CHINESE RICE CAKE NOODLE RECIPES

BASIC CHINESE CAKE NOODLE RECIPE | JUST A PINCH RECIPES

BASIC CHINESE CAKE NOODLE RECIPE | Just A Pinch Recipes image

Here is a basic Chinese cake noodle recipe for just about anything that you would want to put on top of it. A member had asked what cake noodles were in my other post for Chinese Minute Chicken Bites, so I decides that it would be great to post the cake noodle recipe, too! :)

Provided by Jo Anne Sugimoto @sugarnspicetedibears

Number Of Ingredients 7

Ingredients

1/2 pound(s) fresh chinese egg noodles, or any oriental noodle
6 cup(s) enough water to boil the noodles in
1/8 teaspoon(s) sesame oil, or just enough to keep the noodles from sticking together
2 tablespoon(s) peanut oil to fry the noodles, or you can also use vegetable oil
NOTE: DO NOT USE A LOT OF SESAME OIL AS IT HAS
A VERY STRONG, NUTTY FLAVOR AND CAN SOMETIMES
OVER POWER THE OTHER FLAVORS IN YOUR DISH.

Steps:

Bring the water to boil and add the fresh noodles to it.
Boil the noodles till tender but firm.
Drain the noodles in a colander and rinse with cool water to stop the cooking process. Set aside.
In a large skillet pan, heat about 2 Tbsp. of peanut oil, you can use vegetable oil, too.
Move the pan so that the oil is well distributed.
With just a few drops of sesame oil, mix with the well drained noodles so that they won't stick together.
Add all the noodles to the skillet and evenly distribute the noodles so that they cover the whole bottom of the pan.
Don't walk away, watch the noodles as they start browning, when it is golden brown, gently and carefully flip it over and do the same for the other side.
When it is done, place it on a cutting board and cut them into about 2 1/2-inch squares.
Place on serving platters and garnish with your favorite Chinese entree.

CHINESE STEAMED RICE CAKE—BAI TANG GAO | CHINA SICHUAN FOOD

Chinese Steamed Rice Cake—Bai Tang Gao | China Sichuan Food image

Fluffy and chewy Chinese rice cake--Bai Tang Gao

Provided by Elaine

Categories Dessert

Total Time 155 minutes

Prep Time 130 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 5

Ingredients

250 g rice flour ( , 2 cups+2 tablespoon)
500 ml water
5 g yeast+20ml warm water ( , under 40?)
110-150 g sugar
1/8 tsp. several drops of oil ( , corn oil)

Steps:

In a large mixing bowl, mix 150ml to 160ml water with rice flour. Combine well.
In a small pot, melt sugar with the left water (350ml). Bring to boil over medium fire.
Pour the hot sugar liquid directly to the rice mixture. Combine well and set aside to cool down until less than 40 degree C or room temperature.
Mix yeast with 20ml and set aside for 5 minutes.
Combine yeast water and rice mixture well, cover with plastic wrapper for proofing.
Drop several drops of oil in the batter and combine well. Continue proofing until there is a thick layer of small bubbles on the surface.
Prepare a plate (steel plate is highly recommended as they are usually quite thin) and brush some oil on surface (this can help the de-molding process).
Bring the water to boil firstly and then pour the rice batter to hot steel plate around 80% full.
Cover with lid and steam for 15 minutes over high fire. Wait for around 10 minutes after turning off the fire. Transfer the cake out, wait for minutes and move it from the plate. Set aside to cool down completely. Either cut into large wedges or small cubes. Serve cold with tea or as breakfast.

Nutrition Facts : Calories 681 kcal, CarbohydrateContent 156 g, ProteinContent 8 g, FatContent 2 g, SodiumContent 14 mg, FiberContent 3 g, SugarContent 55 g, ServingSize 1 serving

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