Asian rice cake is made of compressed rice then cut into small cakes.
Hot in Indonesia and Malaysia, the dish is usually served cold or at room temperature with sauce-based dishes like hodgepodge and salad, although it can be eaten as an accompaniment to other dishes such as Satay and curries. It is also used in Soto as an alternative to vermicelli noodles.
> Rice cake traditionally made by boiling rice until half cooked and packing tightly into a rolled banana leaf. Leaves promised and cooked in boiling water for about 90 minutes. Once the rice has cooled, coated, it can be cut into bite-sized pieces.
No comments:
Post a Comment