rice cake что это
День рисового пирога
Если вы думаете, что только российское правительство выдумывает разные несуразные праздники, то вы глубоко ошибаетесь.
Как вы знаете, 11 ноября — это День Пеперо. В целом очень напоминает День Святого Валентина — и по значению, и по уровню продаж всякой ерунды. Да-да, мне просто завидно! 🙂
История праздника
Но вернемся к теме нашей сегодняшней статьи. В 2006 году правительство Республики Корея посмотрело на прибыль, которую корпорация Lotte получает от продажи пеперо в День переро (а это до 65% выручки от этого продукта), и подумало, что нужно направить энергию корейцев в нужное культурное русло. Так появился День длинного рисового пирога — День Карэтток (가래떡 데이).
Что такое тток и его виды
Карэтток — это разновидность рисового пирога, который имеет цилиндрическую форму. Именно этой формой он напоминает арабскую цифру 1 и позволяет примазаться к дате 11.11. Его делают из клейкого риса, потом варят. В целом пирог готов к употреблению.
Обычно его жарят на гриле или окунают в соус из кочучана и получаются ттоккоджи (떡꼬치).
Еще пирог можно нарезать на клецки и пустить в традиционный для Нового года суп — ттоккук (떡국). Хотя осторожней, потому что этот суп прибавляет вам целый год!
Более тонкая версия карэтток идет на всем известные ттокпокки (떡볶이).
Обычно отмечают этот день всякими фестивалями по созданию самой длинной колбаски карэтток, которые организует правительство Кореи и различные сельхозминистерства. В общем решайте сами что сегодня отмечать и как этот день праздновать. И какому пороку поддаваться — покупательскому или обжирательскому. Говорят, карэтток хорошо идет под пиво.
Korean rice cakes: 4 homemade recipes
Hello dear subscribers! Korean rice cakes or tteok are one of the traditional dishes of East Asia. They are also very popular in Japan, but they are steamed and called mochi (or urine). And they struck me very much: tender, with an unobtrusive sweetish taste. And the filling literally shines through the dough. Like eating a light cake. At the same time, the calorie content of such a sweet dessert is only 130 kcal per 100 g. Isn’t this the dream of all women? And just amazing news for those who adhere to the PP. Now it is clear why all oriental women are so fragile!
How to make such pies? From rice flour or highly cooked glutinous rice, specially mashed into a cake.
Korean tteok rice flour sweet pastry recipe
Prepare for the recipe:
Start cooking:
1. Rinse the beans well and soak in cold water for 8 hours, preferably overnight. Cook the swollen beans for about 40 minutes, or until they turn into a mushy mass. Add sugar and mash with a hand blender. You should get a smooth puree.
2. Place the sweet beans puree over moderate heat and simmer for another 10 minutes to evaporate excess liquid. The paste will then become very thick and will not run.
3. Pour flour and powdered sugar into a metal bowl. Pour in cold water with strawberry syrup for color. Mix thoroughly.
Instead of strawberry syrup, you can use 2 tablespoons. beet juice, red grapes or currants.
4. Place the bowl of dough in a water bath and cover with cling film. Simmer for 10 minutes over moderate heat.
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5. Remove the foil and stir the dough very well so that it cooks evenly. Cover with foil again and cook for another 5 minutes.
6. Rinse the strawberries, dry and cut off the leaves. Wrap each berry completely in bean paste, form into balls.
7. Sprinkle the work surface with plenty of starch. Put the dough and sprinkle with starch on top so that it does not stick to your hands. Divide the dough into small pieces and crush them into thin cakes. Wrap the strawberry and bean balls in the dough.
For the beauty of serving, you can cut each pie in half. Your unusual and delicious dessert is ready!
From Asian cuisine, I recommend trying Ramen soup и chicken in teriyaki sauce. It is easy to prepare, and the taste is incomparable!
These delicious onigiri are a great alternative to store-bought rolls. It turns out very satisfying and economical. Choose rice for Japanese cuisine, because it is more sticky and holds its shape better, and take canned tuna with the addition of vegetable oil.
You will need:
How to do it:
1. Rinse the rice until the water becomes clear. Pour 4 cups of cold water over it and place it on the stove. Bring to a boil, reduce heat, and simmer for 15 minutes. Cool it down.
2. Cut the onion into small cubes. Mash the tuna with a fork and remove large bones, if any.
3. Heat vegetable oil in a frying pan and fry the onions until golden.
4. Add the tuna pieces to the skillet, along with the oil. Fry over high heat, stirring constantly. Pour in the soy sauce and continue to fry until all the liquid has evaporated. Remember to stir occasionally.
5. Cut the square nori sheets in half to make rectangles.
6. With your hands moistened with water, form a tight triangle out of the rice. Place it on one half of the nori sheet. Make a depression in the middle of the triangle and place about 1 tbsp. l. fish filling. Top with rice filling.
7. Wet your hands and wrap the rice triangle in a nori leaf.
How to make Japanese-style daifuku mochi sweet rice cakes?
Ingredients:
Cooking steps with a photo:
2. Mix rice flour with water, sugar. Mix thoroughly, cover with cling film and microwave for 1,5 minutes at 600 watts.
3. Remove the dough from the oven, stir and cover again with foil. Microwave for another 2 minutes.
4. Sprinkle the work surface with starch. Lay out the dough, wrap it with your hands and roll it into a thin layer. Divide it into pieces large enough to wrap the bean balls.
Roll the balls gently, being careful not to tear the rice dough. Chill the daifuku slightly in the refrigerator. Bon Appetit!
A delicacy prepared in a water bath is something incredible! Rice dough is very pliable, resembles mastic and allows you to show imagination when decorating. Pine nuts are best suited for this dessert, but you can take any others to your taste. Instead of red grapes, blueberries or currants are suitable for juice.
Required products for the test:
For the filling:
Step-by-step instructions with a photo:
2. Place the dough on a table and roll into a ball. Wrap it in plastic wrap and let cool.
4. Mix thoroughly while still hot grape juice, 1 cup rice flour and a pinch of salt. Put the dough on fire and brew for a couple of minutes, stirring constantly.
5. Crumple the dough on the table, wrap in plastic and leave to cool.
6. Brown the nuts and sesame seeds separately in a dry frying pan until light golden brown. Also, separately, grind them in a coffee grinder or blender to a state of fine crumbs. Add 2-3 tablespoons to both sesame and nuts. honey. Stir.
7. Mix the boiled beans with 2-3 tbsp. honey.
8. Pinch off a piece of dough, make a depression in it and place any of the 3 fillings. Pinch the edges and roll into a ball. Do the same for the rest of the dough and fillings.
10. Place the urine on the steamer rack. Close the lid and cook for 30 minutes.
For aroma, I recommend placing a small handful of pine needles on the bottom of the steam grate.
Serve hot with tea. It will be very tasty with ice cream!
Now you know not only what Asian rice cakes are called, but also how to cook them properly at home. They are tasty, low in calories and cooking will not take long, because even baking in the oven is not required. Surprise, delight and be sure to share with your friends a link to these recipes. I will wait for you again on the pages of my blog, bye bye everyone!
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Asian Rice Cakes (Steamed Rice Cakes)
Here is a step-by-step guide on how to make steamed Asian rice cakes. They have a slight chewy texture and they are a versatile ingredient in Asian cuisine. Serve them plain with sauce on the side, stir fried, or in stews!
Often times, tteok is made by pounding a rice flour dough to give the rice cakes its characteristic chewy texture. Although the shape of the rice cakes you see here looks a lot like garaetteok (cylindrical rice cakes), it is not derived from the traditional method of making tteok. That’s why I hesitate to call this a tteok or garaetteok recipe because it is my mom’s interpretation of a Korean-style rice cake. However, if you are interested in learning how to make tteok from scratch, check out this recipe from Maangchi.
These steamed Asian rice cakes are a versatile ingredient that you can use to stir fry or stews.
HOW TO MAKE STEAMED ASIAN RICE CAKES
FLOUR BLEND
The rice cakes are made from a combination of rice flour and tapioca starch. The tapioca starch gives the rice cakes a chewier quality. If you only used rice flour, the rice cakes will be firmer and denser when you bite into them.
In the recipe, I also add a small amount of sugar and salt to the dough to give the rice cakes a little flavor.
USING HOT WATER TO MAKE THE DOUGH
To start making the dough, you’ll mix the flours with boiling hot water. It is crucial to use hot water because the heat “cooks” the dough, making it flexible and pliable. In turn, this allows you to manipulate the dough into whatever shape you want.
When adding water to the flour, I usually pour about half the water into the bowl with one hand, and use the other hand to stir everything simultaneously. Once all the water has absorbed, I’ll add the rest of the hot water. Stir the water and flour together for 30 seconds to 1 minute. If the dough is looking very dry, pour room temperature water over any loose flour on the bottom of the bowl, 1 to 2 tablespoons at a time.
KNEADING THE DOUGH
As you can imagine, the dough is very hot in the beginning. I usually let the dough cool for 2 to 3 minutes before kneading, stirring it frequently to release some steam from the dough. If you still find the dough to be very hot, stir the dough for for another 1 to 2 minutes before kneading.
Knead the dough until you have nearly worked all the loose flour into the clump of dough. Then, turn the dough onto a work surface. Continue kneading it for about 2 to 3 minutes. The outside of the dough should be relatively smooth (see photo below). This dough is very forgiving, so it doesn’t matter if you have a few creases here or there. Most importantly, the dough should not feel dry.
It is very common for rice flour doughs made with hot water to be a little sticky when you knead it, especially in the beginning. As you continue to knead it, the dough will gradually feel less sticky. Towards the end of kneading, I found the dough to be a little tacky but not overly sticky. If the dough still feels very sticky after several minutes of kneading, add another tablespoon of rice flour and knead the dough again.
DIVIDE DOUGH AND SHAPE INTO LONG ROPES
This type of dough does not need any resting time. As a matter of fact, it’s better to work with it while the dough is still warm. If you let the dough sit for a long time, the outside of the dough will start to dry and form a crust.
Shape the dough into a ball and divide it into 8 equal pieces. You don’t need to be too precise. For reference, my pieces of dough were somewhere between 95 to 100 grams.
Leave one piece of dough on the work surface for rolling out. Transfer the remaining 7 pieces of dough back into the bowl and cover with a towel.
Shape the piece of dough into a short, thick log, and then place the log on the work surface. Starting from the middle, roll out the dough and gradually work your hands further apart. Eventually, you will get a long dough rope. It should be about 16 inches long and just over 1/2 inch in diameter. Roll the dough rope off to the side.
Roll out 3 more pieces of dough into long ropes. Then, line up the 4 ropes of dough and cut them up into 2-inch pieces. The dough will stick to your knife a little. You can lightly grease the sides of your knife with oil to prevent sticking, but I don’t usually bother with that.
Transfer all the pieces of rice cake onto a large baking sheet and cover them with a towel while you finish shaping and cutting the remaining pieces of dough. If any of the last few pieces of dough have started to dry up and crust over, knead them again until they no longer feel dry. Then, roll out the dough into a rope.
EQUIPMENT TO STEAM ASIAN RICE CAKES
ALTERNATIVE STEAMING SETUP
You’ll want a wok that is large enough to comfortably fit the plates or pans holding the rice cakes. If you don’t have a large wok, you can also use a large sauté pan with deep sides. I would also recommend using a shorter steaming rack. Many sauté pan lids tend to be made of glass. Condensation develops easily on glass lids. Sometimes, the water might drip onto the rice cakes while they are cooking. To prevent that from happening, you can tie a towel to cover the bottom of the lid to catch the condensation.
You can also steam the cakes in bamboo baskets.
STEAM THE ASIAN RICE CAKES
Line 2 plates (or small pans) with parchment paper to keep the rice cakes from sticking to the plates. Arrange the pieces of dough into rows on the parchment-lined plates. Keep the rice cakes covered with a dry cloth until they’re ready to be steamed.
Fill the wok with about 1 1/2 to 2 inches of water. Bring the water to boil. Then, carefully place the steaming rack in the center of the wok. Make sure that the water isn’t covering the rack completely. If that is the case, remove some water from the wok. Place one of the plates or pans of rice cakes onto the steaming rack. Finally, cover the wok with a lid and steam the rice cakes on high heat for 10 to 11 minutes.
To check to see if the rice cakes are fully cooked, slice up a rice cake and check the center. The rice cakes are fully cooked if you don’t see any solid white spots in the center. Let the rice cakes cool on the counter while you steam the second batch of rice cakes. If the water level in the wok is looking low, add some water to the wok.
HOW TO STORE ASIAN RICE CAKES
You can also freeze the rice in a freezer bag and they will keep for months. Reheat the rice cakes by soaking them in hot water for 5 minutes.
HOW TO EAT ASIAN RICE CAKES
rice cakes
Смотреть что такое «rice cakes» в других словарях:
rice cakes — light food made from puffed rice … English contemporary dictionary
Puffed rice cakes — Puffed rice cake is a type of food made with puffed rice. Typically, it is eaten as a healthy snack, although some also use it as a variant of Wor bar. In the commonly available commercial format, one rice cake provides around 40 calories (8… … Wikipedia
Sanna (rice cakes) — Sanna, a type of rice cake, is a Goan variant of idli, a South Indian dish, native to the Goan Catholics community of Goa. Sanna consist of two types: toddy fermented sannas and the other made using the sap of rhe coconut palms [cite web|url=http … Wikipedia
Rice vermicelli — Strands of bihon vermicelli Chinese name Chinese 米粉 … Wikipedia
Rice cake — Cantonese sweet nian gao cake, pan fried … Wikipedia
Rice Krispies Treats — Treat squares Rice Krispies Treats prior to being cut into single serving bars … Wikipedia
Rice flour — A box of sweet rice flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour may be made from either white rice or brown… … Wikipedia
Rice and curry — This article is about the dish. For the album, see Rice Curry. A Sri Lankan rice and curry dish. Rice and curry is a popular dish in Sri Lanka and the Southern Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu. Rice and curry… … Wikipedia
rice flour — noun • • • Main Entry: ↑rice * * * rice flour, 1. ground rice, used especially in making puddings, cakes, and face powder. 2. the layer of the rice kernel next to the cuticle, rubbed off as a powder in the processes of hulling and polishing … Useful english dictionary
Glutinous rice — (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut)[1] is a type of short grained Asian rice that is especially sticky when cooked. It is … Wikipedia
Обзор и перспективы токена CAKE от биржи PancakeSwap
Этот материал небольшое дополнение с обзору децентрализованной биржи PancakeSwap.finance который я делал недавно. Речь пойдет о нативном токене CAKE, его эмиссии, цене и перспективах.
Токен CAKE выпущен децентрализованной биржей PancakeSwap и используется ей для операций и ее продуктов, таких как обмен, фарминг, предсказания и лотерея, подробнее о продуктах смотрите здесь.
CAKE выпущен и работает, как и сама биржа, в сети Binance Smart Chain (BSC) стандарта BEP-20.
адреса контрактов всех монет лучше смотреть на сайтах CoinMarketCap или CoinGecko.
Токеномика CAKE открыта и доступна в документации проекта, можно посмотреть здесь.
В текущем варианте эмиссия выглядит так: за каждый блок «печатается» 40 токенов CAKE или 1 152 000 токенов в сутки, из них сжигается 720 000 или 62,5%, то есть примерная суточная эмиссия 386 000 монет.
Новые токены распределены следующим образом: 144 000 достаются фармингу и лотереи, а 288 000 токенов получают пулы.
Зная это, даже «высоходоходные» продукты площадки, уже не кажутся привлекательными. Например стейкинг CAKE для получения САКЕ с ручным выводом монет, обещает нам сегодня 61,5% годовых, что на 2% меньше, чем инфляция за тот же период.
Чуть лучше выглядит вариант стейкинга с автоматической капитализацией монет, но и тут учитывая инфляцию в 63,4%, от огромного годового процента в 83,3%, в реальном выражении останется не более 20%.
Основываясь на сказанном выше, важно понимать, что цена токена не отражает его ценность, а при рыночной оценке этого проекта правильнее смотреть на его капитализацию.
Текущая капитализация почти 5 миллиардов, что всего на 25% меньше той которая была в конце апреля, при этом токен дешевле в 2 раза. Эта разница между капитализацией и ценой получилась в результате высокой эмиссии.
Используя простую пропорцию можно посчитать, что при текущей капитализации цена токена должна быть 32,12$.
Несмотря на высокую инфляцию токенов у самого проекта неплохие перспективы, во первых это лидирующий DEX проект использующий Binance Smart Chain, а благодаря низкой комиссии за транзакции общее количество залоченных средств в сети постоянно растет.