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.

I made ohagi and botamochi rice cakes easily from plain cooked rice.You can sprinkle on your favourite toppings such as black sesame seeds, ground sesame seeds, aonori seaweed powder, green kinako powder, green tea powder, etc. Enjoy your original ohagi and botamochi rice cakes. (Refer to Step 7.) Recipe by Stylish Mama

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.

I liked the size of the ohagi that friend of mine made for me 15-16 years ago. Since then, after making an ohagi recipe that was in a cookbook that came with my microwave oven several times, the recipe gradually evolved in terms of timing and amounts to become my own.The original recipe called for equal amounts of sugar and sesame seeds or kinako, but I've really cut down on the sugar.The original recipe in the cookbook that came with my microwave oven used both mochi (sweet short-grain) rice and regular japonica (uruchi or medium-grain) rice, but using mochi rice only makes the ohagi more sticky and chewyPlease use your favorite ready-made anko.I used an anko made in Sapporo, Hokkaido, that actor Yujiro Ishihara is said to have loved.If your mochi rice is old, add 10% more water. For 9 small ohagi (3 x 3 varieties). Recipe by mielle

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. 😊

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.

Rice cake sportsbar with raisins

Do you know that sticky rice flour have lots of advantages over regular flour?Why dont bake one and serve this delicious cake with tea?

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

Rice Cake

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

Rice cakes are a great healthy option but you definitely need to top them with sonething fabulous!