Fried rice cake primarily tastes like pounded rice, with the frying process adding a distinct texture.
The fundamental taste of rice cakes, regardless of their preparation method, is derived from their main ingredient. As noted in the provided reference, all rice cakes taste like pounded rice. This creates a mild, slightly sweet, and starchy base flavor.
Taste Profile
- Base Flavor: Pounded rice (mild, starchy, subtly sweet)
- Frying Effect: While frying doesn't drastically change the core "pounded rice" flavor, it can introduce subtle nuances. Depending on the oil used and the degree of frying, there might be a hint of the oil's flavor and a slightly nutty or browned taste if the rice cake is fried until golden brown.
Texture is Key
Where frying truly makes a difference is in the texture. Frying transforms the typically chewy or soft rice cake into something with a crispy exterior and often a softer, still chewy interior.
- Exterior: Can range from lightly crisp to deeply crunchy.
- Interior: Typically retains some degree of chewiness, varying based on the original texture and shape of the rice cake.
Texture Variations from Shape
The original shape of the rice cake also plays a significant role in its final texture, even after frying.
- Thin Slices: According to the reference, these are significantly less chewy than larger forms. When fried, they might become uniformly crisp.
- Large, Cylindrical Cakes: These are described as "genuinely toothsome" and "chewy." When fried, they usually develop a crispy crust while maintaining a substantial, chewy center.
In essence, fried rice cake combines the simple, comforting taste of pounded rice with an appealing contrast in textures – a crispy outside and a chewy inside.
