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rice cakes​

Rice Cake Recipe

Learn how to make soft, chewy rice cakes from scratch at home using just a few simple ingredients. This complete guide covers two cooking methods, shaping tips, storage advice, and delicious ways to serve them.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Dish, Snack
Cuisine: Korean
Calories: 305
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Rice flour Short or medium-grain, wet-milled
  • 1 tbsp Cornstarch For softer texture
  • 1 tsp Fine salt
  • ¾ cups Boiling water For microwave method
  • ¼ cups Boiling water For steamer method
  • ½ tsp Sesame oil For shaping, prevents sticking

Equipment

  • 1 Food processor For grinding the rice into flour
  • 1 Fine-Mesh Strainer For sifting the rice flour
  • 1 Microwave-Safe Bowl For microwave method
  • 1 Steamer For steamer method
  • 1 Silicone Baking Mat Prevents dough from sticking
  • 1 Pestle For pounding the dough
  • 1 pair Heat-Resistant Gloves Essential — dough is extremely hot

Method
 

  1. Rinse 2.5 cups of short-grain rice until water runs clear. Soak in water for 12 hours or overnight.
  2. Drain and let sit in a strainer for 1 hour to remove excess moisture.
  3. Grind in a food processor until a fine powder forms. Work in batches.
  4. Sift the flour 2–3 times. Re-grind any unground pieces. You should get about 4.5 cups.

Notes

  • Best eaten fresh on the day of making.
  • Freeze in a sealed bag for up to 1 month. Slice before freezing.
  • Do not refrigerate — rice cakes harden quickly.
  • If dough feels too dry, add boiling water gradually — 1 small spoon at a time.
  • Nutrition info is an estimate based on an online calculator.