Stir-fried rice cakes (vegan)

vegan + Gluten-free Rice cakes

Rice cakes are very familiar among Asian countries. Well, it differs from region to region or country to country.

Here I am preparing the Indian stir-fried rice cakes. It is a very simple and quick recipe you can prepare at home anytime. Whether it's for breakfast or dinner, it's the perfect food all the time and also pocket friendly.

All you need is a few ingredients and some patience to prepare the small ball-shaped rice cakes. Ahh yes, it can be prepared in less than 30 minutes.

Well, I prefer it to be a small ball-shaped with the hole (pressed in the center) in the middle since it looks cute and unique. you can either make it the way I have done or change the shape as per your liking, but this the traditional way of making it.

Rice cake has a soft chewy texture and is very versatile in Asian cuisine. they can be served as stir-fried, sweet rice cakes or also as tteobokki a Korean street snack. The recipe for tteobokki will be shared soon on my blog post.

often times rice cakes are made using the store-bought rice flour, but it can also be made at home, but it's quite a lengthy procedure. However, I can share the recipe for making rice cakes from scratch in my upcoming blog.

INGREDIENTS FOR STIR FRIED RICE CAKE (SERVES 2)

Main

• 350g rice cakes, separated

• 2tbps cooking oil

• 1tpsp mustard seeds

• a handful of curry leaves

• 1 onion large

• grated coconut

• turmeric

• salt as per taste

Garnish

• grated coconut

Total Time consumed: 25 mins

Prep Time: 15 mins

Cook Time: 10mins

How to make stir fried rice cakes

• Make a batch of rice balls using rice flour mixed with hot water and salt. once you have completed the batch, place all the uncooked rice cakes on a banana leaf and steam it using a steamer. you can also place it on a plate using parchment paper.

 I have used the traditional aluminum steamer since I like using my mini steamer when it comes to steaming and it's handy too. I have specially got this little traditional steamer when I visited India to meet my parents. Well, you can use any available steamer at home. 

• once the rice cakes are cooked for 10-15 mins remove it from the steamer and let it cool aside.

• Meanwhile, place a wok or Kadai on the gas stove on a low heat add cooking oil, once the oil heats add mustard, as you hear the spluttering sound add in curry leaves, and sliced onions and stir it well. I have skipped green chilies but if you like it to be spicy please add few green chilies.

• Stir fry all the ingredients for 2-3 mins, once the onions are slightly translucent add salt, turmeric, and grated coconut and mix it. Make sure not to burn the coconut.

• Once the raw turmeric smell is gone and you get the nice automatic fragrance it's time to add the steamed rice cakes. Make sure to keep the flame in low heat so that the rice cakes are not burnt or do not stick to the wok.

• Allow it to cook for a minute with the good stir so that the rice cakes are nicely coated with all the flavors. In case you feel it's a little too dry then add some water and allow it to cook on gas for a few more minutes.

• Next, turn off the gas and garnish with some fresh coriander leaves, I have skipped this since I ran out of the stock.

• I hope you give this recipe a try and let me know how you enjoy this.

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