How to Master Ketchup Rice Cake Technique

Rice Preparation Technique

Strategic cooling method for optimal texture development. This critical approach ensures the right moisture level and starch structure for proper binding.

Patty Formation Method

Precise shaping technique with moisture control. This approach creates uniform cakes with ideal thickness for proper cooking throughout.

Two-Stage Cooking Strategy

Initial crisping followed by glaze caramelization. This methodical approach ensures textural contrast between exterior and interior while developing complex flavor.

Glaze Development Process

Reduction technique for concentrated flavor and proper consistency. This technique transforms simple ketchup into a sophisticated coating with balanced sweet-tangy notes.

Baking Tips

Day-old refrigerated rice works best as it has less moisture and creates crispier cakes

If you only have fresh rice, spread it on a baking sheet and refrigerate for 1-2 hours to dry out

Keep your hands damp when forming the patties to prevent the rice from sticking

Don't skip the refrigeration step - it helps the rice cakes hold their shape during cooking

For extra crispy exterior, lightly dust the formed patties with additional rice flour before frying

Cook on medium heat to ensure the inside warms through while the outside gets crispy

For a spicier version, add Korean gochujang paste to the ketchup glaze

These rice cakes can be made ahead and reheated in a skillet or oven until crisp

For bite-sized appetizers, form smaller patties and reduce cooking time slightly

The rice mixture can be refrigerated for up to 24 hours before forming and cooking

For a more complex flavor, add 1 teaspoon of five-spice powder to the rice mixture

Balance is key - if the ketchup glaze is too sweet, add more vinegar; if too tangy, add more brown sugar

Ketchup Rice Cakes

Name: Ketchup Rice Cakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 24 small rice cakes
Cuisine: Fusion
Ingredients: For the Rice Cake Base:; 3 cups cooked short-grain rice (preferably day-old, cold rice); 1/2 cup rice flour; 1 large egg (or 1/4 cup unsweetened applesauce for vegan option); 1/2 teaspoon salt; 1/4 teaspoon white pepper; 2 green onions, finely chopped; 1 tablespoon sesame oil; For the Ketchup Glaze:; 1/2 cup high-quality ketchup; 2 tablespoons brown sugar; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 2 teaspoons Worcestershire sauce (or vegan alternative); 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon cayenne pepper (adjust to taste); For Cooking:; 3 tablespoons vegetable oil (divided, for frying); 2 tablespoons butter (or plant-based alternative for vegan option); For Garnish:; 2 tablespoons toasted sesame seeds; 2 green onions, thinly sliced; 1 tablespoon fresh cilantro, chopped (optional); Sriracha or gochujang for serving (optional); Alternative Mix-ins (choose 1-2):; 1/4 cup finely diced bell pepper; 1/4 cup corn kernels; 2 tablespoons finely chopped kimchi; 1/4 cup small cheese cubes (omit for vegan option)

These Ketchup Rice Cakes offer an intriguing blend of crispy-chewy rice texture and tangy-sweet ketchup flavor, creating a unique savory-sweet experience. With medium difficulty preparation requiring proper temperature control and ingredient balancing, these distinctive treats deliver a harmonious combination of comforting rice notes and familiar ketchup tanginess. The crisp exterior gives way to a tender interior while the caramelized ketchup provides a nostalgic yet sophisticated flavor profile. Perfect for snacking, appetizers or accompanying main dishes, this unexpected pairing creates a conversation-worthy dish that challenges and delights the palate.

Prep Time

30 Minutes

Cook Time

25 Minutes

Total Time

55 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Rice Cake Base:

3 cups cooked short-grain rice (preferably day-old, cold rice)

1/2 cup rice flour

1 large egg (or 1/4 cup unsweetened applesauce for vegan option)

1/2 teaspoon salt

1/4 teaspoon white pepper

2 green onions, finely chopped

1 tablespoon sesame oil

For the Ketchup Glaze:

1/2 cup high-quality ketchup

2 tablespoons brown sugar

1 tablespoon soy sauce

1 tablespoon rice vinegar

2 teaspoons Worcestershire sauce (or vegan alternative)

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper (adjust to taste)

For Cooking:

3 tablespoons vegetable oil (divided, for frying)

2 tablespoons butter (or plant-based alternative for vegan option)

For Garnish:

2 tablespoons toasted sesame seeds

2 green onions, thinly sliced

1 tablespoon fresh cilantro, chopped (optional)

Sriracha or gochujang for serving (optional)

Alternative Mix-ins (choose 1-2):

1/4 cup finely diced bell pepper

1/4 cup corn kernels

2 tablespoons finely chopped kimchi

1/4 cup small cheese cubes (omit for vegan option)

2 tablespoons finely minced pickled vegetables

Instructions

In a large bowl, break up the cold cooked rice with your fingers or a wooden spoon to remove any clumps.

Add rice flour, beaten egg (or applesauce for vegan option), salt, white pepper, chopped green onions, and sesame oil to the rice. Mix thoroughly until well combined and slightly sticky.

If using any optional mix-ins, gently fold them into the rice mixture.

With dampened hands to prevent sticking, form the rice mixture into small patties about 2 inches in diameter and 1/2 inch thick. Place formed patties on a parchment-lined baking sheet.

Refrigerate the rice cakes for at least 15 minutes to firm up and make them easier to handle.

Meanwhile, prepare the ketchup glaze: In a small saucepan, combine ketchup, brown sugar, soy sauce, rice vinegar, Worcestershire sauce, garlic powder, onion powder, and cayenne pepper.

Cook the glaze mixture over medium-low heat, stirring frequently, until it thickens slightly and becomes glossy, about 5-7 minutes. Remove from heat and set aside.

Heat 1 tablespoon of vegetable oil and 1 tablespoon of butter in a large non-stick skillet over medium heat until butter is melted and begins to sizzle.

Working in batches, add rice cakes to the skillet, being careful not to overcrowd. Cook for 3-4 minutes on each side until golden brown and crispy. Add more oil and butter between batches as needed.

Transfer cooked rice cakes to a paper towel-lined plate to absorb excess oil.

Once all rice cakes are cooked, return them to the skillet over medium-low heat and pour the ketchup glaze over them. Gently toss to coat each rice cake evenly, cooking for an additional 1-2 minutes until the glaze caramelizes slightly and adheres to the rice cakes.

Transfer to a serving plate and garnish with toasted sesame seeds, sliced green onions, and chopped cilantro if using.

Serve warm with additional ketchup glaze, sriracha, or gochujang on the side for dipping.

Ketchup Rice Cakes

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Ketchup Rice Cake Technique

Ketchup Rice Cakes

Ingredients

Instructions