Crispy Rice Cakes

Crispy Rice Cakes
Crispy Rice Cakes

Extra crunchy, we start the rice cakes with cooked sticky rice, cilantro, green onion, a touch of Korean chili paste, water chestnuts and egg. The cakes are formed into one-ounce servings and breaded with rice flour, egg whites and panko breading. They are fried crisp per order.

Crispy Rice Cakes

Makes 8 Cakes


4 cups sticky rice, cooked and cooled
8 sprigs cilantro, chopped
2 green onions chopped
2 tablespoons Korean chili paste
2 tablespoons water chestnuts, minced
2 eggs
1 cup rice flour
4 egg whites, whipped slightly
2 cups panko bread crumbs
1/2 cup canola oil (for frying)

  1. Mix the rice with the cilantro, green onions, chili paste, water chestnuts and eggs.
  2. Form into 8 balls.
  3. Roll balls in rice flour, then egg whites, then breadcrumbs.
  4. Preheat oven to 250 F.
  5. Heat a large fry pan to medium heat with oil.
  6. Add cakes and fry until crisp on both sides.
  7. Place on wire rack or cookie cooling sheet and keep warm in oven until serving.

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