Steps to Make Super Quick Homemade Chinese-Style Korean Niangao (Rice Cake)
Hello everybody, it is Jim, welcome to my recipe site. Today, we're going to prepare a special dish, Easiest Way to Prepare Quick Chinese-Style Korean Niangao (Rice Cake). One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chinese-Style Korean Niangao (Rice Cake), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chinese-Style Korean Niangao (Rice Cake) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chinese-Style Korean Niangao (Rice Cake) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chinese-Style Korean Niangao (Rice Cake) estimated approx 10 minutes.
To begin with this recipe, we have to prepare a few ingredients. You can have Chinese-Style Korean Niangao (Rice Cake) using 8 ingredients and 8 steps. Here is how you cook it.
This is always a favourite - easy to make yet a perfect 'tianla' (sweet-spicy) flavour that is a real crowd-pleaser.
Ingredients and spices that need to be Make ready to make Chinese-Style Korean Niangao (Rice Cake):
- 1 pack Tube Rice Cakes (年糕) (400g)
- 1 handful Coriander
- 1/2 tbsp Crispy Chilli Oil (preferably Lao Ganma)
- 1/4 tbsp Light soy sauce
- 1/4 tbsp Sesame Oil
- 1/4 tbsp Rice Vinegar
- 2 tsp Honey/Golden Syrup
- 1 tsp Chilli Powder
Steps to make Chinese-Style Korean Niangao (Rice Cake)
- Wash the rice cakes thoroughly under the tap to remove excess starch.
- Bring a medium-sized saucepan of water to the boil. Add chilli powder and 1 tsp Honey/Syrup.
- Add rice cakes and boil for 3-4 minutes, or according to packaging.
- While the rice cakes are cooking, wash and finely dice a handful of coriander.
- Add the coriander to a bowl, and add the remaining ingredients for the sauce (chilli oil, soy sauce, sesame oil, vinegar, 1 tsp honey/syrup) and mix thoroughly.
- Drain the rice cakes and add to the sauce.
- Mix thoroughly to ensure each rice cake is coated evenly with the sauce and coriander.
- Ready to eat! It is best to serve immediately as the rice cakes begin to stick to each other as they dry out. You may wish to adjust the amounts of each sauce ingredient to your liking.
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