Korean Brown Rice Cakes
1 cup brown rice flour (can substitute for rice flour)
1/8 teaspoon salt
2 tablespoons chickpea flour (optional, can substitute with brown rice flour)
1/2 cup boiling water
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I’ve been wondering how these were made! Thank you for sharing this recipe. 😍
Glad you enjoyed it! — it’s a different type of “noodle” recipe I suppose:)
Love love love it
Yes yes 🙌
Ramen AND rice cakes in a single dish?! [lo-carbers faint dead away] I cannot find Korean rice cakes locally so thanks so much for showing us how to make them from scratch : )
I know! I freaked out when I saw the dish 😂 — the original version just uses white rice flour (and important not to get the glutinous short grain kind👍)
good stuff that! i have a couple bags of dried and a couple frozen but didn’t’ see any organic brown rice cakes… i just might try this one of these days but as food sensitivities happen i’ll have to try something like ground flax seed instead of chickpea…
right now i’ve got to simmer ten pounds of carrots in spices for carrot dogs (then i’ll freeze them).
Carrot dogs?! Tell me more! — No they don’t usually (if ever) have the brown rice kind…too much fiber, probably changes the texture a bit. When you make it from scratch the rice cakes are softer than the ones you buy frozen…which can be good or bad depending on the texture you prefer. I like the chew of the frozen ones too, but this is a good option for those who can’t find it or want to customize.
Oh wonderful idea! I can’t wait to see you do a recipe with them so know how to make that amazing spicy red sauce ! Thank you for sharing 💖
Oh it’s a good one!! A little sweet and spicy😊