Savory Mochi Rice Cake

7-Ingredient (Or Less) Recipes: It’s Income Tax Season, so our brains could use some easy arithmetic; as in seven-ingredient-or-less recipes. Show us the healthy, no-brainer dish you fix for breakfast, lunch or dinner. Think beyond smoothies or drinks, please. (And for those of you living in countries where it’s not Tax Season – we’re pretty sure you and your readers would still love doing the math for seven-ingredient-recipes!)

Who says you need a whole ton of ingredients to make something super delicious and filling?! One of my favorite “sections” of recipes on my blog is the “5 Ingredients + Under” section. (What can I say? I love simple + no-nonsense recipes!) I’ll be sharing a recipe for a savory mochi rice cake today. :]

I’ve kinda been on an Asian recipe kick lately (check out last Foodie Friday’s Honey Matcha Toast)! I think this is technically a Korean-style rice cake–they’re stickier and chewier than the kind I’m more used to, and so, so tasty!

We even made a semi-optional 2-3 ingredient dipping sauce to go along with it!

The base of this recipe is actually just two (yes, two) ingredients, and can be made in your own microwave! You just need sweet rice flour (mochiko powder) and water! (Not sure if water even counts as an ingredient?) If you want to get all fancy with your dessert-making, you could even add color to the rice cakes with food coloring…but we were in the mood for something savory, so we opted for that instead!

This is a pretty versatile recipe, so if you’re not a fan of cheese or want to swap out with other spices or herbs…or make some other dipping sauce, feel free to! But try this one at some point, because it’s rather awesome. :]

Savory Mochi Rice Cake

Print Recipe

Savory Mochi Rice Cake

Course: Appetizer, Side Dish

Cuisine: Korean

Keyword: easy

Ingredients

• 1 cup sweet rice flour mochiko powder
• 3/4 cup water
• cheese to taste
• nori seaweed flakes, to taste
• green onion thinly sliced

Dipping Sauce

• 1/4 cup tahini sesame paste
• 2 tbsp soy sauce
• drizzle of sesame oil optional
• green onion thinly sliced (optional)

Instructions

• In a bowl, add water to sweet rice flour and mix well. Cover with plastic wrap and microwave for 3 minutes.
• Remove rice cake from oven and mix for ~30 seconds, then cover again and microwave for another minute.
• Knead rice cake with a wooden spoon in a circular fashion. (Not entirely necessary, but this makes the rice cake chewier!)
• Heat up a skillet and put the rice cake into the skillet. Add cheese as desired and cook til cheese has melted and rice cake is light golden in color.
• Top with nori and green onion, to taste, and serve hot!

Dipping Sauce

• Combine all ingredients and mix. Top with green onions and serve!

• Have you ever a mochi rice cake?
• Sweet or savory?

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