Indo-Japanese Rice Cakes Recipe
Delight your taste buds with a unique blend of flavors in this Indo-Japanese Rice Cakes recipe! Combining the essence of traditional Japanese rice cakes with a dash of Indian zest, these crispy, golden treats make for an irresistible appetizer. Served with a savory soy dipping sauce, they bring together a perfect balance of sweetness, spice, and savory goodness. Perfect for a light snack or as a starter for your meal, these rice cakes are sure to impress your guests!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cooked rice | 1 cup |
| Yellow Bell Pepper (Capsicum) | 1, finely chopped |
| Onion | 1, finely chopped |
| Salt | To taste |
| Black Pepper Powder | 1 teaspoon |
| Soy Sauce | 1 teaspoon |
| All Purpose Flour (Maida) | 2 tablespoons |
| Corn Flour | 2 tablespoons |
| Sunflower Oil | 1 teaspoon |
| Corn Flour (for coating) | 1 tablespoon |
| Brown Sugar (Demerara Sugar) | 1 tablespoon |
| Soy Sauce (for dipping sauce) | 2 tablespoons |
| Water | 2 tablespoons |
| Green Chilli | 1, finely chopped |
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Cuisine: Japanese
Course: Appetizer
Diet: Vegetarian
Instructions:
-
Prepare the Soy Dipping Sauce:
In a small mixing bowl, combine brown sugar, soy sauce, water, and green chilli. Mix everything well and set aside to allow the flavors to meld together. -
Prepare the Rice Cake Mixture:
In a large mixing bowl, take the cooked rice (preferably cooled or leftover rice works great). Add the finely chopped yellow bell pepper, onion, salt, black pepper powder, soy sauce, all-purpose flour, corn flour, and sunflower oil. Stir everything together until the rice and ingredients form a cohesive mixture. You should have a thick and sticky dough-like consistency. -
Shape the Rice Cakes:
Rub your palms with a little oil to prevent sticking. Take a tablespoon of the rice cake mixture and roll it into a ball using both palms. Then, slightly press down on the ball to flatten it into a round cake shape. Repeat until all the mixture is used up. -
Cook the Rice Cakes:
Heat a skillet on medium flame and brush it with a bit of oil. Once the skillet is hot, place the shaped rice cakes onto the skillet. Cook them for about 2-3 minutes on each side until they are golden brown and crispy. Be sure to flip carefully to avoid breaking the cakes. -
Serve and Enjoy:
Once the rice cakes are cooked to perfection, transfer them to a serving platter. Serve immediately with the soy dipping sauce on the side. These Indo-Japanese Rice Cakes are best enjoyed warm.
Serving Suggestions:
- Serve the Indo-Japanese Rice Cakes as a delightful appetizer at your next party or family gathering.
- Pair these crispy rice cakes with a flavorful Spicy Vegetarian Thai Noodle Bowl to create a satisfying meal.
- End your meal on a sweet note with a serving of Tender Coconut Ice Cream, making for a refreshing dessert.
Tips and Variations:
- For extra flavor, try adding a pinch of garlic powder or ginger powder to the rice cake mixture.
- If you prefer a gluten-free option, you can substitute all-purpose flour with rice flour.
- You can also experiment by adding other vegetables like carrot or peas to the rice cake mix for added texture and color.
Enjoy these crispy Indo-Japanese Rice Cakes with a savory soy dipping sauce, perfect for anyone who loves bold, fusion flavors. Whether youβre looking to try something new or add a twist to your usual appetizers, this recipe offers the perfect balance of flavors and textures in every bite.
