Rice cake

Rice cake is a broad category of foods made from rice that has been shaped, compressed, pounded, or steamed into various forms. Found across Asian cuisines — from Korean tteok and Japanese mochi to Chinese nian gao and Filipino bibingka — rice cakes range from soft and chewy to crispy and puffed, and can be sweet, savory, or plain.

In Western markets, the term often refers to puffed rice cakes — light, round, crunchy discs used as a low-calorie snack or bread substitute. In Asian cooking, however, rice cakes are a staple ingredient used in soups (tteokguk), stir-fries (tteokbokki), desserts (mochi with red bean filling), and festive dishes. They are made from glutinous (sticky) or regular rice flour, and their texture depends on the type of rice, processing method, and moisture content. Rice cakes are naturally gluten-free, making them a popular choice for people with wheat sensitivities.

Explore more about rice cakes — from traditional Asian recipes and modern snack variations to preparation methods and serving ideas — in the articles below.