Table of Contents
Put the hot rice cake in the oily spot on the cutting board. Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic. Combine the rice flour, kosher salt, and boiling water in a bowl. Line a steamer rack with parchment paper. Add the rice cake dough and steam for about 25 minutes over hight heat.
Ingredients 1 cup rice uncooked 1 1/2 cups water 2 eggs 2 tablespoons all purpose flour you may use Gluten free flour flavorings of your choice: for savory use 2 teaspoon parmesan cheese, 1 teaspoon salt and pepper. For sweet use 2-3 envelopes of Truvia and 1 teaspoon of cinnamon
Cut it into 2 equal pieces, then roll each piece out into two 10 inch long cylinder shaped rice cakes. Let them cool at room temperature for several hours, then slice diagonally into thin discs. Use right away, or put in a plastic bag and freeze for later use.
Finally, cover the wok with a lid and steam the rice cakes on high heat for 10 to 11 minutes. To check to see if the rice cakes are fully cooked, slice up a rice cake and check the center. The rice cakes are fully cooked if you don’t see any solid white spots in the center.
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