| ≥1 piece |
Product Information
Mochi Rice Cake is a staple for many Asian New Year holidays, and can be prepared in several different ways; grilled, boiled, deep fried, in soup, and more. They are also cut into different shapes to suit the different cooking applications.
Nutritional Information
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Nutrition Facts Serving Size 100g Serving per container 4 |
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Amount Per Serving |
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Calories |
335 |
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Calories From Fat |
0 |
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% Daily Value |
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Total Fat |
0 g |
0 % |
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Saturated Fat |
0 g |
0 % |
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Trans Fat |
0 g |
0 % |
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Cholesterol |
0 mg |
0 % |
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Sodium |
2 mg |
0 % |
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Total Carbohydrate |
76 g |
26 % |
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Dietary Fiber |
10 g |
4 % |
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Sugar |
0.6 g |
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Protein |
7.3 g |
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Vitamin A |
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0 % |
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Vitamin C |
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0 % |
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Calcium |
6.6 mg |
0 % |
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Iron |
6 mg |
0 % |
OTHER INFORMATION Product Recipe
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Ingredients
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Rice, water |
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Small packing |
400g/pack |
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Packing
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50 pack/carton |
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Capacity
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620cartons/20FCL |
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Conveyance
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12MT~13MT/20FCL |
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Shelf life
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12 months |
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Sorting temperature
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Normal |
Directions:
1.Soak rice cake in water for about 12 hours until rice cake becomes soft
2. increase the soaking time for softer results. (Soaking time will be longer in winter).
3. Rice Cake in Soup
4. Put soaked rice cake into boiling soup and cook for 2-3 minutes
5. It is ready to serve after adding your favorite condiments.
Stir-fry Rice Cake:
1. Heat oil in wok or pan, stir fry soaked rice cake for 2 minutes.
2. Add some water and cover the wok or pan with lid.
3. After the water dries out, add seasoning and stir fry for 3 minutes.
4. Ready to serve.Fry Rice Cake: Heat oil in wok or pan, add soaked rice cake and then water
5. Cover the wok or pan until the water dries out.
6. Fry the rice cake until both sides turngolden brown.
7. Serve with hot dipping sauces.