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.
Serve the Indo Japanese Rice Cakes Recipe as an appetizer along with Spicy Vegetarian Thai Noodle Bowl Recipe followed by a dessert of Tender Coconut Ice Cream Recipe.
Try our other Appetizer recipes:
Cuisine: Japanese
Course: Appetizer
Diet: Vegetarian
Equipments Used: Cast Iron Tawa/ Flat Skillet, Glass Mixing Bowl
Cooks in 20 M
Total in 35 M
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.
Serve the Indo Japanese Rice Cakes Recipe as an appetizer along with Spicy Vegetarian Thai Noodle Bowl Recipe followed by a dessert of Tender Coconut Ice Cream Recipe.