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it is time for Large rice (i0.wp.com)

submitted 4 days ago by ooli3@sopuli.xyz to c/funny@sh.itjust.works

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[–] fibojoly@sh.itjust.works 3 points 2 days ago

Y'all need more glutinous rice based cakes in your life!

Tteobokki is easily accessible as it's Korean and trendy. But it's just the beginning of that delicious side of rice!

In China they had delicious variations. Salty and sweet alike. 粢饭糕 (zifangao) were a bit big. Fishstick sized. Deep fried. I usually had them as a dessert but the rice itself is neutral so it would work salty as well no doubt. Main thing is to eat it while it's hot, with a crunchy outside and the inside almost creamy.

But my favourite were the sliced nian gao. Imagine a roll of soft rice dough, ovalish in shape section. Cut in slices and those you can either fry or eat En sauce, like gnocchi really. Fantastic stuff!

Dammit I wish those were more accessible in Europe T_T

Tteobokki will have to do I guess.