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Changlisheng Rice Cake Sliced 500g

£2.99

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Use sliced rice cake for hot pot for a satisfyingly chewy addition to Chinese hot pots and soups. Rice cake does not have much flavour on its own, so try cooking the rice cake directly in a stock, broth, soup or add seasoning so it absorbs other flavours. The cooked rice cake also make a great light lunch.

Chinese rice cakes were traditionally most famous as an ingredient in Chinese hot pot or fondue. However, they are also extremely popular in Korea. These rice cakes can be used as Korean rice cakes as a key ingredient in Tteokbokki (Toppoki): Hot and spicy rice cake, stirred together with the spicy chilli paste Gochujang, add in some crunchy green onions and savoury Fishcakes and you've got yourself quite a meal.

How to use

Chinese Rice Cake Soup:
1. Wash the rice cake before use.
2. Put the rice cake in boiling water for 3-5 minutes.
3. When the rice cake go soft, add the shredded meat, vegetables, and stir-fried a while for serving.

Hot-Pot:
1. Wash the rice cake before use.
2. Put the rice cake in hot pot for 3-5 minutes for serving.

Korean Stir-fried Rice Cake:
1. Wash the rice cake before use.
2. Put the rice cake in boiling water for 3-5 minutes.
3. Put the Korean spicy sauce in a pot, add the cooked rice cake, then stir-fried for 2 minutes for serving.

Item Detail

Nutrition

Per 100g (prepared):
• Energy: 985kJ/235kcal
• Fat: 0g
(of which Saturates: 0g)
• Carbohydrate: 50g
(of which Sugars: 0.1g)
• Protein: 4g
• Salt: 0.76g

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