Ricebubblecakes Recipes

Steps:

• Boil the butter, sugar and honey for 5 minutes.
• Add the rice bubbles and stir until all the rice bubbles are moistened (which takes about 1 minute).
• Spoon the mixture into small paper cases (If you don't have them you may roll them into balls).
• Set it in the refrigerator and serve when cool!

Steps:

• Melt butter, sugar and honey in a large pot.
• Bring to the boil.
• Boil for 1 to 2 minutes stirring constantly to prevent burning. The longer you cook your toffee for, the crunchier your cakes will be.
• Remove from the heat and working quickly, add rice bubbles and press into a greased tin.
• Mark into squares while still warm.

Steps:

• Sprinkle the rice and salt into the boiling water.
• Cover and cook slowly until the water is absorbed, 7-10 minutes.
• Add the milk, stir, cover, and cook 10-12 minutes more, or until the rice is tender.
• Stir in 1 egg and 2 tablespoons of the butter.
• Spread the mixture on a shallow plate, cover with plastic wrap, and refrigerate.
• Beat the remaining egg in a shallow dish and put the crumbs on a piece of wax paper.
• Shape the well-chilled rice mixture into 6 conical or patty shapes, pressing firmly together.
• Carefully dip each cake into the egg and then cover with crumbs.
• Melt the remaining 4 tablespoons of butter in a skillet with the oil.
• When hot, fry the cakes until golden brown; don't cook them too quickly or the insides will remain cold.

Steps:

• Combine water and anchovies in a saucepan and bring to a boil. Cook for 10 minutes. Remove anchovies.
• Combine chile paste, sugar, soy sauce, and corn syrup in a bowl to make the sauce.
• Add rice cakes and onion to the anchovy water in the saucepan. Add sauce. Bring to a boil and cook for 5 minutes, stirring occasionally. Add spring onion and boil 3 minutes more.