This is Nazia, a chef at Food And Meal, I’m excited to share my nut and rice cake recipe! Cooking nutritious yet tasty snacks has always been a passion of mine. As a busy working mom, I’m always looking for quick and easy recipes that provide fuel for my active kids.
These nut and rice cakes are a family favorite that I like to make on lazy Sunday afternoons. There’s something nostalgic about the sweet and salty flavors that takes me back to childhood. Biting into the crispy exterior and reaching the soft, chewy center is such a comforting texture. I find myself smiling every time I bake up a fresh batch to enjoy with my morning coffee or as an after school snack for the kids. The subtle nuttiness pairs nicely with so many mix-in options too – chocolate chips, coconut flakes, raisins or craisins, even pumpkin or sunflower seeds work nicely.
My hope is that others may re-discover their love of nut and rice cakes through this simple recipe. No need for fancy ingredients or equipment. Just good ol’ fashioned baking from the heart. Won’t you join me in making these tasty little treats? I can’t wait for you to experience the joy they bring to my kitchen.
Korean Nut and Rice Cakes Recipe
NUT AND RICE CAKES
Equipment
Ingredients
Instructions
- Dice the chestnuts when they are cool enough to handle. Cut or scrape the seeds out from the dried persimmons and dates. Set the seeds aside. Finely chop the persimmons and dates. In a mortar, pound the seeds with a pestle.
- In a shallow bowl, mix together the seeds with the chopped persimmons, dates, chestnuts, and pine nuts.
- In another bowl, add the salt and 3⁄4 cup water to the rice flour and mix until it forms a dough.
- Add a few more tablespoons of water if it seems too dry.
- On a clean cutting board, knead dough until it becomes pliable.
- Roll into 1-inch round balls.
- In a medium pot, boil the rice balls. When they float, the rice cakes are done.
- Remove them and rinse them quickly in cold water.
- Dip the rice cakes in honey and roll them in the mixture of fruit and nuts.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips
Mastering the Art of Nut and Rice Cakes
There’s something magical about simple ingredients transforming through heat and time into a delightful snack. I find baking to be such a soothing, meditative process. Measuring and mixing each component, my mind empties of all other thoughts and stresses. I become fully present in the moment.
When it comes to actually baking the cakes, patience is key. Resist the urge to open the oven door too frequently! I’ve learned the hard way that peaking too often can cause the cakes to sink in the middle. Once baked, let them cool completely before attempting to remove from the pan. I cannot stress this enough! Hot, fresh-from-the-oven cakes will fall apart if handled too soon.
In terms of mix-in ideas, the possibilities are endless! From chocolate chips to shredded coconut to craisins or raisins, find ingredients that make your tastebuds dance. Tailor the add-ins to your own preferences. Around my house, pumpkin seeds and dark chocolate chips seem to disappear the quickest.
As you bake up a batch of nut and rice cakes, I encourage you to relax and find joy in the process. Savor the aromas emanating from the oven. Let the cakes transport you back to simpler times. Share them with loved ones and create special memories. Most importantly, have fun and experiment until you discover your perfect combination!
Serving Suggestions
es. When planning a party, I love presenting them on a platter, creating a visual feast that pairs harmoniously with a side of soy dipping sauce. There’s a certain joy in threading these cakes onto skewers, giving them a quick grill, and glazing them with a savory soy sauce; it adds a touch of elegance to any gathering.
For a satisfying crunch, I enjoy coating the cakes with sesame seeds and gently pan-frying them until they achieve a golden perfection. The texture they bring to a vibrant Kohlrabi Salad is simply enchanting, turning a simple salad into a delightful experience for the senses. And who could resist the fusion of nut and rice cakes with traditional sushi? It’s a unique combination that never fails to impress with its subtle nutty undertones.
One of my absolute favorites is incorporating these cakes into a curry yakisoba stir-fry. The satisfying texture they lend to the dish complements the rich and savory curry flavors, creating a comforting and flavorful meal. There’s something truly special about experimenting with these cakes, be it as a dessert topping, a base for quiches, or even in a breakfast stack with Soy Sauce Eggs and smoked salmon. The possibilities are endless, allowing me to infuse my dishes with a personal touch that reflects my love for culinary creativity.
Frequently Asked Questions of Nut and Rice Cakes
- Are rice cakes healthy for weight loss? Rice cakes can be a part of a healthy weight loss diet due to their low calorie content and versatility. However, it’s essential to pair them with nutritious toppings like nut butter or vegetables for a balanced snack.
- Why do bodybuilders eat rice cakes? Bodybuilders often choose rice cakes as a quick and easily digestible source of carbohydrates. They provide a convenient energy boost before or after workouts, aiding in muscle recovery and glycogen replenishment.
- What do you eat with rice cakes? Rice cakes can be enjoyed with a variety of toppings such as peanut butter, hummus, avocado, or lean protein like chicken or turkey. The versatility allows for both sweet and savory combinations to suit different preferences.
- Are rice cakes healthier than chips? Compared to traditional potato chips, rice cakes are generally lower in calories and fat. They can be a healthier alternative when paired with wholesome toppings. However, the nutritional value can vary based on specific brands and flavors.
- Can I make Nut and Rice Cakes ahead of time?Absolutely! You can prepare Nut and Rice Cakes in advance and store them in an airtight container. When ready to serve, simply reheat them in the oven or a toaster oven for a few minutes until they regain their crispiness.
- Are Nut and Rice Cakes gluten-free? Yes, Nut and Rice Cakes are naturally gluten-free as they are primarily made from glutinous rice. However, always check product labels for any potential cross-contamination.
- What’s the best way to reheat leftovers? To reheat Nut and Rice Cakes, use an oven or toaster oven for the best results. Preheat to 350°F (175°C) and place the cakes on a baking sheet for a few minutes until they become crispy again.
- Can I freeze Nut and Rice Cakes? Yes, you can freeze both cooked and uncooked Nut and Rice Cakes. Just ensure they are well-sealed in an airtight container or freezer-safe bag. Thaw before cooking or reheating.
- How do I prevent Nut and Rice Cakes from sticking to the pan when pan-frying?To prevent sticking, make sure your pan is adequately heated and add enough oil to coat the bottom. Also, avoid moving the cakes around too much during cooking until they develop a crust.
Conclusion
My nut and rice cakes make for a versatile snack or light meal that pairs nicely with both sweet and savory flavors. For a satisfying snack, I like to top them with a dollop of guacamole or jalapeno ranch dip. The creaminess and spice complements the nutty cakes perfectly. I also enjoy crumbling crispy bacon over the top for a sweet and salty crunch.
For a more savory rice cake meal, try topping them with sliced teriyaki chicken or meatballs and sprinkling with sliced scallions. The umami flavors marry beautifully with the subtle nuttiness of the cakes. Vegetarians could use marinated tofu or eggplant instead.
If you have a sweet tooth, the nut and rice cakes make an excellent base for dessert toppings too. Melted chocolate or caramel sauce takes them to another level! You could also top with fresh fruit like blueberries or bake into a cobbler. For a showstopping presentation, sandwich ice cream between two cakes and drizzle with chocolate sauce – nut and rice cake ice cream sandwiches anyone?
