Cheesy Rice Cakes
Cheesy Rice Cakes
Ingredients
For the Cheesy Rice Cakes
- 6 sheets rice paper
- 3 string cheese, cut in half
- as needed water, for dipping
- as needed toasted sesame seeds, for garnish
- as needed vegetable oil, for frying
For the Sweet and Spicy Sauce
- 1 tablespoon gochujang
- 1 tablespoon ketchup
- 1 tablespoon sugar
- 1 1/2 tablespoons rice syrup
- 1 tablespoon water
- 2 teaspoons soy sauce
Instructions
- 1
Prepare the string cheese by cutting each piece in half, creating 6 smaller pieces.
⏱️ 2 min
- 2
Fill a dinner plate with water. Dip one sheet of rice paper into the water, wetting both sides until pliable. Place the softened rice paper on a clean cutting board.
⏱️ 1 min
- 3
Place one half of a string cheese piece near the edge of the softened rice paper. Roll the rice paper a few times, then fold in the sides, and continue rolling the rest of the way up to form a tight cylinder. Repeat this process for the remaining 5 sheets of rice paper and string cheese halves.
⏱️ 10 min
- 4
Carefully slide 3 prepared rice cakes onto each of two skewers.
⏱️ 2 min
- 5
In a small bowl, combine the gochujang, ketchup, sugar, rice syrup, 1 tablespoon of water, and soy sauce. Mix well until the sauce is smooth and all ingredients are incorporated.
⏱️ 3 min
- 6
Add a little vegetable oil to a large pan and heat over medium heat. Once hot, place the skewered rice cakes into the pan. Cook each side for a few minutes, turning occasionally, until the rice paper is crispy and golden brown on the outside, and the cheese inside is melted and squishy.
⏱️ 8 min
- 7
Transfer the cooked rice cakes to a serving plate. Turn off the heat under the pan. Pour the prepared sauce into the warm pan and stir with a spatula until it bubbles up and thickens slightly.
⏱️ 2 min
- 8
Using a food-safe brush, generously coat the crispy rice cakes with the warm sauce.
⏱️ 1 min
- 9
Sprinkle with toasted sesame seeds, if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Rice Cakes
For the Cheesy Rice Cakes
- 6 sheets rice paper
- 3 string cheese, cut in half
- as needed water, for dipping
- as needed toasted sesame seeds, for garnish
- as needed vegetable oil, for frying
For the Sweet and Spicy Sauce
- 1 tablespoon gochujang
- 1 tablespoon ketchup
- 1 tablespoon sugar
- 1 1/2 tablespoons rice syrup
- 1 tablespoon water
- 2 teaspoons soy sauce
Instructions
- 1
Prepare the string cheese by cutting each piece in half, creating 6 smaller pieces.
⏱️ 2 min - 2
Fill a dinner plate with water. Dip one sheet of rice paper into the water, wetting both sides until pliable. Place the softened rice paper on a clean cutting board.
⏱️ 1 min - 3
Place one half of a string cheese piece near the edge of the softened rice paper. Roll the rice paper a few times, then fold in the sides, and continue rolling the rest of the way up to form a tight cylinder. Repeat this process for the remaining 5 sheets of rice paper and string cheese halves.
⏱️ 10 min - 4
Carefully slide 3 prepared rice cakes onto each of two skewers.
⏱️ 2 min - 5
In a small bowl, combine the gochujang, ketchup, sugar, rice syrup, 1 tablespoon of water, and soy sauce. Mix well until the sauce is smooth and all ingredients are incorporated.
⏱️ 3 min - 6
Add a little vegetable oil to a large pan and heat over medium heat. Once hot, place the skewered rice cakes into the pan. Cook each side for a few minutes, turning occasionally, until the rice paper is crispy and golden brown on the outside, and the cheese inside is melted and squishy.
⏱️ 8 min - 7
Transfer the cooked rice cakes to a serving plate. Turn off the heat under the pan. Pour the prepared sauce into the warm pan and stir with a spatula until it bubbles up and thickens slightly.
⏱️ 2 min - 8
Using a food-safe brush, generously coat the crispy rice cakes with the warm sauce.
⏱️ 1 min - 9
Sprinkle with toasted sesame seeds, if desired, and serve immediately.
⏱️ 1 min