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🍽️ Asian Rice Cakes

411 kcal · 30 min · 4 servings

Asian Rice Cakes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put the rice into a pot with 750 milliliters of salted water.
  2. 2. Bring the mixture to a vigorous boil once.
  3. 3. Reduce the heat to a low setting.
  4. 4. Let the rice swell for about 20 minutes until all the water has been absorbed.
  5. 5. Remove the pot from the stove and let the rice steam for a while afterwards.
  6. 6. Line a loaf pan with cling film.
  7. 7. Fill the cooked rice into the pan.
  8. 8. Press the rice firmly into the pan.
  9. 9. Place the pan in the refrigerator.
  10. 10. Soak the gelatin in cold water.
  11. 11. Peel the ginger.
  12. 12. Wash the Romanesco (a type of green cabbage).
  13. 13. Divide the Romanesco into small florets.
  14. 14. Sweat the ginger in the oil.
  15. 15. Add the Romanesco and the peas.
  16. 16. Add a little water.
  17. 17. Cook the vegetables covered for 5 to 8 minutes until soft.
  18. 18. Season with five-spice powder, a little salt and pepper.
  19. 19. Puree the vegetables finely.
  20. 20. Squeeze out the soaked gelatin.
  21. 21. Melt the gelatin over low heat.
  22. 22. Stir 2 to 3 tablespoons of the vegetable puree into the gelatin.
  23. 23. Stir the rest of the gelatin into the vegetables.
  24. 24. Spread the vegetable-gelatin mixture over the rice in the pan.
  25. 25. Smooth out the surface.
  26. 26. Cover the pan with foil.
  27. 27. Let the cakes chill.
  28. 28. Turn the cakes out of the pan for serving.
  29. 29. Remove the foil.
  30. 30. Cut them into triangles.

Nutrition per serving