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Rice Batter Cakes

Rice batter cakes are fried cakes made from a mixture of rice, egg, sour milk, soda, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Rice Batter Cakes

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rice Batter Cakes

Ingredients

Directions

Prepare the batter

  1. Beat the egg until light.

  2. Stir enough soda into the sour milk to make it foam.

  3. Mash the cold boiled rice thoroughly.

  4. Combine the rice with the egg mixture and add flour until the batter is thick.

Cook

  1. Heat a griddle and grease it well.

  2. Pour batter onto the griddle and cook until golden brown on both sides.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the batter and add richness to the pancakes.
Sour milk
Provides liquid and acidity that reacts with soda to make the batter foam.
Soda
Reacts with the acidic sour milk to produce gas that lightens the pancakes.
Cold boiled rice
Supplies the bulk of the batter and gives the pancakes a tender, starchy body.
Flour
Thickens the batter and helps the pancakes hold their shape while cooking.

The step that matters

Cook until golden brown on both sides. The griddle must be well greased and hot enough to brown the pancake without sticking. Flipping too early can tear the pancake, while leaving it too long can scorch the outside before the centre sets.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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