Indo Japanese Rice Cakes Recipe
Lightly crispy and crunchy appetizer with a soft inner, these Indo Japanese Rice Cakes Recipe can be served at your next party you are hosting. Simple flavours an cooked rice put together to make this lip smacking snack.
Indo Japanese Rice Cakes Recipe is a deliciously smooth appetizer which is light crispy on the outside and smooth on the inside. The cooked rice is seasoned with simple salt and pepper and a dash of soy sauce with crunchy onions and capsicum to make these rice cakes.
Try our other Appetizer recipes:
- 1 cup Cooked rice
- 1 Yellow Bell Pepper (Capsicum) , finely chopped
- 1 Onion , finely chopped
- Salt , to taste
- 1 teaspoon Black pepper powder
- 1 teaspoon Soy sauce
- 2 tablespoons All Purpose Flour (Maida)
- 2 tablespoons Corn flour
- 1 teaspoon Oil
- 1 tablespoon Corn flour For the soy dipping sauce
- 1 tablespoon Brown Sugar (Demerara Sugar)
- 2 tablespoons Soy sauce
- 2 tablespoons Water
- 1 Green Chilli , finely chopped
How to make Indo Japanese Rice Cakes Recipe
To begin making the Indo Japanese Rice Cakes Recipe, you can use freshly cooked, cooled rice or even leftover rice.
In a small mixing bowl, combine the brown sugar, soy sauce, water and green chilli mix well.
Allow it to rest.
In a mixing bowl, add the cooked rice and combine the bell pepper, onion, salt, black pepper powder, soy sauce, all purpose flour, cornflour, cooking oil, corn flour and mix well until the rice cake mixture comes together.
Heat a skillet on medium flame, brush the skillet with some oil and keep it ready.
Rub your palms with some oil, take a tablespoon of the Indo Japanese Rice Cake mixture and roll into a ball with both your palms, then slightly press and flatten to get an evenly shaped flat round cake.
Now place these Indo Japanese Rice Cakes on the preheated skillet and cook lightly on both sides, until it turns into a light brown colour.
Transfer to a serving platter and serve along with the soy dipping sauce.