Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, sichuan style rice cakes. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Sichuan style rice cakes is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Sichuan style rice cakes is something which I have loved my whole life. They are fine and they look fantastic.

These spicy stir-fried rice cakes are a departure from some of China's more traditional methods of preparing these chewy, starchy little pasta-like rice cakes. The addition of Sichuan peppercorns gives the dish that slight numbing flavor that goes perfectly with spicy chilies. In this post, I will introduce a very classic Sichuan style snack made from sticky rice cake named as Ci ba (糍粑). "Ci" (糍) means "sticky" while "Ba" means "cake".

To begin with this particular recipe, we must first prepare a few components. You can have sichuan style rice cakes using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Sichuan style rice cakes:

1. Take 50 g rice cakes
2. Make ready 25 g fried tofu (or other protein)
3. Prepare 1 handful leafy greens
4. Prepare 4 dried Sichuan chillies
5. Take 1 tsp Sichuan pepper
6. Make ready 1 clove garlic
7. Take 1 scallion
8. Make ready 1 tsp douchi
9. Make ready 1 tbsp Shaoxing wine
10. Prepare 1 tbsp douban jiang
11. Get 1 tbsp light soy sauce
12. Get 1 tsp sugar
13. Get Coriander

Soft, gooey dough stuffed with a savoury or sweet filling, Sichuan leaf-wrapped sticky rice cakes are a delightful, easy-to-make snack. The best Chinese in Carmel, IN. Quickly stir-fried Sichuan style with red chilies, Sichuan peppercorns, and sesame oil. I found that I like them stir-fried with garlic, red pepper (because I don't have chilies), and tamari sauce or soy sauce with rice.

Instructions to make Sichuan style rice cakes:

1. Slice the garlic, cut the chillies in pieces if desired (makes the dish hotter), chop the white end of the scallions and cut the greens diagonally in 1 inch pieces. Slice the tofu and leafy greens
2. If using a protein that needs cooking, start by frying it in hot oil until almost done
3. Stir fry the chillies, garlic, Sichuan pepper, scallion whites and douchi until the garlic starts to brown and the chillies are toasted
4. Add the leafy greens, then the rice cakes and stir fry for a minute
5. Add the fried tofu if using, then the Shaoxing wine and cover for 1 minute
6. Add the douban jiang, sugar and soy sauce and stir for a minute until the rice cakes are soft but still chewy. If it gets too dry add a splash of water
7. Add the scallion greens and coriander and serve

Last night I did this and added roasted okra (which is. This Asian rice cakes recipe came from Mama Lin's attempt to make Korean rice cakes, specifically the kind used in tteokbokki. Often times, Korean rice cakes, tteok (떡), are made by pounding the dough to give the rice cakes its characteristic chewy texture. Add brown sugar in water and heat up till sugar is melted. In a large bowl, combine the rice powder, oil and the brown sugar-water mixture together.

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