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tteok, a class of Korean rice cake
tteok, a class of Korean rice cake
Puffed rice cakes, sold commercially in North America and Europe
Puffed rice cakes, sold commercially in North America and Europe

A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten and are particularly prevalent in Asia. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.

Types of rice cakes by region

Types of rice cake include:

Burmese

Main article: Mont (food)

Burmese cuisine has a variety of snacks and desserts called mont made with various types of rice, rice flour and glutinous rice flour. Sweet Burmese mont are generally less sweet than counterparts in other parts of Southeast Asia, instead deriving their natural sweetness from constituent ingredients (e.g., grated coconut, coconut milk, glutinous rice, etc.).[1][2]

Cambodian

Num Plae Ai (ផ្លែអាយ) Khmer sticky rice balls with coconut topping
Num Plae Ai (ផ្លែអាយ) Khmer sticky rice balls with coconut topping

Chinese

Ciba cake with Brown Sugar and roasted soybean flour
Ciba cake with Brown Sugar and roasted soybean flour
Osmanthus cake
Osmanthus cake
Pumpkin Tangyuan with red bean paste and black sesame fillings
Pumpkin Tangyuan with red bean paste and black sesame fillings

Filipino

Puto, a traditional Filipino steamed rice cake
Puto, a traditional Filipino steamed rice cake
Bibingka, a traditional Filipino rice cake baked in a clay pot
Bibingka, a traditional Filipino rice cake baked in a clay pot
Filipino puso rice cakes, made from glutinous rice cooked in woven pouches of various designs, are eaten with savory dishes
Filipino puso rice cakes, made from glutinous rice cooked in woven pouches of various designs, are eaten with savory dishes

Rice cakes are a common snack in the Philippines and Filipinos have created many different kinds. In Filipino, desserts (mostly rice-derived ones) are known as kakanin, derived from the word kanin, meaning "prepared rice." Rice cakes were also formerly known by the general term tinapay (lit.'fermented with tapay'), but that term is now restricted to mean "bread" in modern Filipino.[17] Nevertheless, two general categories of rice cakes remain: puto for steamed rice cakes, and bibingka for baked rice cakes. Both are usually prepared using galapong, a viscous rice paste derived from grinding uncooked glutinous rice that has been soaked overnight. Galapong is usually fermented, as the old term tinapay implies.[18]

Some examples of traditional Filipino dessert rice cakes include:

Some of these rice cakes can be considered savory. Putong bigas, the most common type of puto, for instance, is traditionally paired with the savory pig's blood stew dinuguan. Bibingka galapong can also be topped with meat or eggs. Aside from these, non-dessert rice cakes eaten as accompaniment to savory meals also exist, the most widespread being the puso.

Indian

Idli, a south Indian savory cake
Idli, a south Indian savory cake

Indonesian

Lontong, popular in Indonesia and Malaysia, made of compressed rice rolled into a banana leaf
Lontong, popular in Indonesia and Malaysia, made of compressed rice rolled into a banana leaf

As a food staple

In Indonesia rice cakes can be plain and bland tasting, and are often treated as a food staple, as an alternative to steamed rice.

As a snack

Kue lapis, multi-layered colorful sweet glutinous rice cake
Kue lapis, multi-layered colorful sweet glutinous rice cake

Numerous types of Indonesian kue (traditional cake) are made using glutinous rice or rice flour. They can be sweet or savoury. Varieties include:

Japanese

Dango, a Japanese dumpling made from rice-flour
Dango, a Japanese dumpling made from rice-flour

Korean

Tteok, Korean rice cakes
Tteok, Korean rice cakes

Steamed rice cake in an earthenware steamer was the oldest principal food for Koreans before sticky rice took over upon the invention of the iron pot.[21] Now, there are hundreds of different kinds of Korean rice cake or "tteok" eaten year round. In Korea, it is customary to eat tteok guk (tteok soup) on New Year's Day and sweet tteok at weddings and on birthdays. It is often considered a celebratory food and can range from rather elaborate versions or down to the plain-flavored tteok. Rice cakes are chosen for particular occasions depending on their color and the role they play in Korea's traditional yin-yang cosmology.[22]

Sri Lankan

Taiwanese

Vietnamese

Steamed Bánh bò, a sweet, chewy Vietnamese sponge cake made from rice flour
Steamed Bánh bò, a sweet, chewy Vietnamese sponge cake made from rice flour

In other cuisines

Bangladeshi style rice cake, originally known as Bhapa Pitha, eaten with molasses as a sweetener
Bangladeshi style rice cake, originally known as Bhapa Pitha, eaten with molasses as a sweetener
Tahchin or Persian baked Saffron rice cake. Decorated with Barberries, Almond and Pistachio slices
Tahchin or Persian baked Saffron rice cake. Decorated with Barberries, Almond and Pistachio slices

See also

References

  1. ^ Bush, Austin. "10 foods to try in Myanmar -- from tea leaf salad to Shan-style rice". CNN. Retrieved 2020-05-31.
  2. ^ "Burmese sweets". Austin Bush. Retrieved 2021-01-08.
  3. ^ Thompson, Nathan A. "Cambodian Ghosts Love Sticky Rice Cakes". Vice. Retrieved 23 September 2017.
  4. ^ "Eat and Nham PP". weebly. Retrieved 23 September 2017.
  5. ^ Dosaikal (9 September 2013). "Num Kom-Sticky Rice Cakes with coconut filling/Khmer Kozhukkattai!". Dosaikal.com. Retrieved 23 September 2017.
  6. ^ Srey, Nit. "Deep in Thought in Philosopher's Lane". Khmer Times. Retrieved 23 September 2017.
  7. ^ "AUTHENTIC CAMBODIAN – BAIH KHMER". Junction Magazine. Archived from the original on 13 April 2017. Retrieved 23 September 2017.
  8. ^ Sak, Chan Nita. "Eat and Nham PP". Weebly. Retrieved 23 September 2017.
  9. ^ Dosaikal (20 March 2015). "Khmer Memories – Num Plae Ai/Sticky Rice Sweet Balls". Dosaikal.com. Retrieved 23 September 2017.
  10. ^ "Nom Plai Ai (glutinous rice balls filled w/palm sugar)". Eat Now Cry Later. Retrieved 23 September 2017.
  11. ^ Seang, Leakhena. "Eat and Nham PP". Weebly. Retrieved 23 September 2017.
  12. ^ Pen, Dara. "Eat and Nham PP". Weebly. Retrieved 23 September 2017.
  13. ^ Yeun, Petra. "Cambodia Dessert and Snack". blogspot.com. Retrieved 23 September 2017.
  14. ^ "米糕" (in Chinese).
  15. ^ "西安甑糕,一份值得耐心等待的软糯香甜" (in Chinese).
  16. ^ "MoonFestival - Foods".
  17. ^ Nocheseda, Elmer. "The Invention of Happiness". Manila Speak. Retrieved 8 December 2018.
  18. ^ Dizon, Erika. "Ever Wonder Why Puto Bumbong Is Violet? (It's Not Ube)". Spot.ph. Retrieved 23 April 2019.
  19. ^ Pereira Kamat, Melinda (16 August 2008), "A tradition wrapped in leaves", The Times of India, Goa, archived from the original on 9 October 2018, retrieved 16 August 2017
  20. ^ Kong Foong Ling (2012). "Kue Nagasari". The Food of Asia: Featuring Authentic Recipes from Master Chefs. Tuttle Publishing. p. 328. ISBN 9781462909728.
  21. ^ ko:떡
  22. ^ "Official Site of Korea Tourism Org.: 'Rice Cake, Tteok :The Official Korea Tourism Guide Site". Retrieved 11 November 2012.
  23. ^ "경남도민일보 ::: 밀양떡, 양반 입맛 사로잡던 그 맛 그대로". Odomin.com. 10 April 2008. Retrieved 2012-09-03.
  24. ^ "꿀떡".
  25. ^ "화전". Lifeinkorea.com. Retrieved 2012-09-03.
  26. ^ "Korean - English dictionary - View Dictionary". krdict.korean.go.kr. Retrieved 2019-03-19.