Putting a rice cake in the microwave can lead to different outcomes depending on the type of rice cake and the duration of microwaving. There are various types of rice cakes, including puffed rice cakes, crispy rice cakes, and Korean rice cakes (tteok). Let's explore what might happen in each case:
Puffed Rice Cakes: Puffed rice cakes are airy and crispy snacks made by heating rice grains under high pressure until they expand. If you put a puffed rice cake in the microwave, it may not undergo significant changes. The microwave is unlikely to cause any visible effects on the puffed rice cake unless you microwave it for an extended period, which may cause it to become slightly softer or lose some crispiness.
Crispy Rice Cakes: Crispy rice cakes, like the ones used in rice cakes with toppings, are thin and crunchy. If you microwave a crispy rice cake, it may initially puff up slightly, but it will likely lose its crunchiness and become softer as the moisture in the rice is heated. Microwaving for a more extended period might make it even more pliable, potentially to the point of becoming chewy.
Korean Rice Cakes (Tteok): Korean rice cakes, known as tteok, come in various shapes and textures, often made from rice flour. When microwaving tteok, similar effects to the crispy rice cakes can occur. It may lose some of its chewy texture and become softer.
In general, it's essential to be cautious when microwaving rice cakes. Microwaving for too long can make them too soft or mushy, and they might lose their desired texture. If you want to enhance the flavor or texture of rice cakes, it's better to explore other cooking methods such as toasting or baking. Alternatively, you can use the microwave for short bursts or at low power settings to warm the rice cakes gently without altering their texture too much.