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Fried rice cakes. Chimpeni or 술떡 - sulok - Korean rice flour cakes





Chimpeni or 술떡 - sultok

Cooking recipe taken from Korean sources:

Rice flour (regular, NOT CHAPSAL!) - 3 cups (2 gram)
makgeolli - 70 ml
salt 1 - spoon (dessert)
sugar - 1 glass
water - 280 ml (plus, minus so that the dough is liquid)

Sift flour 2 times, add salt, sugar, makgeolli, add water little by little, stirring the dough. Ready dough pour into a deep bowl (preferably in a transparent container). Mark the dough level with a sticker on the outside to make it easier to track the dough rising. In the future, the dough should rise twice. Cover and place in a warm place. After about 4 hours, gently stir the dough and close again. After an hour, stir again, close again. After another hour, stir and leave open. Prepare dishes for steaming (you can use muffin trays). Grease the trays with oil. pour one third into each dough, on top you can put pine nuts, pieces of a date, black sesame seeds (as fantasy leaps).

Important: pour into the steamer cold water(!), put the trays on the sheets of the steamer, close and put on low heat, after 15 minutes we turn on the heat and steam for another 15 minutes. Then turn off and do not open the lid for two minutes. Be sure to wrap the lid with a kitchen towel so that the water from the lid does not get into the current.

2 recipe.
Compound:

400 gr. white rice
3 table. tablespoons of white sugar (or to taste)
1 or 2 tsp salt, or to taste
1 tea a spoonful of yeast (dissolve in advance in 25 ml of warm water)
Water to add to the dough

How to cook:

1. Soak rice in a bowl for 4 hours (in cold weather up to 8 hours). Drain off all the water.

2. Using a powerful meat grinder, grind all the rice along with the sugar and salt, using enough water to achieve a very heavy cream consistency. The trick is to start with less water and increase it gradually, step by step. If the mixture is too thick, you can add a little more water later, if necessary. If, on the contrary, the mixture is too liquid, you need to thicken it by adding rice flour.

4. When the rice is ready for further manipulations, you need to prepare the molds, generously greasing them with vegetable oil.

5. Pour a little dough into the molds (you need to fill in about a third of the dishes) and leave to come up a little.

6. Rice cakes are prepared directly in molds, in a double boiler, about 8-10 minutes. You can check the readiness with a toothpick: pierce the cake with it, the dough should not stick to it.

7. After the rice cakes are cooked, carefully remove the molds and allow them to cool completely in an ice water bath. When the mold has cooled, just turn it upside down and your culinary wonder will easily slide out.

First we need to steam the rice to make sticky rice (sticky rice as it is called in Thailand). Any round grain rice is best suited for this, for example, I usually use Krasnodar rice. Long grain and parboiled rice is not suitable - in this case the rice will not stick together and will be crumbly! There is no need to rinse the rice, otherwise it will lose the starch that we need to make the rice sticky.

Mix rice with water in a ratio of 1 to 2. (I took 300 ml of rice per 600 ml of water)
Wait for the boil, cover the lid, and boil the rice for exactly 5 minutes from the start of the boil, stirring occasionally. Our goal is to make the rice absorb some moisture and soften. (in Thailand, for this, rice is soaked in water for 12 hours, but it is easier to boil it for 5 minutes and it will already be in the right condition for subsequent steaming)


Drain the water after boiling for 5 minutes. At this point, the rice should already look like porridge and not be crumbly.


Now we prepare a container for steaming rice in a multicooker. Since it has round holes in which the rice will fall through, I cut a sieve circle and placed it in this container. (you can use it many times)


We put rice in this container.
We put the program "Steam", "Vegetables" for 40 minutes. The name of the program and the cooking time may differ in different multicooker. The longer the rice is cooked, the more sticky it will be, so see for yourself. It can be 30 minutes, but 40 is better.
Add a couple of pinches of salt, close the lid and turn on the steam boiling Below, under the rice, we have of course filled with water, which will boil and process the rice with this hot steam. This is the essence of steaming food.
After 20 minutes, turn the rice and salt again.

When the rice is ready, take it out of the multicooker, let it cool slightly and lightly pour it with rice vinegar. It gives a special flavor to the rice. Rice can already be used in this form as a base for meat or fish dishes... Steamed rice is tastier and healthier than regular rice and you will definitely like it if you haven't tried it yet!


But we are going further and will make even more delicious rice cakes from this rice in order to use them as a side dish for soup instead of bread.
We take parchment paper. (sold in any store as baking paper) and some round molds (you can also buy them at the grocery store). We measure out the circles in those places where the rice will be located.


Pour the rice into round tins. It is better to do this 20 minutes after putting the rice out of the multicooker to allow the rice to cool down and it became even more sticky.


Now we grease those circles where the rice will be located with coconut oil (I use Coconut oil, since frying on it is safer for health, but you can use regular oil as well) - 1 tablespoon of oil for 2 servings. I will have 4 servings, so I spread 2 tablespoons of butter over all the mugs. Then sprinkle with salt, black or red pepper on top, bread crumbs(optional), paprika, curry or other seasoning.


Lightly spread this mixture with a spoon.


We spread the molds with rice in the place that we greased with oil and seasonings.


We remove the molds. As you can see in the photo, the rice has not crumbled, which means the required stickiness has been achieved. If at this moment your rice crumbles, then give up frying, and use rice in its usual form, since frying rice cakes from loose rice will not work.


Cover on top with the second side treated with oil and seasonings.


Now let's move on to frying in a pan. The frying pan must be dry, you do not need to add oil to it! We turn on the empty pan at maximum power, wait 2 minutes for it to warm up.
Place 4 rice cakes in the pan along with parchment paper covering the rice from 2 sides.


We turn down the power to just below the maximum. My maximum is "9", and I fry rice at "7". After 5 minutes, turn this entire package over gently to the other side, holding the paper and rice with your hands (do not burn yourself, grab only the paper with your hands, without touching the hot pan!) And fry for another 5 minutes on the other side. That is, fry for 5 minutes on each side. Those who like toasted crust can increase the power or cooking time, but do not overdo it, otherwise the crust may turn out to be too hard for the teeth.

Rice dishes are popular all over the world for a reason. Cereals have a mild taste, allowing fish, vegetables and other ingredients to open up against a neutral background. At the same time, the grains contain a real vitamin complex. With regular use rice dishes health improves markedly. Cakes will help to diversify the menu and make it more useful, with which Asians even replace bread.

Classic recipe

Ingredients:

  • flour (only rice or wheat in half) - 300 g;
  • water - 200 ml;
  • egg - 1 pc.;
  • sugar - 10 g;
  • salt - 4 g;
  • sunflower oil - 20 g;
  • butter - 50 g.

Preparation:

  1. Regardless of the type of flour, do not neglect the sifting procedure. Pour in salt and sugar.
    Beat the egg, evenly, but not too quickly, pouring in water.
  2. Combine both mixtures with a spoon, after which it will need to be set aside - then you will have to work manually. To prevent the dough from sticking and kneading easier, it is enough to grease your palms with a drop of sunflower oil from time to time.
  3. When the texture becomes pliable, but does not lose its shape, a ball is made of the dough and covered with a damp towel. The base for the cakes is ready, but before frying, you need to let it rest for at least 20-30 minutes.
  4. Divide into "sausages" and cut them into equal parts, roll them out. The quality of the dish depends on the thickness of the layer: the smaller it is, the more airy the cake will be. From this amount of ingredients, about 5-6 servings come out.
  5. Rice cakes cooked in a dry hot frying pan. Fry for a short time, fold in a stack and coat with butter.

Boiled rice cakes

If there is no rice flour, this is not a reason to give up tortillas. Every housewife has rice, it is easy to buy it in any store. A round variety should be used for rice cakes, it has increased stickiness.

Ingredients:

  • rice - 300 g;
  • flour (wheat) - 200 g;
  • egg - 1 pc.;
  • breadcrumbs;
  • salt.

Advice. Salting can be done at any stage - when cooking rice or when kneading dough.

Preparation:


Filled tortillas

Ingredients:

  • flour (strictly rice) - 300 g;
  • water (preferably mineral) - 200 ml;
  • sesame oil - 40 (30/10) g;
  • salt;
  • sesame;
  • spices;
  • mushrooms (suitable) - 5 pcs.;
  • carrots - 1 pc.;
  • onion - 1 pc.;
  • any greens.

Attention! IN Asian dishes salt can be replaced with soy sauce.

Preparation:


You will need a double boiler for cooking. Ingredients:

  • flour (only rice) - 600 g;
  • makgeolli (rice wine) - 70 ml;
  • water - about 300 ml;
  • salt;
  • sugar - 200 g

Preparation:

  1. Pour all the salt and sugar into the sifted (preferably several times) flour. Slowly introduce makgeolli and water.
  2. Further, the test will have a long proofing. For 6 hours, the mass will increase in volume, so it is worth taking care of roomy dishes. Do not open the lid for the first 4 hours, and then stir the mass every hour.
  3. Prepare the molds: grease with oil and pour the dough up to a third. If you need to decorate the cakes, it's best to do it now. Nuts or dried fruits will do.
  4. Steam for about 30 minutes.

Advice. You should not immediately get the cakes out of the molds, they will fall apart. It is necessary to cool them, you can speed up the process with the help of an ice bath.

Chimpeni is mainly served to festive tables... It is quite difficult to cook them in large quantities and do it correctly, so often even Koreans themselves order a treat from professional chefs.

Eggless tortillas

  • flour - 225 g;
  • water (boiling water) - 150 ml;
  • oil (sunflower or sesame) 10 g;
  • green onions - 1 bunch;
  • salt.

Preparation:

  1. Prepare flour, sift it several times and immediately mix with salt. Spread oil over the entire area. You can use any, but sesame seeds will give a special flavor.
  2. Pour in boiling water and knead the dough, it will gather into small lumps. It is necessary to work quickly so that the liquid spreads evenly. It is more convenient to use a wooden spatula, it does not heat up.
  3. As soon as the dough has cooled, knead it with your hands and leave to rest.
  4. Chop the onion very finely.
  5. Sprinkle the work surface with flour. Roll out the entire ball at once onto a layer no thicker than 3 mm. Grease and spread the onion. If you want something spicy, you can add spices.
  6. Roll up the roll and cut, crush the resulting "snails" and form cakes.
  7. Fry in a very hot frying pan, be sure to grease with oil first.

Rice is appropriate for any meal. Unleavened dough goes well with various sauces and fillings. The economical composition of the ingredients allows you to experiment with flavors. Suitable for allergy sufferers as it does not contain gluten. Frequent use significantly heals the body and gives a feeling of lightness.

Rice cakes will appeal to lovers of Asian cuisine, they are perfect as a side dish for soup instead of bread, while they healthier than bread and tastier. It is convenient to cook several portions at once, put them in the freezer and take one for lunch the next days.

Ingredients for Rice Cakes:

Cooking parameters in a multicooker:

Power: 600 Watt

Program:"Steam cooking" (40 minutes)

Rice Cakes Recipe:

First we need to steam the rice to make sticky rice (sticky rice as it is called in Thailand). Any round grain rice is best suited for this, for example, I usually use Krasnodar rice. Long grain and parboiled rice is not suitable - in this case the rice will not stick together and will be crumbly! There is no need to rinse the rice, otherwise it will lose the starch that we need to make the rice sticky.

Mix rice with water in a ratio of 1 to 2. (I took 300 ml of rice per 600 ml of water)
Wait for the boil, cover the lid, and boil the rice for exactly 5 minutes from the start of the boil, stirring occasionally. Our goal is to make the rice absorb some moisture and soften. (in Thailand, rice is soaked in water for 12 hours, but it is easier to boil it for 5 minutes and it will already be in the right condition for subsequent steaming)

Drain the water after boiling for 5 minutes. At this point, the rice should already look like porridge and not be crumbly.

Now we prepare a container for steaming rice in a multicooker. Since it has round holes in which the rice will fall through, I cut a sieve circle and placed it in this container. (you can use it many times)

We put rice in this container.
We put the program "Steam", "Vegetables" for 40 minutes. The name of the program and the cooking time may differ from one multicooker to another. The longer the rice is cooked, the more sticky it will be, so see for yourself. It can be 30 minutes, but 40 is better.
Add a couple of pinches of salt, close the lid and turn on the steam. Below, under the rice, we have, of course, filled with water, which will boil and process the rice with this hot steam. This is the essence of steaming food.
After 20 minutes, turn the rice over and salt again.

When the rice is ready, take it out of the multicooker, let it cool slightly and lightly pour it with rice vinegar. It gives a special flavor to the rice. Rice can already be used in this form as a base for meat or fish dishes. Steamed rice is tastier and healthier than regular rice, and you will love it if you haven't tried it yet!

But we are going further and will make even more delicious rice cakes from this rice in order to use them as a side dish for soup instead of bread.
We take parchment paper. (sold in any store as baking paper) and some round molds (you can also buy them at the grocery store). We measure out the circles in those places where the rice will be located.

Pour the rice into round tins. It is better to do this 20 minutes after putting the rice out of the multicooker to allow the rice to cool down and it became even more sticky.

Now we grease those mugs where the rice will be located with coconut oil (I use coconut oil, as it is safer to fry on it, but you can use regular oil as well) - 1 tablespoon of oil for 2 servings. I will have 4 servings, so I spread 2 tablespoons of butter over all the mugs. Then sprinkle with salt, black or red pepper, bread crumbs (optional), paprika, curry or other seasoning.

Lightly spread this mixture with a spoon.

We spread the molds with rice in the place that we greased with oil and seasonings.

We remove the molds. As you can see in the photo, the rice has not crumbled, which means the required stickiness has been achieved. If at this moment your rice crumbles, then give up frying, and use the rice in its usual form, since it will not work to fry rice cakes from friable rice.

Cover on top with the second side treated with oil and seasonings.

Now let's move on to frying in a pan. The frying pan must be dry, you do not need to add oil to it! We turn on the empty pan at maximum power, wait 2 minutes for it to warm up.
Place 4 rice cakes in a skillet with 2-sided parchment paper covering the rice.

We turn down the power to just below the maximum. My maximum is "9", and I fry rice at "7". After 5 minutes, turn this entire package over gently to the other side, holding the paper and rice with your hands (do not burn yourself, grab only the paper with your hands, without touching the hot pan!) And fry for another 5 minutes on the other side. That is, fry for 5 minutes on each side. Those who like toasted crust can increase the power or cooking time, but do not overdo it, otherwise the crust may turn out to be too hard for the teeth.