CHEWY RICE RECIPES

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CHEWY BLACK SESAME RICE CAKE RECIPE - PUREWOW



Chewy Black Sesame Rice Cake Recipe - PureWow image

The best types of desserts are impressive but secretly foolproof to make, and Eric Kim’s chewy black sesame rice cake (from his new cookbook, Korean American) needs only a whisk and a bowl. It has a sweet, nutty sesame crumble and a satisfyingly chewy vanilla base unlike any cake you’ve...

Provided by Katherine Gillen

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield Makes one 8-inch cake (about 8 servings)

Number Of Ingredients 13

Cooking spray
2 large eggs
1 cup sugar, plus more for sprinkling on top
¼ cup honey
¾ teaspoon kosher salt
1 cup whole milk
1 tablespoon vanilla extract
2 tablespoons unsalted butter, melted
½ teaspoon toasted sesame oil
4 tablespoons toasted black sesame seeds, divided
1 teaspoon baking powder
8 ounces (227g) glutinous rice flour (aka mochiko or sweet rice flour)
Powdered sugar, for serving

Steps:

  • 1. Preheat the oven to 350�F. Mist an 8-inch round cake pan with cooking spray. 2. In a large bowl, whisk together the eggs, sugar, honey and salt until fluffy and pale yellow, about 2 minutes. Whisk in the milk, vanilla, melted butter and sesame oil until combined. 3. Using a mortar and pestle (or a coffee/spice grinder), pulverize 2 tablespoons of the black sesame seeds into a rough powder. It should smell very fragrant. Add this sesame powder, along with the remaining 2 tablespoons of whole black sesame seeds, to the bowl with the egg mixture, followed by the baking powder and rice flour. Whisk to combine, then carefully pour the batter into the greased cake pan. 4. Bake until the top is nicely browned and cracked slightly (this is a good sign), 50 to 60 minutes. You can also insert a chopstick or toothpick into the center of the cake, and if it comes out clean, then it's done. 5. Cool completely before dusting with the powdered sugar and slicing into wedges to serve. The cake will keep in an airtight container at room temperature for up to 5 days.

Nutrition Facts : Calories 342 calories, CarbohydrateContent 60 grams carbohydrate, FatContent 9 grams fat, ProteinContent 5 grams protein, SugarContent 36 grams sugar

THE CHEWY RECIPE | ALTON BROWN | FOOD NETWORK



The Chewy Recipe | Alton Brown | Food Network image

The Chewy is Alton Brown's secret to perfect, chewy chocolate chip cookies, from Good Eats on Food Network.

Provided by Alton Brown

Categories     dessert

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 2 dozen cookies

Number Of Ingredients 11

8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

Steps:

  • Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly. 
  • Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes. 
  • Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds. 
  • Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour. 
  • Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven. 
  • Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.

More about "chewy rice recipes"

RICE CAKES WITH PEANUT SAUCE AND HOISIN RECIPE - NYT COOKING
This vegan dish is reminiscent of the classic Cantonese dim sum of fried cheung fun, or steamed rice noodle rolls, which is served with two contrasting sauces: a caramelly hoisin sauce and a nutty sesame sauce. In this recipe, tenaciously chewy rice cakes are stir-fried until crispy, then smothered in a sweet and earthy peanut sauce and finished with syrupy hoisin. Rice cakes deserve to be a pantry staple for many reasons: They can be used as a filling substitute for short pasta, added to stews or quickly pan-fried with your favorite sauce. Sold in Chinese or Korean markets, they come in tubes (like those used in tteokbokki) or sliced disks, and are packaged in vacuum-sealed packs or frozen, so they keep for ages. If you’re looking for a suitable substitute, you could use fresh rice noodle rolls, or even gnocchi. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
  • To serve, drizzle with the diluted hoisin sauce, scatter with scallions and finish with sesame seeds.
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From bbcgoodfood.com
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Calories 299 calories per serving
  • Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle – they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
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THE CHEWY RECIPE | ALTON BROWN | FOOD NETWORK
The Chewy is Alton Brown's secret to perfect, chewy chocolate chip cookies, from Good Eats on Food Network.
From foodnetwork.com
Reviews 4.5
Total Time 1 hours 50 minutes
Category dessert
Cuisine american
  • Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.
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RICE CAKES WITH PEANUT SAUCE AND HOISIN RECIPE - NYT COOKING
This vegan dish is reminiscent of the classic Cantonese dim sum of fried cheung fun, or steamed rice noodle rolls, which is served with two contrasting sauces: a caramelly hoisin sauce and a nutty sesame sauce. In this recipe, tenaciously chewy rice cakes are stir-fried until crispy, then smothered in a sweet and earthy peanut sauce and finished with syrupy hoisin. Rice cakes deserve to be a pantry staple for many reasons: They can be used as a filling substitute for short pasta, added to stews or quickly pan-fried with your favorite sauce. Sold in Chinese or Korean markets, they come in tubes (like those used in tteokbokki) or sliced disks, and are packaged in vacuum-sealed packs or frozen, so they keep for ages. If you’re looking for a suitable substitute, you could use fresh rice noodle rolls, or even gnocchi. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
  • To serve, drizzle with the diluted hoisin sauce, scatter with scallions and finish with sesame seeds.
See details


CHEWY CHOCOLATE CHIP COOKIES RECIPE | BBC GOOD FOOD
Enjoy these chewy chocolate chip cookies with a cup of tea. If you have time, leave the dough overnight for the best flavour and texture
From bbcgoodfood.com
Category Afternoon tea, Dessert, Treat
Calories 299 calories per serving
  • Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle – they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
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Enjoy these chewy chocolate chip cookies with a cup of tea. If you have time, leave the dough overnight for the best flavour and texture
From bbcgoodfood.com
Category Afternoon tea, Dessert, Treat
Calories 299 calories per serving
  • Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle – they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
See details


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I gave away my rice cooker after I had so much success making rice in the Instant Pot®. Not only is it faster than using the rice cooker, but the end result is fluffier rice. I make a batch every week and serve it with almost any main dish. For a treat, I make super-quick rice pudding by reheating the rice with some milk, butter, cinnamon, raisins, and maple syrup. You can also blend cooked rice with water and then strain it to make homemade rice milk.
From recipes.instantpot.com
Reviews 4
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  • Unlock and remove the lid. Serve the rice immediately, or place it in an airtight container and refrigerate for up to 5 days or freeze for up to 2 months.
See details


CHEWY HONEY GRANOLA BARS RECIPE: HOW TO MAKE IT - TASTE …
There's sweetness from the honey, chewiness from the raisins, hints of chocolate and cinnamon, and a bit of crunch. To save a few for later, wrap individual bars and place in a resealable freezer container. When you want a satisfying treat on short notice, just grab one and let it thaw for a few minutes. —Tasha Lehman, Williston, Vermont
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Reviews 4.5
Total Time 25 minutes
Category Snacks
Calories 178 calories per serving
  • Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. In a small bowl, combine honey, butter and vanilla; pour over oat mixture and mix well. (Mixture will be sticky.), Press into a 13x9-in. baking pan coated with cooking spray. Bake 14-18 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars.
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