Product Description:
Our traditional sliced rice cakes are made from short-grain Japonica rice and tapioca starch, offering a satisfyingly chewy texture that's ideal for stir-fries, soups, and hot pots. Mild in flavor and quick to cook, they're a versatile staple in many Chinese, Korean, and East Asian cuisines.
​
Ingredients:
Japonica rice, cassava flour (tapioca flour), drinking water
​
Allergen Information:​
This product does not contain common allergens such as wheat, soy, dairy, or eggs.
Packaging Information:
Packing Specification:
​1000g per bag

Net Weight per Bag:
1000g (35.27 oz)

Bags per Box:
20

Net Weight per Box:
20.0 kg (44.09 lbs)

Inner Bag Size:
30.0 x 18.0 cm
(11.8 x 7.1 in)

Outer Carton Size:
43.5 x 32.0 x 25.0 cm
(17.1 x 12.6 x 9.8 in)

Volume per Carton:
0.0348 m³
Heating Instructions:​
Keep frozen until ready to use. Always cook before consuming.
​
Step 1: Preparation (Choose One)
     A. Refrigerator Thaw (Best Texture):
  • Transfer frozen slices to a sealed container.
  • Thaw for 8–12 hours in the refrigerator.
     B. Quick-Boil Softening (5-Min Prep):
  • Bring water to a rolling boil.
  • Add frozen slices, simmer 1–2 min until softened but springy.
  • Drain, rinse with cold water, and pat dry before use.
     C. Microwave Softening (Backup Method):
  • Place slices in a bowl, cover with warm water.
  • Microwave 2 min at 1000W.
  • Drain, rinse, and pat dry.

Step 2: Chinese Cooking Methods
     1. Stir-Fried Classic Dish: 上海炒年糕 (Shanghai-style stir-fry)
  • Heat 1 tbsp lard or peanut oil in wok over high heat.
  • Add garlic/ginger, rice cakes, and leafy greens (bok choy, napa cabbage).
  • Add 2 tsp light soy sauce, 1 tsp oyster sauce, ½ tsp sugar.
  • Stir-fry for 3–4 min until lightly caramelized.
     2. Braised Soup Classic Dish: 雪菜肉丝年糕汤 (Rice Cake Soup with Pickled mustard greens and shredded pork​)
  • Add rice cakes to simmering broth (chicken/pork) with mushrooms, bamboo shoots, or pork strips.
  • Simmer for 3–4 min before serving.
  • Garnish with scallions or cilantro.
     3. Cantonese/Ningbo-style Dessert: 糖炒年糕 (Sweet Glazed Sugar Fried Rice Cakes)
  • Caramelize 2 tbsp brown sugar with 1 tbsp water.
  • Add rice cakes and stir until sticky and glossy.
  • Top with sesame seeds or osmanthus.
     4. Red-Braised Classic Dish: 红烧年糕 (Braised Rice Cake​)
  • Sear rice cakes until golden and set aside.
  • Stir-fry pork belly with star anise & cinnamon stick.
  • Add 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp rock sugar.
  • Simmer with rice cakes for 5 min until richly coated.

Cooking Tips & Texture Control:
     ✔ Avoid Overcooking: Cook until soft, chewy, and bouncy.
     ✔ Flavor Absorption: Rice cakes absorb seasoning — always cook with seasonings/broth.
     ✔ To Crisp: Pan-fry thawed slices before adding sauce to give edges a golden texture.
     ✔ Storage Note: Thawed slices can be refrigerated for up to 24 hours. Refresh with hot water if hardened.