When I go out for dinner, I like to eat unusual foods I wouldn’t think of making at home. For the past few months, I have been eating a lot of different Asian foods. I really appreciate the d… ...

In a separate bowl, combine rice flour with 1½ cups of the reserved liquid, and add it to the daikon mixture. Combine well. Ladle batter into a 10 inch-square sprayed cake pan.

Short-grain rice is perfect for making these versatile appetizers that can be dressed up or down depending on the season and event. In the winter, we always make it with smoked salmon.

Lightly coat top of rice pieces with cooking spray. Brush 2 rimmed baking sheets evenly with oil. Place 28 rice pieces, cooking spray–coated sides down, on each oiled baking sheet.

Evenly distribute rice between the greased cavities and very firmly press each pile down into the pan so it forms a dense cake. Place the tin into the oven. Cook for 25 minutes.

Rice cakes, she realized, are just like pasta, with their impressive ability to soak up sauces and flavors. On paper, it might sound like a lot, but to Kwak, it all made perfect sense.

Daikon, the elongated, overgrown Asian radish that’s often turned into kimchee or soup, can also be cooked into this delicious, savory cake.