Korean Style Mini Sweet Rice Cakes

中文：软糯弾牙的韩式年糕

We love Korean style sweet rice cakes.  If you have never had any kind of sweet rice cakes before, it might be a little hard to explain how great they taste like.  They are mostly dense, al dente and [possibly a little bit chewy, in a good way of course.  Asian people are so found of sweet rice that we use it in all kinds of savory and sweet dishes.  Sweet rice flour and rice four, as well as wheat flours are my pantry staples.

This recipe is adapted from xiachufang.com.  Many thanks to the original author!

Ingredients：

300 g sweet rice flour
200 g rice flour
340 to 350 g boiling water

Directions：

In a large bowl, add both sweet rice flour and rice flour.  Gradually add water while whisking. 

Knead by hand until it forms smooth dough.  Be careful because the dough may be very hot.

Steam the sweet rice dough on medium heat for 50 to 60 minutes. 

Or cover the bowl with microwave safe lid and microwave on high for 6 to 8 minutes in total.  Heat for 2 minutes first; take it out; knead with a wooden spoon; cover; and send it back to heat for another 2 minutes.  Repeat the process until the whole dough becomes very hot and semi-transparent.

For the next step, please proceed with caution, because the dough is very hot at this point.  Knead the dough on wooden board until it becomes smooth and non-sticky.  The tricky part is that you cannot dust the board or dough with extra flour.  The constant kneading is very important in developing sweet rice cakes’ unique texture.

If you don’t want to do it by hand, go with a stand mixer or bread machine.

I use a bread machine with dual kneading blades.  What a life saver!   It kneads the sweet rice dough for 30 to 40 minutes.  It is very smooth and not sticky at all.

With a dough scraper / cutter, divide the sweet rice dough into 6 to 8 equal pieces.  Roll each of them into a small log shape, about 1/4 inch in diameter.

Cut them into one and a half long pieces.

You can eat them right away, with any of your favorite dipping sauce. 

Pack any extra sweet rice cakes in a zip-loc bag; and store in fridge or freezer.

Or, you can serve them in Asian style soup.  Blanch them in the soup and serve immediately.  Don’t cook them too long; otherwise they will break apart.  Ok, that is an issue I need to work on in the future about how to make them stay al dente when cooked in soup.

Another one of my favorite ways to enjoy sweet rice cakes is to toast them and then serve with brown sugar sauce.  Continue to read the full recipe here.

Roasted Sweet Rice Cakes

中文： 烤韩式年糕

I posted how to make Korean style sweet rice cakes at home before: ….. You can refrigerate any extra rice cakes in a sealed Ziploc bag for up to a week.  They can also turn into a simple sweet tasty snack in no time!

Ingredients：

15 pieces of mini sweet rice cakes
1/3 to 1/2 cup packed brown sugar (use more if you have a sweet tooth)
2 to 3 tablespoons water

Directions:

Add brown sugar and water to a small stock pot.  Heat over medium heat and stir constantly until it is thick enough to coat the back of a wooden spoon.  Remove from heat.

Skew every three pieces of mini sweet rice cakes together. 

Roast them over charcoal fire or electric burner until the rice cakes are golden brown.  O, it is too cold to go out to use the grill on the deck.  So I DIY a quick and simple BBQ rack over an electric burner in my kitchen. O(∩_∩)O~

Stack the rice cakes together in a big plate or basket.  Sprinkle with brown sugar sauce.

Top the rice cakes with brown sugar sauce and serve them immediately.  They taste the best when hot.

Apple Fruit Rolls

中文：苹果果丹皮卷

Fruit rolls were so popular in China when I was still a kid. They were like the potato chips today.  No matter where you go or where you shop, they are just everywhere.  The fruit rolls I used to enjoy were made from hawthorn (thornapple) fruits.  They are almost as tart as cranberry.  Once you add a lot of sugar, they become addictively sweet and sour flavor.

Actually, a lot of fruits high in pectin can be used to make fruit rolls.  I made them before using prunes.

And I find out you can make fruit rolls with apples too!  I made one batch a couple days ago.  They were gone in minutes!  O(∩_∩)O~

Ingredients：

8 to 10 apples
6 to 8 tablespoon packed brown sugar (use more if you have a sweet tooth)
1 to 2 teaspoon lemon juice
1/2 to 1 teaspoon ground cinnamon (optional)
1/4 to 1/2 cup water

Directions：

Clean and core the apples.  No need to peel them because most natural pectin is in apple skins.

Cut the apples into chucks.  Add them to a medium pot, along with brown sugar, lemon juice, ground cinnamon and water.  Heat over high heat until it boils.  Reduce the heat to medium high.  Stir the apples occasionally to prevent them getting burnt at the bottom.

 Cook until the sauce is thick enough to coat a wooden spoon.

Remove from heat and let it cool down to room temperature.

Sometimes I make larger batch and seal them tightly in mason jars.  Steam them for about 30 minutes; remove from heat; and place them upside down until they cool down.  Yea, it is just like how you can tomato at home.  The apples can be stored at room temperature for a long time.  And they go really great with pancakes and crepes.

Add apple chunks and it sauce to a food processor.  Puree the apples.

Divide the apple puree into halves or three equal pieces.  Spread each of them evenly on a dehydrator tray.

Run the food dehydrator at vegetable/fruits 135F/ 57° C for about 10 to 12 hours, or until the puree is totally dried out.

Peel it off the tray and roll it up. 

Now you have beautiful homemade apple fruit rolls!

The apple fruit rolls go really well with a cup of freshly brewed green tea!

Sweet Rice Porridge with Beans, Nuts and Dried Fruits

中文： 八宝粥

Sweet rice porridge with beans, nuts and dried fruits is a traditional dish to have on the 8th day of the last lunar month of the year in China.  It is made with sweet rice, different kinds of beans and dried fruits to celebrate the end of the year and also a prayer for a better, more prosperous new year.  

The reason I like it is simple and strait forward: it tastes very good! O(∩_∩)O~    The porridge is usually simmered for a really long time before serving.  So everything is smooth and well blended.  The different sweet flavors and fragrances from dried fruits give the porridge a deep and rich flavor. 

What people put into the porridge differs from area to area.  The usual ingredients are but not limited to sweet rice, peanuts, lotus seeds, dried jujubes, dried goji berries, dried longan fruits, red beans, pearl barley, crushed corns, dried chestnuts and some other nuts. 

You know it has to be tasty just by looking at all the amazing ingredients, right?

I live in a small Michigan town where it is very hard to find all the usual ingredients needed for the porridge.  So I improvise a little bit when making this traditional porridge dish.  It turns out fantastic! 

Ingredients：

2 tablespoons sweet rice
1 tablespoon pearl barley
1 tablespoon brown rice
1 teaspoon red beans
1 teaspoon split green pea
1 teaspoon buckle wheat
2 tablespoons lima beans
1 teaspoon quinoa
1 teaspoon lentils
1 tablespoon chickpeas
1 teaspoon millet
1 tablespoon peanuts
3 tablespoons dried longan fruits
6 to 8 dried jujubes
1 small piece white wood fungus
6 to 8 tablespoons rock candy/sugar (use more if you have a sweet tooth)
6 to 7 cups of water

It is feeds 2 to 3 persons.  I usually mix a large batch and store in the refrigerator.  So I can save a lot of time measuring and mixing all the ingredients. 

Lotus seeds are a very widely used and important ingredient in Asian dessert.  When cooked, they have a very mild nutty flavor and a similar texture to cooked lima beans.

Rock candy/sugar is made from cane sugar.  It is also widely used in Asian desserts and cooking.  It tastes pretty much just like the regular cane sugar.

Dried jujubes and white wood fugus.  Don’t be intimidated by the names.  They both are actually quite tasty.  Dried jujubes have a mild nutty flavor.  They are sweet, nutritious and high in fiber.  They are added to soups and porridge for colors and flavors.

White wood fugus can make the soup or porridge silky and more smooth. It is very mild flavor.  It is usually added to soup or porridge to improve the texture.  It is said that wood fugus contains high value in nutrition. 

Dried longan fruits.  They are pretty much only available in Asian grocery stores.  Fresh longan fruits are white, juicy and sweet.  Dried longan fruits have a mild nutty fruity sweet flavor.  They become yellow or light brown when dried.

Ok, ingredients are complicated; but the cooking process is quite simple.  Or should I say I make it very simple? O(∩_∩)O~

I usually make the porridge for breakfast.  The night before, I rinse all the ingredients once or twice.   In a small Crockpot/ slow cooker, add all the ingredients but dried jujubes, dried longan fruits and rock candy/ sugar; and then add water.  Set the slow cooker to high; stir everything together with a wooden spoon.  Cover and then go to bed.

The next morning, add dried jujubes, dried longan fruits and rock candy/ sugar.  Stir again with a wooden spoon.  Cover and cook for another hour.

Now it is time to enjoy!   I like to serve it immediately.  The hot porridge will definitely warm up your stomach and the whole body. 

Stir-fried Sichuan Style Pickled String Beans and Ground Pork

中文：泡豇豆炒肉末

Sichuan style pickled vegetable is super popular in Sichuan area and some other south provinces of China.   It is the foundation and soul of Sichuan style cooking.  Almost every single family in Sichuan has one or more pickled jars.  In this jar they can pickle freshly vegetables along with peppers, gingers, garlic and some other spices which differ from family to family.  Every family has their own special unique way to pickle vegetable.  It is the taste of home to them and also the secret weapon in their home cooked meals.

I brought back two pickle jars my previous trips back to China.  And I learned how to do Sichuan style pickles from my mother-in-law who has been doing it for decades.  So I am proud to say I learned from the best. O(∩_∩)O~

Sichuan style pickling is a complicate and delicate process.  I am not going to talk too much about it here.  The basic way is boil a large pot of water; let it cool down; add salt, along with high alcohol content rice wine (40% or higher), chili peppers, Sichuan peppercorns, ginger, garlic and a bun of other spices.  Add 1/4 head cabbage or daikon as a starter.  In a week, the pickle juice should start to become sour but with a pleasant fragrance from vegetable fermentation. 

The best way to make Sichuan style pickles from scratch is to get some old pickle juice from a good old pickle jar.  It is the best way to achieve deep rich and delicate pickle flavor in a short time. 

Every family treats their pickle jar well with respect because the jar provides not only pickled vegetables but also a taste of home.  It is alive with soul if you treat it well.

The most common pickled vegetables are cabbage, daikon, string beans, young gingers and peppers.  Freshly string beans are very rare in Michigan where I live.  It seems like they are only available in Asian grocery store from time to time.  But most of time they are not so fresh.  So can you imagine how excited I was when I spotted some lovely freshly string beans last time I went grocery shopping in Detroit area? 

I stir fried half of the string beans and made pickles with the other half.

Rinse the string bean well.  Air-dry them on a clean rack.

Wrap every four string beans with another one.  So there are five string beans in each bunch.  It is just for the convenience to get them in and out of the pickle jar.  You don’t have to twist them the same way as I do.  It has nothing to do with flavors.

Add to the pickle jar.  Wait for about 10 days until they all turn slightly deep yellow color.

You can eat them right out of the pickle jar. It is already very tasty.

I just love to stir fry them with ground pork.  The fat from pork adds tons of flavors to the beans.

Ingredients：

5 to 6 bunches of Sichuan style pickled string beans (they are also available in Chinese grocery store if you don’t have any homemade ones)
1 pound ground pork
10 pickled chili peppers
6 to 8 dried chili pepper (I use them for flavors.  Skip if you are not into spicy food)
2 gloves of garlic
1 small piece of pickled ginger
1 teaspoon Sichuan peppercorns
2 to 3 tablespoons soy sauce
1/2 to 1 teaspoon sugar
a pinch of freshly ground black pepper
1 teaspoon rice cooking wine
salt to taste
2 to 4 tablespoons cooking oil

Directions：

Finely chop the pickled string beans.  If you really want to try this recipe but don’t want to make any pickled vegetable at home, you can always buy the ready to eat version pickles from an Asian grocery store. 

Chop the pickled chili peppers too.

Peel and thinly slice the garlic and pickled ginger.  With a pair of scissors, finely cut the dried chili peppers.

Heat a wok over high heat.  Add oil, garlic slices, Sichuan peppercorns, ginger, dried chili peppers and pickled chili peppers.  Stir fry for a couple minutes.  Add ground pork. Stir fry over high heat until the ground pork turns slightly golden brown.  Add freshly ground black pepper and rice cooking wine.  Stir fry for another couple minutes.

Add chopped string beans, along with sugar, salt and soy sauce to taste.

Stir fry over high heat for another 2 to 3 minutes.

 Remove from heat and serve immediately.  

My husband is very excited and happy with this dish because I bring back the familiar taste of his hometown for him, which makes me happy too! O(∩_∩)O~

The dish goes well with cooked rice, porridge or rice wine!