Jollof rice and beans with locustbeans cake(Daddawa)

These Korean rice cake skewers are the perfect appetizer/ snack to make or serve on any occasion!They are sweet, spicy and delicious, the chewy Korean rice cakes pair perfectly with the smoky sausage and sticky sauce. I like to add a little Japanese curry powder to my sweet and spicy sauce/glaze because it adds the perfect balance of flavors.My husband and I love these things so much! And he always mentions whenever eating them that he feels nostalgia because he always ate this snack when he was a child.

This is delish! My rice cake is green because it's Pandan flavored. It's Chinese NY so this should be available in Asian stores. It comes in a box and it's round, color white if no flavor.

It looks like a croquette but it is filled with three layers; sweet potato, rice cake and yam. The rice cake is a Chinese traditional food that is eaten during happy occasions.

Hello! I previously shared a special recipe of (baked) Air Fried Rice Cake/Tikoy and it was top billing during this recent Chinese NY (Lunar NY) 🫶 so I thought I’d also share the ordinary way of enjoying Tikoy in Filipino homes. 😊

#mycookbookCommonly, lontong serves as the alternative of steamed rice. Many Indonesian dishes are created to be eaten with lontong. One example dish that served with lontong is Gado-gado (I have the recipe here 👉#pib_gadogado).There are several ways to make lontong. The one I have here, I make it by using rice cooker. This way is so much easier and faster than using a traditional way, that could take several hours to boil the uncooked rice.#pib_lontong

This is a sweet rice cake traditional served during cuaresma (Holy Week) or todos los santos (All Saints Day) in the Philippines; but nowadays, this can be enjoyed during any occasions.This recipe can also be done without the Pirurutong. If using pure glutinous rice, skip soaking the rice. You will end up with an off-white rice cake.

This is the third cake I've tried in the food processor and rice cooker. I thought it would be nice to make a slightly Japanese-tasting cake this time.This recipe just relies on the food processor and rice cooker so it's very simple. You can also use normal canned adzuki beans. Cooking time and number of times you have to switch it back on will vary depending on rice cooker so please check on the cake yourself and decide when the rice cooker needs switching off. Sesame paste can separate so please mix it in thoroughly. Apart from that there are no other tricks, it's just a very easy cake. Recipe by Kaeha

My favorite quick lunch to fix within 5 minutes.

Lontong is a dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, and this is a typical Indonesian food. The rice rolled inside banana leaf and boiled, then cut into small cakes as a food replacement for steamed rice. The texture is similar to those of ketupat, with the difference that ketupat container was made from weaved janur (young coconut leaf), while lontong uses banana leaf instead.LONTONG BALAP is a famous dish came from Surabaya, but in Pasuruan (one of the cities in East Java) there is also a lontong balap. The real difference is the liquid that looks yellow tends to be clear and tempeh is also added in the broth. Here we also do not use lento (fried marinated of green beans and cassava), but only use fried tofu as a complement.And this is the recipe LONTONG BALAP PASURUAN...

My daughter loves mochi and dumplings.Steaming ready-made cut rice cakes with regular white rice gives it a chewy texture. It's just like using glutenous rice.Steaming the rice to a softer consistency than usual makes it easy to mash and will come out nice and chewy!If you plan to prepare the rice cakes early in advance, adding a bit of sugar (about 1 teaspoon) in Step 3 helps keep the rice moist. For 12 small rice cakes. Recipe by Mikko*mikko

I came up with an easy way to bake sweet potato cake, since I don't have the time for careful conventional baking.This recipe doesn't require any complicated techniques. Just leave it up to your food processor and rice cooker.Either olive oil or vegetable oil is fine. You can also try using a half-half mixture.The amount of steaming may depend on your rice cooker, so keep an eye on it and adjust as necessary.This can also be baked in an oven. For 1 cake baked in a 3-rice-cooker-cup capacity rice cooker. Recipe by Kaeha

A former Cookpad user once posted a recipe for roll cake with 2 eggs, using wheat flour. It was delicious, so I made a similar fluffy cake using 100% rice flour.Be sure to bring the eggs to room temperature. No need to use a hot water bath. In cooler weather, you could take the eggs out of the fridge the night before.Steps 12 and 13 are actually very important, so don't leave them out. Be careful not to get burned. If filling the pan completely with batter, be sure the parchment paper covers all four corners. Recipe by tamayura62

This is the technique we have been using for a long time at my parents' house.To make it taste better, make sure to coat the mochi with the kinako mixture well before its surface starts to dry. Also you could sprinkle on the kinako mixture again afterwards if you're a kinako lover! Recipe by Naosuke

Palitaw is a term used to call a sweet flat rice cake that is eaten in the Philippines as a snack or dessert. Originally, grounded or pounded sticky rice is used to make this rice cake (called kakanin in the local language) you can use simply coconut ,sugar and toasted sesame seed for flavoring.

Every year, Jenny steams a pot of radish cake for the New Year, usually using store-bought rice flour. This year, Jenny decided to grind her own rice instead of using rice flour, resulting in a slightly different texture reminiscent of the radish cake her mother used to make. Making radish cake for the New Year is a way to wish for good fortune!TipsRadish Cake Made with RiceIngredients: 1 pound of rice, 3 pounds of radish, salt, oil, pepper, can make about 5 pounds of radish cakeInstructions:Pot B: Wash 1 pound of rice and soak it in 5 rice cups (900 grams) of water for 3-4 hours, then blend into rice slurry.Pot A: Peel and shred 3 pounds of radish. Cook the radish shreds with a little oil and 2 rice cups of water until soft (about 10 minutes). Add seasoning (12 grams of salt and some pepper). Turn off the heat.Pour Pot A into Pot B and mix well.Pot C (inner pot of a rice cooker): Grease Pot C, pour the mixture from A+B into it, place Pot C in the rice cooker, add 2.5 cups of water to the outer pot, and steam for 40-60 minutes. Check if it's done by inserting a chopstick; if it doesn't stick, it's ready! Don't rush to remove the cake from the pot; let it sit until the next morning before inverting it out.Dipping Sauce: Mix soy sauce with a little sugar, minced garlic, and sesame oil.Thoughts After EatingDon't rush to remove the steamed radish cake from the pot; let it sit until the next morning before inverting it out. Thoughts after eating: It's delicious, of course!!

As promised earlier, I attempted rice cake two ways. First with blended soaked rice and second with dry rice crushed into flour. I’d had this one sitting in my drafts and the motivation I needed to post it just arrived, #GoldenApron23

I wondered how to make a cake that is easy to roll. Using bread as my inspiration, I decided to try mochi rice flour.This recipe is an improvement from the previous one. After some trial and error, I came up with a satisfying cake batter that can fit easily into small sheet cake pan.Spread the cream thinly and roll the cake up tightly to make a slim roll!- Use a hand mixer in Steps 3~5 and mix each slowly and carefully .- Perform Steps 6 and 7 quickly .- For Step 11, if you're worried about rolling the cake, cut 3-4 notches into it spaced 2cm apart starting from the edge nearest you, and it will be easier to roll up. Recipe by MeguBroaden

Since I'm getting tired of mochi the usual way...Adjust the water according to the mochi!The dough shouldn't stick to your hands but shouldn't be dry either.It's chewy even when cool. Warm up in a toaster oven if you like. For 16. Recipe by ayayanmom

Inspired by Korean street food, stirfry spicy rice cake and roasted hotdogs. Two things put together, wow, what a delicious meal.

Celebrating Chinese new year with these sweet, chewy and little gooey air fryer pastry-wrapped rice cakes. They are a must to welcome the new year!

I made this bread for my daughter who has flour and egg allergies.It's best to use rice flour with a thickening agent and trehalose in it. If using other flours, it might not be as fine and won't be able to absorb the moisture well enough, so they might not be good to use. Recipe by Chihimari

I invented a recipe of a Wagashi like cake which is made from white chocolate (instead of a bean paste) & rice flour. It's much richer than Wagashi but its texture is similar to "Ukishima (a traditional Japanese confectionary)". I cut it in a rhombus-shape. The shape and colors come from "Hishi-mochi (rhombus-shaped mochi)" which is prepared to celebrate "Hina-matsuri (a festival for girls in Japan)"

One of a kind dessert which make me miss my childhood town.

I added salt preserved cherry blossoms and dyed the rice pink with red food coloring to the usual ohagi. The fragrance of the cherry blossoms makes them delicious, and they were a hit!This is my own way of making ohagi, but feel free to use this recipe as reference and the ohagi the way you're used to. By the way, my kids like ohagi more than sakura mochi (since ohagi has more bean paste). The cherry blossoms make these feel very elegant, so they'll be happily received as a gift. Recipe by miyuki12

I adapted the cinnamon apple cake with pancake mix in a skillet into a rice cooker recipe version.Check and adjust the cooking time according to your rice cooker.※ Depending on the rice cooker, you may not be able to make the cake. Please refer to the instructions for your rice cooker.Try to be careful during Step 12 as very hot steam comes out when you open the lid of the rice cooker. Recipe by Hokkori-no

A typical dish from Bahrain, prepared during the holy month of Ramadan. It always looks amazing!

Because this "Butter-Free Sweet Potato Rice Cooker Cake" was so easy but delicious, I tried it with a chocolate flavor!I added a little yogurt to make it less dry. The cake turned out to be moist and I am very proud of this recipe.The number of times you press "Cook" until the cake is done may vary depending on your rice cooker. Please adjust it accordingly.This cake is very moist, so when you check with a bamboo skewer, it may come out with some crumby dough, but if it's not too moist and sticky, it's ok. For 1 cake baked in a 3-rice-cooker-cup capacity rice cooker). Recipe by Kaeha

In the traditional village around Tabanan they have a unique tradition while celebrating Nyepi. The people in the village to prepare special foods such as rice cake (entil) on this holiday. The food is unique as it is known as entil, delicious taste can make people addicted. Because intended for consumption on Nyepi, it is only done once a year.Entil making process is like preparing rice cakes. Its main ingredient is rice or brown rice. The difference between ENTIL and rice LONTONG is generally how they are packed - Longtong are wrapped in banana leaves or coconut leaves, but Entil are wrapped in the leaves of telangi (telengidi or nyelep), which looks like elongated galangal leaves. The leaves can be found in the fields or the forest edge in the local village. It is said makes sense entil leaves are very tasty, although no salt or other seasonings. Telengidi leaves believed to make sense entil be more comfortable. Because the substance of green color in the leaves soak into the rice when cooked, the resulting entil have a greenish color.Entil it can last up to four days. People can make it in different sizes. However, the size is generally small, making it easy to eat. Making entil has been a tradition performed before Nyepi (Hindu forbidden to cook during Nyepi). The menu is also accompanied by natural dishes such as marinated chicken, shredded coconut and roasted peanuts. People can also add it to vegetable fry, but there must be shredded coconut (Urap or Serundeng). A family usually makes up to 2kg entil. This number is expected to feed a family during the days of exile (Nyepi).In addition to tempting the appetite, in fact entil have high philosophy. This philosophy is based on a double pile. This indicates that when celebrating Nyepi, or the traditional village should control their minds, and then focused on the presence of their Lord. In addition to being served on Nyepi, entil usually used as a souvenir when visiting family or other relatives after Nyepi.After the ceremony and set Ngembak Geni Nyepi (the day after Nyepi where Hindus have completed the self-purification), local people visit each other, including families living outside the village. When gathered together, entil is prepared for prizes. In addition to being delicious and natural, entil is a cheap food and cholesterol free.Due to much demand, are now presented as a menu entil typical food in the sights of Mount Batukaru in Pupuan Tabanan so that tourists can enjoy it without waiting for the celebration of Nyepi come (once a year).This menu includes a complete meal - because it contains carbohydrates (entil), vegetables (urap), side dishes (jejeruk) and along with serundeng. But sorry, in this menu there are no photographs of the cooking process, because I cooked this dish before I knew about the COOKPAD app.