Hearty Snack! Sausage Rice Cake Rolls in the Rice Cooker
Easy Rice Cooker Sausage Rice Cake Rolls Recipe for Everyone
Whip up a special snack or side dish using ingredients from your fridge! This recipe lets you enjoy the fantastic combination of chewy rice cakes and plump sausages, conveniently made right in your rice cooker.
For the Rice Cake Dough
- 50g Rice Flour
- 50g Potato Starch Flour
- 85g Boiling Water
- 0.5 tsp Salt
- 1 tsp Sugar
Sausage
- 3 Sausages
- 3 Sausages
Cooking Instructions
Step 1
First, prepare the ingredients for the rice cake dough. In a large bowl, combine 50g of rice flour, 50g of potato starch flour, 0.5 tsp of salt, and 1 tsp of sugar. Mix them well. Pour in 85g of freshly boiled hot water.
Step 2
Using a spatula or spoon, stir the mixture until the dry ingredients are incorporated and form a dough. Be careful as it’s hot. Once it forms a cohesive mass, let it cool slightly, then knead it with your hands until you have a soft, smooth, and pliable rice cake dough. If the dough is too sticky, add a little more potato starch; if it’s too dry, add a tiny bit more boiling water to achieve the right consistency.
Step 3
Place the finished dough on a clean surface and flatten it into a long rectangle. Then, divide the dough into approximately 3 equal portions, either by marking or lightly cutting. Each portion should be large enough to wrap one sausage.
Step 4
Wrap each of the 3 prepared sausages with one portion of the rice cake dough. Ensure the sausages are completely covered by the dough so none are exposed. If the dough feels dry and cracks, wet your hands slightly and gently smooth it over the sausage; this will help it stick and form a neat wrap. Tip: It’s ideal if the dough is slightly thin and adheres well to the sausage. This way, the rice cake will stay attached to the sausage even after cooking.
Step 5
Pour about 1 cm of water into the inner pot of your rice cooker. This creates enough steam to cook the rice cakes moistly.
Step 6
Carefully place the steaming rack (or steamer plate) into the rice cooker. Arrange the sausage-wrapped rice cakes on the rack, ensuring they are not touching each other to prevent sticking. Close the rice cooker lid.
Step 7
Select the ‘Steam’ or ‘Quick Cook’ function on your rice cooker (or any setting that uses steam) and steam for 20 minutes. The exact setting name may vary depending on your rice cooker model, but choose a steaming function.
Step 8
After 20 minutes, carefully remove the steamed sausage rice cake rolls. Discard the water remaining in the inner pot. Now, let’s make the delicious sauce. Combine 50ml of water, 1 Tbsp soy sauce, 3 Tbsp sugar, 2 Tbsp ketchup, and 0.5 Tbsp gochujang in the inner pot. Mix them thoroughly. Then, use the ‘Reheat’ or ‘Cook’ function of your rice cooker to heat for another 9 minutes. This will thicken the sauce and allow it to coat the rice cakes beautifully.
Step 9
The sauce has thickened nicely. Take out the sausage rice cake rolls from the rice cooker and let them cool slightly.
Step 10
Once slightly cooled, slice the sausage rice cake rolls into bite-sized pieces, similar to how you would cut kimbap. The rice cakes can be sticky, so lightly oiling or wetting your knife will help you cut them cleanly.
Step 11
Brush the prepared sauce generously onto both sides of the cut sausage rice cake rolls. Your delicious sausage rice cake rolls are ready! Enjoy them as a simple yet special snack. I made these just for fun, and they turned out wonderfully! 🙂
