ba (糍粑). Ci (糍) means sticky while “Ba” means cake. If you visit a real Sichuan style restaurants, brown sugar Ci ba (红糖糍粑) must be listed on their dessert menu.
----------Ingredients-------------
2 cups short grain sticky rice , pre-soaked with water until softened
oil for brushing
oil for deep-frying
Brown sugar syrup
100 g brown sugar
70 ml water
toasted soy bean flour
-------- Instructions--------------
Wash grain rice and then soak with cold water overnight. In very hot summer days, place in a cooler place or fridge.
Steaming Drain and then transfer the rice to a steamer. Steam over high fire for 30 minutes.
Smashing Transfer the rice to a large bowl and then smash the sticky rice with rolling pin or smasher. If feel the rice is too sticky and hard to smash, wet the pin slightly.
Shaping Transfer the smashed sticky rice to a lined rectangle container, lay another paper on top and flat well with any flat surface. Place in freezer for 2 hours.
Oil Pre Heat oil until very hot (around 190 degree C) firstly.
Cutting Take out and cut into strips firstly and further into squares (around 4 cm in diameter). I covered the cake with oil paper so no water attached. Watch carefully to see whether there is water attached, if yes, pat dry with kitchen paper.
First-frying Place one cube in the oil and fry for around 10 seconds until the surface is shaped and firmed. Then place the other one, wait for 10 seconds and place the second one. Pick the browned ones to strainer to cool down slightly.
Second frying When all of the cubes are finished. Re-heat the oil to 210 degree C. Place the fried cubes in. Heat for around 10 seconds until they turns slightly golden brown. Transfer out immediately. Strain oil and place in serving plates.
Serving Drizzle brown sugar syrup and then sift soy bean flour.
----------printable recipe -------
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Mexican Rice Balls - Healthy Side Dish Recipes - Weelicious
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Video by Mike Ervin
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The crazy thing I made with leftover rice! | FeelGoodFoodie
How to Make TTEOKBOKKI- Korean Spicy Rice Cakes #shorts
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INGREDIENTS:
2 cups water
2 tbsp gochujang
1 tbsp soy sauce
1 1/2 tbsp sugar
1 cup Korean rice cakes
2 sheets of fish cake cut into strips
1 tsp sesame oil
Green onions
Sesame seeds
Directions:
1. On medium heat, pour water into the pan.
2. Add the gochujang, soy sauce, and sugar. Continue to stir until gochujang and sugar dissolves, about 1-2 minutes.
3. Add rice cakes, fish cake, and sesame oil.
4. Garnish with green onions. Cook and stir for 2-3 min.
5. Sprinkle with sesame seeds.
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