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There’s nothing quite like Asian rice cakes. (Chewy, sticky, sweet vehicles for more sauce? Count us in.) And surprisingly, they’re actually pretty easy to make at home.
“I often crave chewy rice cakes, also known as nian gao in Mandarin,” explains Diana Kuan, author of Red Hot Kitchen: Classic Asian Chili Sauces from Scratch and Delicious Dishes to Make with Them. “You can find fresh rice cakes in Chinese or Korean grocery stores, usually in the refrigerated section near the fresh noodles and tofu.”
And like tofu, these rice cakes absorb the flavors that surround them, so the sauce is extra important. In Kuan’s recipe, they’re stir-fried with flavorful XO sauce (which you can grab at the Asian market too). Serve this addictive entrée with simple steamed bok choy or broccoli, or just eat a heaping plate of it on its own.
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