Chinese Rice Cake Recipe
These stirfried Chinese rice cakes, or what I call chao nian gao, are cozy and comforting. The rice cakes are dense and chewy (similar to the texture of steamed sweet rice cake, or chewy filled dumplings, both typically eaten during the Lunar New Year), the cabbage a little crunchy, the mushrooms meaty and the fish cakes bouncy. This dish is typically made with beef or pork, but fish cakes make assembly easier since they’re precooked and you only have to reheat them, not cook them.
Everything gets tossed in this savory and salty brown sauce. Which admittedly doesn’t sound that great (bRoWn SaUcE, yum, said no one ever), and it coats the previously pristine ingredients in all its brown glory (this blog is called Delicious *Not* Gorgeous). The taste more than makes up for the name and description though, and it’s almost so flavorful that I want to add more rice, even though the anti-carb on carb inner child within wants to squawk at the idea of Chinese rice cakes and rice.
How to Prepare Rice Cakes
Even if the rice cakes are refrigerated, and feel hard but not ridiculously so, they’re probably dried, so it’s a two step process to prepare rice cakes: soften, then cook.
How to Soften Rice Cakes
The first time I made chao nian gao, I was surprised I had to soak the rice cakes to get them to soften. They were refrigerated, so were they actually dried? Did I actually need to soak them? Yes and yes. Luckily, all they need is an hour in some water, and you’re ready to go. They won’t feel completely soft yet, and that’s okay; they’ll soften the rest of the way when you cook them.
How to Cook Dried Rice Cakes
The rice used in rice cakes is already cooked, so there’s no need to cook the rice cakes fully, only soften them. You’ll know when they’re done when they get sticky and chewy – you can taste one, and see if it’s hard and starchy (cook some more), or sticky and chewy (I’d say sik faan, the Cantonese version of “let’s eat!”, but this dish isn’t Cantonese, so chi fan is more accurate).
If the rice cakes start to stick, don’t worry – you can usually pry them apart with chopsticks, or you can be okay with a few pieces of rice cake stuck together.
- 3 T soy sauce
- 2 T xiaoxing wine
- 1/2 tsp ground black pepper
- 1/2 tsp ground white pepper
- 2 tsp sesame oil
- 1 tsp rice wine vinegar
- 2 T brown sugar
- 1 tsp fish sauce
- 2 green onions sliced
- 1 lb rice cakes
- 2 portobello mushrooms sliced
- 1 onion chopped
- 2 cloves garlic minced
- 1/2 small head cabbage chopped
- 1 1/2 lbs fish cakes sliced
Mix all the sauce ingredients together, then set aside.
Place the rice cakes in a medium bowl, and add water to cover. Let soak for at least 1 hour, up to overnight. They won’t be soft to the touch yet, but this will help them soften up when you cook them.
In a large skillet or wok, heat a thin layer of oil over medium-high heat. Add the mushrooms, and cook for 10-15 minutes, or until browned and any liquid that the mushrooms have exuded has evaporated. Add the onion, garlic and cabbage; saute for 5-10 minutes, or until the onions are slightly translucent and the cabbage is wilted.
Drain the rice cakes. Add the rice cakes, sauce and fish cakes. Saute until the rice cakes are chewy (they’ll look less matte, but you can also taste one), the sauce coats everything, and the fish cakes are warmed through. Serve hot.