Chinese cuisine is an inexhaustible source of inspiration - always full of pleasant surprises. Here are these cakes, which I baked specifically for the flash mob organized by Zhenya ( eugena_klykova), unexpectedly for me turned out to be a delicious thing. Who would have thought that a dish consisting almost only of flour, water and onions could be so delicious))

Ruddy, crispy scallions with green onions are served as a snack in almost all restaurants in China. They are eaten with soy or chili sauce. They are appetizing on their own, without any dips, toppings or fillings. The crispy crust and soft texture inside, the slightly salty aroma of bread combined with the scent of green onions - the recipe for such cakes has been passed down from generation to generation in China.

The photo did not work out very well - I hurried as always))

Text version
225 g flour
150 ml. boiling water
1 tsp sesame oil (real dark, fragrant) or your taste
4 (feather or twigs, in general, we count by the white parts) green onions

Process:

1. Sift flour into a bowl. Add salt, sesame oil and boiling water.

2. Stir the mixture quickly with a wooden spoon (s) until all the flour is wet. The dough will gather in flakes as in the photo:

3. Allow the contents of the bowl to cool slightly and knead the dough with your hands until smooth. Roll into a ball, return to a bowl, cover with a towel and let stand for 20-30 minutes.

4. While the dough is resting, wash and chop the green onions. The quantity is at your discretion. It took me 4 branches.

5. Sprinkle flour on the work surface. Roll out the dough into a rectangle / square 2-3 mm thick. Lubricate with vegetable oil of your choice (sunflower, corn, sesame, or if you like more spicy - chili oil). I used corn. Sprinkle with onions on top.

6. Roll the filled dough tightly into a roll and cut into 12 pieces.

7. Pinch each piece on both sides, flatten the resulting lump with your palm and roll it into a thin cake about 10 cm in diameter.

8. Pour vegetable oil into a frying pan (don't be sorry, the cake should have a crunchy crust) and heat it over medium heat. Put the cakes in a frying pan (the butter should be bubbling with white small bubbles at the edges of the cakes) and fry until golden brown. By the way, I tried to fry it in chili oil - also wonderful. This oil gives the cakes a mild pungency.

Serve with Chinese dishes. Although it's very good with borsch))
It is most delicious to eat tortillas hot, in the heat of the heat.

Voila, done !!))

Very fast and delicious! I didn’t even expect)) And also, having tried it, I suddenly realized that the taste of the cakes is practically the same as those that I ate in my favorite Chinese restaurant. Good luck! :-D

Bon Appetit!!

Cooking instructions

1 hour Print

1. You need to steam the rice to make sticky rice (as it is called in Thailand). Any round grain rice is best suited for this. There is no need to rinse the rice, otherwise it will lose starch.

2. Mix the rice with water in a ratio of 1 to 2. Bring to a boil, cover and simmer the rice for exactly 5 minutes from the moment the boil starts, stirring occasionally. It is necessary for the rice to absorb some moisture and soften. Rice Cooker Tool The closest relative, more precisely, the ancestor of the multicooker is the rice cooker. The first company to create an electric model was Mitsubishi - and then Toshiba took over the improvement and development. Despite the differences in the number of functions performed, the devices are very similar in appearance: except that the rice cookers have fewer buttons.

3. Drain the water after 5 minutes of boiling. At this point, the rice should already look like porridge and not be crumbly.

4. Now prepare a container for steaming rice in a multicooker. Tool Classic steamer Classic steamers are a saucepan or deep baking sheet equipped with a grid for laying out food. Some of these steamers have a lid with holes. Professional chefs, however, often prefer to use foil or oiled paper as cover rather than lids. They cook on such steamers more often in the oven than on an open fire. Because the oven is able to provide even heating of liquid in a large, long and wide container.

5. Place the rice in this container. Add a couple of pinches of salt, close the lid and steam. Use the Steam, Vegetables program for 40 minutes. The name of the program and the cooking time may differ from one multicooker to another. The longer the rice is cooked, the more sticky it will be. After 20 minutes, turn the rice over and salt again.

6. Remove the finished rice from the multicooker, let it cool slightly and lightly pour over the rice vinegar. It will add a special flavor to the rice. Rice can already be used in this form as a base for meat or fish dishes.

7. Take parchment paper and round shapes. Measure the circles on paper in those places where the rice will be located.

8. Pour rice into round tins. It is better to do this 20 minutes after putting the rice out of the multicooker, when the rice cools down and becomes even more sticky.

9. Now grease those circles where the rice will be located with coconut oil - 1 tablespoon of oil for 2 servings. Then sprinkle with salt, black or paprika, bread crumbs (optional), paprika, curry or other seasoning on top. Tool Silicone brush It is convenient to cover with hot glaze using a silicone brush - for example, Mario Batali. Silicone bristles do not stick together, and besides, silicone, unlike ordinary bristles, does not come out of the brush along with the glaze.

10. Smear the mixture lightly with a spoon.
Tool Serving spoon The serving spoon has many different functions. With its help, the insides with seeds from fruits are easily removed, pieces of the correct shape are cut out - round, oval and square. It will also come in handy when serving ready meals, serving sauce or gravy. Serving spoons differ in the type of material they are made from. Stainless steel spoons are ideal for working with vegetables and fruits, while those made from heat-resistant plastic do not damage the surface of the pans and allow you to safely and easily serve hot meals.

11. Place the rice tins on the oiled and spiced circles. Remove forms.

12. Top with the other side of the oiled and spiced paper.

13. Fry in a skillet. The frying pan must be dry, you do not need to add oil to it! Preheat the skillet for two minutes. Place the rice cakes in the skillet with the parchment paper covering the two sides of the rice.

14. Reduce power to just below maximum. After 5 minutes, turn the whole bundle gently to the other side, hold the paper and rice with your hands, fry for another 5 minutes on the other side. For a more browned crust, you can increase the power or cooking time, but do not overdo it, otherwise the crust may be too hard for the teeth.

15. Delicious crispy rice cakes are ready! They can be used as a side dish for soup instead of bread. One tortilla is enough for one serving of soup. The rest can be folded back into round shapes and placed in the freezer, then reheated in the microwave. Tool Microwave ovenware Dishes for microwave ovens must not contain metal, what goes to the grill must be heat-resistant, evenly colored, etc. You won't have to keep track of this if you use special utensils for microwaves and grills.

16. Bon appetit!

Rice dishes are popular all over the world for a reason. Cereals have a mild taste, allowing fish, vegetables and other ingredients to open up against a neutral background. At the same time, the grains contain a real vitamin complex. With regular use of rice dishes, health is noticeably improved. Cakes will help to diversify the menu and make it more useful, with which Asians even replace bread.

Classic recipe

Ingredients:

• flour (only rice or wheat in half) - 300 g;
• water - 200 ml;
• egg - 1 pc.;
• sugar - 10 g;
• salt - 4 g;
• sunflower oil - 20 g;
• butter - 50 g.

Preparation:

1. Regardless of the type of flour, do not neglect the sifting procedure. Pour in salt and sugar.
   Beat the egg, evenly, but not too quickly, pouring in water.
2. Combine both mixtures with a spoon, after which it will need to be set aside - then you will have to work manually. To prevent the dough from sticking and kneading easier, it is enough to grease your palms with a drop of sunflower oil from time to time.
3. When the texture becomes pliable, but does not lose its shape, a ball is made of the dough and covered with a damp towel. The base for the tortillas is ready, but before frying it must be allowed to rest for at least 20-30 minutes.
4. Divide into "sausages" and cut them into equal parts, roll them out. The quality of the dish depends on the thickness of the layer: the smaller it is, the more airy the cake will be. From this amount of ingredients, about 5-6 servings come out.
5. Rice cakes are cooked in a dry hot skillet. Fry for a short time, fold in a stack and coat with butter.

Boiled rice cakes

If there is no rice flour, this is not a reason to give up tortillas. Every housewife has rice, it is easy to buy it in any store. A round variety should be used for rice cakes, it has increased stickiness.

Ingredients:

• rice - 300 g;
• flour (wheat) - 200 g;
• egg - 1 pc.;
• breadcrumbs;
• salt.

Advice. Salting can be done at any stage - when cooking rice or when kneading dough.

Preparation:

Filled tortillas

Ingredients:

• flour (strictly rice) - 300 g;
• water (preferably mineral) - 200 ml;
• sesame oil - 40 (30/10) g;
• salt;
• sesame;
• spices;
• mushrooms (champignons will do) - 5 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• any greens.

Attention! In Asian dishes, salt can be substituted for soy sauce.

Preparation:

You will need a double boiler for cooking. Ingredients:

• flour (only rice) - 600 g;
• makgeolli (rice wine) - 70 ml;
• water - about 300 ml;
• salt;
• sugar - 200 g

Preparation:

1. Pour all the salt and sugar into the sifted (preferably several times) flour. Slowly introduce makgeolli and water.
2. Further, the test will have a long proofing. For 6 hours, the mass will increase in volume, so it is worth taking care of roomy dishes. Do not open the lid for the first 4 hours, and then stir the mixture every hour.
3. Prepare the molds: grease with oil and pour the dough up to a third. If you need to decorate the cakes, it's best to do it now. Nuts or dried fruits will do.
4. Steam for about 30 minutes.

Advice. You should not immediately get the cakes out of the molds, they will fall apart. It is necessary to cool them; you can speed up the process with an ice bath.

Chimpeni is mainly served with festive tables. It is quite difficult to cook them in large quantities and do it correctly, so often even Koreans themselves order a treat from professional chefs.

Eggless tortillas

• flour - 225 g;
• water (boiling water) - 150 ml;
• oil (sunflower or sesame) 10 g;
• green onions - 1 bunch;
• salt.

Preparation:

1. Prepare flour, sift it several times and immediately mix with salt. Spread oil over the entire area. You can use any, but sesame seeds will give a special flavor.
2. Pour in boiling water and knead the dough, it will gather into small lumps. It is necessary to work quickly so that the liquid spreads evenly. It is more convenient to use a wooden spatula, it does not heat up.
3. As soon as the dough has cooled, knead it with your hands and leave to rest.
4. Chop the onion very finely.
5. Sprinkle the work surface with flour. Roll out the entire ball at once onto a layer no thicker than 3 mm. Grease and spread the onion. If you want something spicy, you can add spices.
6. Roll up the roll and cut, crush the resulting "snails" and form cakes.
7. Fry in a very hot frying pan, be sure to grease with oil first.

Rice cakes are appropriate for any meal. Unleavened dough goes well with various sauces and fillings. The economical composition of the ingredients allows you to experiment with flavors. Suitable for allergy sufferers as it does not contain gluten. Frequent use significantly heals the body and gives a feeling of lightness.

There are a lot of recipes for cooking rice dishes. Rice is considered a dietary product rich in various beneficial trace elements and vitamins. And many prepare a wide variety of dishes from it almost every day. Sometimes it often happens that after preparing the next breakfast, lunch or dinner from this wonderful cereal, a little boiled rice remains, which no one really wants to eat, but it is a pity to throw it away. For just such an occasion, this recipe for cakes will come in handy, which will give a completely edible rice a new life. Rice cakes are a great substitute. Delicious, mouth-watering and aromatic, they go well with almost any dish. Or you can just serve them warm for breakfast with your morning coffee or tea with a lump of butter. Almost no one will guess what they are from, so the rice cakes will be eaten right away!

Ingredients:

• flour - 1 glass.
• rice (boiled) - 0.5 cups.
• water - 100 ml.
• olive oil - 3 tbsp. spoons.
• salt - 0.5 tsp.
• dry yeast - 0.5 tsp.
• spices to taste.

• Servings Per Container: 6.

How to make rice cakes: a recipe with a photo

The dough recipe is quite simple and does not require any special skills. You just need to combine all the ingredients together. Place the rice in a deep bowl.

Add flour (sifting is not necessary, which greatly simplifies the process).

We pour oil, for lack of olive oil, we can safely replace it with any odorless vegetable.

It remains to add yeast, salt and any spices to your taste. This can be, for example, paprika or ordinary Provencal herbs.

We mix everything and begin to add water in small portions. Knead the dough and collect it into a ball.

Cover the dough with a clean towel and place in a warm place for 30 minutes. If there is no time at all, then you can start frying the cakes in 10 minutes.

Divide the dough into six equal parts.

Then we roll out the cakes on a greased surface. Love crunchy, make them thinner, if you want more fluffy and softer, then form cakes of a smaller diameter.

Fry the cakes in a well-heated dry frying pan on both sides. I fry in a multicooker on the "fry" mode, turning it gently with a special spatula. I also didn't grease the bottom of the bowl.

Put the finished cakes with rice in a pile; when serving, you can sprinkle with fresh herbs. Delicious both hot and cold.

Bon Appetit!!!

Multicooker POLARIS PMC 0511 AD. Power 650 W.

Best regards, Oksana Chaban.

Rice has been cultivated by humans for centuries and even millennia, and it is quite rightly called one of the most popular cereals in the world. As the history of rice shows, it began a long time ago - 6-7 millennia ago, people already knew how to grow and eat rice. This is evidenced by traces of rice on the remains of pottery and manuscripts of ancient China, in addition, there are references to rice in the manuscripts of ancient India.

Asia is considered to be the homeland of rice; on the territory of modern Vietnam and Thailand, people first began to grow rice. Then it gradually spread to all other continents and, having adapted to local climatic conditions, took its rightful place in the national cuisines of the peoples of the world.

Rice grains contain more starch than any other. Rice is a balanced dietary product, because it contains everything necessary for the human body, it contains a lot of vitamins and microelements. Rice is rich in potassium, zinc, calcium, phosphorus, iodine, B vitamins and iron compounds. It also contains a lot of complex carbohydrates that provide our body with energy. A wide variety of dishes are prepared from it: pilaf, porridge, risotto, rice cakes, rolls and sushi, it is added to soups, meat dishes are prepared with it.

Your rice is stale, and you just can't figure out what to make such a thing out of it? From ordinary cereals, homemade noses turn up, the side dish turns out to be sticky, and already tired of pilaf? Then try making homemade cakes, which will be a great find for many housewives. It seems to be bread, but there is absolutely no need to knead the dough for a long time.

Rinse the rice thoroughly, boil it, put it in a colander and cool, then add sugar, juice, orange zest and cinnamon. Mix everything well, form cakes and, roll them in sesame seeds, fry in oil until golden yellow. If it's too loose, add beaten egg white. Put the finished rice cakes on a dish and pour over the warmed mixture of honey and wine.

2. Yeast rice cakes.

Ingredients: 250 grams of long rice, 1 tbsp. spoon of powdered yeast, 50 ml. warm water, 5 eggs, 100 grams of sugar, 30 grams of nutmeg, 1 teaspoon of salt, 100 grams of flour, fat.

Boil rice until soft, dry, mix. Add yeast diluted in warm water to the rice and let it brew for two hours. Beat the eggs with salt, sugar, flour and nutmeg, add the mixture to the rice and stir. Set aside for 30 minutes. After that, heat the fat in a frying pan and, spreading the resulting "dough" with a spoon, fry the cakes on both sides until golden brown.

3. Japanese mochi rice cakes. To prepare them, you will need 500 grams of mochi-gome rice.

Rinse the rice and leave in water overnight. In the morning, boil the rice in a double boiler until soft. Put the still hot rice in a damp wooden mortar and knead it until a homogeneous, mushy, sticky mass. Put the resulting dough on a surface sprinkled with rice flour and form slightly flattened balls. After that, it must be placed in the refrigerator for a while. Japanese mochi rice cakes are seasoned with soy or any other sauce to taste and served.