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Rice cake is a food made from rice that has been compressed, puffed, or molded into various shapes. It can be chewy or crunchy, and is popular in many Asian cuisines.

Popular dishes include Korean Tteokbokki (spicy stir-fried rice cakes), Chinese stir-fried rice cakes, and Japanese grilled or soup rice cakes (mochi).

Most plain rice cakes are gluten-free, but always check the packaging for added ingredients or flavoring that may contain gluten.

Yes. Freeze rice cakes in an airtight container or freezer bag. Thaw them in the fridge or at room temperature before reheating.

Rice cakes are low in fat and calories, but also low in fiber and protein. Their nutrition depends on added ingredients or toppings.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Korean rice cakes (tteok) are usually cylindrical and chewy, while Chinese rice cakes (nian gao) are often sliced oval-shaped and are used in stir-fries and soups.

Yes. Homemade rice cakes can be made by steaming or pounding glutinous rice flour with water and sometimes sugar or salt. Various recipes are available online.

Store unopened packaged rice cakes in a cool, dry place. Once opened or if homemade, keep them in an airtight container or ziplock bag at room temperature for a few days, or refrigerate for longer freshness.

You can boil, steam, pan-fry, or stir-fry rice cakes. For chewy-style rice cakes, soak in water for 30 minutes before cooking if they are hard or frozen.

Unopened rice cakes can last for several months. Once opened or after cooking, consume within 3-5 days for best quality, and refrigerate if not eating the same day.

Store them in an airtight container and consume soon after opening or cooking. If they become hard, soak in warm water before reheating.

Use rice cakes in stir-fries, soups, stews, or grill and top with sweet or savory spreads. They absorb flavors well and add texture to many dishes.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Some rice cakes are ready to eat (like puffed or crispy rice cakes), but chewy-style rice cakes usually need to be cooked or reheated before eating.

Rice cakes can stick due to starch. To prevent this, coat them lightly with oil or soak and separate them before cooking.