Rice Cakes with Sweet Potatoes Soy Ginger Glaze
Elevate your next meal with these irresistible Rice Cakes with Sweet Potatoes and Soy Ginger Glaze—a perfect fusion of crispy textures and bold, savory-sweet flavors. Made with short-grain rice and creamy mashed sweet potatoes, these golden-brown cakes are pan-fried to perfection, creating a satisfying crunch on the outside with a tender, flavorful interior. The dish is taken to the next level with a luscious soy ginger glaze, featuring hints of honey (or maple syrup), fresh ginger, and a touch of sesame oil for a perfectly balanced umami kick. Garnished with sliced scallions and sesame seeds, this recipe is as visually stunning as it is delicious. Ready in under an hour and ideal for sharing, these rice cakes are a versatile appetizer, light meal, or show-stopping side dish that will leave your guests raving. Perfect for anyone seeking to blend comfort food and Asian-inspired flavors seamlessly!
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Recipe Information
Ingredients
- 1 cup Short-grain rice
- 1.5 cups Water
- 1 cup Cooked sweet potato (mashed)
- 3 tablespoons Soy sauce
- 2 tablespoons Honey or maple syrup
- 1 teaspoon Fresh ginger (grated)
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 1 tablespoon Water (for cornstarch slurry)
- 2 stalks Scallions (sliced for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 tablespoons Neutral oil (e.g., vegetable or canola oil)
Instructions
Rinse the short-grain rice until the water runs clear and cook it with 1.5 cups of water on the stovetop or in a rice cooker according to package instructions. Let it cool completely.
In a medium bowl, mix the cooled rice with the mashed sweet potato until well combined. Shape the mixture into 8 small cakes, about 1/2 inch thick.
Heat 2 tablespoons of neutral oil in a non-stick skillet over medium heat. Cook the rice cakes in batches, about 3-4 minutes per side, until they are golden brown and crispy. Remove and set aside on a plate lined with paper towels.
In a small saucepan, whisk together the soy sauce, honey or maple syrup, grated ginger, rice vinegar, and sesame oil. Heat the sauce over medium-low heat until it begins to simmer.
In a small bowl, mix the cornstarch with 1 tablespoon of water to make a slurry. Slowly add the slurry to the simmering sauce, whisking constantly until the sauce thickens. Remove from heat.
Arrange the rice cakes on a serving platter. Drizzle the warm soy ginger glaze over the rice cakes.
Garnish with sliced scallions and sesame seeds, if using. Serve immediately and enjoy!
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1833 mg | 80% | |
| Total Carbohydrate | 149.7 g | 54% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 51.2 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1472 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
