Tteok Kochi (Sticky Rice Cake And Sausage Skewers) Recipe by Chelsey Fletcher
Cooking Instructions 25 minutes 1 First bring a pot of water to a boil and boil rice cakes for approximately 1 minute or until soft. Then drain the water and rinse the rice cakes with cold water. 2 Now add rice cakes and mini sausages onto the wooden skewers. I did 3 rice cakes and 3 sausages! 3 Next add all your ingredients to make your sweet and spicy sauce (the curry powder is a special ingredient that i recommend) 4 Melt two tablespoons of butter or oil in a large saucepan and add the skewers and fry each side till slightly golden brown. 5 Now you can add the sauce that was made previously into the pan and cook until the skewers are fully coated. You don’t have to use all the sauce, it just depends how saucy you like things. (Or you can brush the sauce on the the skewers individually and pan fry them) 1 First bring a pot of water to a boil and boil rice cakes for approximately 1 minute or until soft. Then drain the water and rinse the rice cakes with cold water. 1 First bring a pot of water to a boil and boil rice cakes for approximately 1 minute or until soft. Then drain the water and rinse the rice cakes with cold water. 2 Now add rice cakes and mini sausages onto the wooden skewers. I did 3 rice cakes and 3 sausages! 2 Now add rice cakes and mini sausages onto the wooden skewers. I did 3 rice cakes and 3 sausages! 3 Next add all your ingredients to make your sweet and spicy sauce (the curry powder is a special ingredient that i recommend) 3 Next add all your ingredients to make your sweet and spicy sauce (the curry powder is a special ingredient that i recommend) 4 Melt two tablespoons of butter or oil in a large saucepan and add the skewers and fry each side till slightly golden brown. 4 Melt two tablespoons of butter or oil in a large saucepan and add the skewers and fry each side till slightly golden brown. 5 Now you can add the sauce that was made previously into the pan and cook until the skewers are fully coated. You don’t have to use all the sauce, it just depends how saucy you like things. (Or you can brush the sauce on the the skewers individually and pan fry them) 5 Now you can add the sauce that was made previously into the pan and cook until the skewers are fully coated. You don’t have to use all the sauce, it just depends how saucy you like things. (Or you can brush the sauce on the the skewers individually and pan fry them) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Filipino Bulalo 🇵🇭 Easy Aloo Spinach Tikki (potato spinach patties) Sai Ua - Thai Spicy Herby Sausage Coconut Macaroons Takikomi Gohan (Japanese mixed mushroom rice) Filipino Bulalo 🇵🇭 Easy Aloo Spinach Tikki (potato spinach patties) Sai Ua - Thai Spicy Herby Sausage Coconut Macaroons Takikomi Gohan (Japanese mixed mushroom rice) Thobwa Chicken and Spring Onion Zōsui (Japanese Rice Porridge) Gondhoraj Pabda Paturi/ Kafir lime fish paturi Kachri chutney Stuffed masala drumstick Soya flour crispy veggie nutri First time Homemade crumpets Date butter Filipino Bulalo 🇵🇭 Takikomi Gohan (Japanese mixed mushroom rice) Thobwa Chicken and Spring Onion Zōsui (Japanese Rice Porridge) Gondhoraj Pabda Paturi/ Kafir lime fish paturi Kachri chutney Stuffed masala drumstick Soya flour crispy veggie nutri First time Homemade crumpets Date butter Filipino Bulalo 🇵🇭 Takikomi Gohan (Japanese mixed mushroom rice)