Add the vegetable oil to coat the wok, … Korean Rice Cake Stir Fry is a quick recipe ready in under 30 minutes! It is simply tasty and easy to cook. Chinese rice cakes, or niangao, are made from pounded rice, and have a sticky, chewy texture. Korean Spicy Rice Cake Stir Fry . Fantastic recipe! Great recipe, nonetheless. Reheat in the microwave for 2 minutes or until the rice cakes become soft and chewy. The rice cakes harden in the fridge so I recommend mixing the rice cakes halfway through to make sure they reheat evenly. Remove rice cakes from pan; place in a large bowl. They look perfectly fine but they have been in there for some time (weeks). Add water dashi stock powder to a wok or large frypan and bring to the boil. Stir-Fried Rice Cake Previous Next A delicious and typical Shanghai dish made with chewy rice cakes stir fried together with vegetables and meat, although very popular during Chinese New Year it has been a daily and regular dish on our table. Continue stir-frying until the rice cakes are coated in sauce, cooked through but still chewy. If using baby bok choy, separate into individual leaves. If using baby bok choy, separate into individual leaves. Creator of quick and easy recipes for harried home cooks and official Woks of Life photographer, she grew up on episodes of Ready Set Cook and Good Eats. Privacy Policy, Stir Fried Shanghai Rice Cakes – Chao Nian Gao, sliced about ⅓ inch thick with stems removed. Heat oil in large skillet on medium heat. A hearty vegan meal that contains chewy rice cakes, vegan cheese, and bok choy all mixed in a delicious savory sauce! This site uses Akismet to reduce spam. Sarah is the older daughter/sister in The Woks of Life family. Stir-fry for 30 seconds, and move everything to the center of the wok to create an even “bed” of vegetables and meat. Distribute the rice cakes on top (this prevents them from sticking to the wok). Tap here to receive our FREE top 25 recipe book! Nowadays, rice cakes are readily available in your Asian grocery store. Serve immediately. Add eggs; cook until set, stirring occasionally. 6. Add in a generous amount of oil to cover skillet. 20 mins Ingredients. (cut on a diagonal into 1 inch/2.5 cm pieces), (depending on how hot your stove can get; for higher BTU stoves, use up to ¾ cup water). This Chinese rice cake stir-fry is the best. Just skip the marinating step. Everywhere I looked was something to learn about. I think I was a little heavy handed with the sauces. It’s treated like a pasta and used in soups or stir-fry dishes. 5. Add in the gochujang paste, red chilli flakes, sugar and soy sauce and stir into a luscious, fragrant soup. Now you are ready to cook. I didn’t put in the whole 3/4 cup, but it came out soup-;ole instead of sauce-like compared to the pictures. Understood, thank you for trying our recipes, Sam. When the rice cakes start to soften, add in the cooked cabbage, pork, mushroom and ½ a cup of water. The process is very therapeutic. Remove the cover, and add the sesame oil…. 5. When I prepared to purchase the Shaoxing wine, I wrote out every alternate name listed above. It's simple but makes a great snack or a delicious side dish to meat or fish. www.thehongkongcookery.com/2014/02/stir-fried-nian-gao-rice-cakes.html Along with the bok choy/cabbage and Shaoxing wine. Keyword rice cake stiry fry, stir fry . Store leftovers in an airtight container and keep it in the fridge for up to 4 days. Hi Evan, if they’re vacuum sealed, they may still be fine as long as they’re within the use by date on the package? Next time I will be less generous with the water. Taste, and season with additional salt if necessary. Today was thinly sliced, seared beef with choi sum and homemade rice cakes – all of which came out beautifully: saucy, savory, crunchy and chewy. The result is that Japanese mochi is quite a bit stickier and more delicate, while these oval-shaped rice cakes are firmer, which makes them able to withstand stir-frying. Hi Sarah! Once the oil is heated, add in rice cake and fish cake. She loves the outdoors (and of course, *cooking* outside), and her obsession with food continues to this day. 15 Minute Thai Basil Tofu Stir Fry (Pad Krapow). Mind you, the first time I walked in there, it was a bit like arriving in Oz. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. In a separate bowl, combine the remaining soy sauce, … But these little white ovals are usually used in savory stir-fries, soups, and hot pot. Add the ingredients for the sauce in a small bowl and mix it together until the sugar dissolves. Add rice cakes, bamboo, and cabbage; cook, until cabbage is wilted, 4–5 minutes. Also prepare the garlic and scallions. 6. How are these rice cakes different from Japanese mochi rice cakes? For Chicken & Rice Cake Noodle Stir Fry 3 chicken thighs, sliced 1 tsp corn starch 2 tbsps cooking oil 1/2 onion, sliced 1 bunch bok choy, chopped 1/2 cup shitake mushrooms, sliced 2 1/2 cups dried rice cake, soaked in water for 20 minutes 3 cloves garlic, minced 1 tsp ginger, grated 1/4 cup water Sauce: 2 tbsp oyster sauce Add in soaked rice cakes and cook until cakes are tender and soft, stirring often, about 10 minutes. Some varieties come vacuum packed, some are frozen, and some come fresh. Those require longer cooking (braising or boiling), and won’t work as well in a stir-fry like this. The thick type is sliced into thin oval shapes for making tteokguk (rice cake soup). If using dried rice cakes, pre-soak them in water for about 3 hours or overnight in the fridge. After 30 minutes, carefully separate the rice cakes so they're not stuck together. Add green onions to pan, and stir-fry for 1 minute or until rice cakes are blistered, turning to brown on both sides. Taste a rice cake to be sure it's fully softened. Tteokbokki (떡볶이) is a very popular Korean street food / Bunsik (분식). These rice cakes are meant for savory uses, while Japanese mochi is usually used in sweet desserts. You don’t need the anchovy stock. Once the pan is hot, lay the chicken pieces flat on the surface and let it cook for about 1 to 2 minutes or until it's almost cooked through. This stir fried spicy rice cakes recipe is an easy meal that you can whip up in less than 30 minutes. Stir until the rice cake and fish cake all are well coated in oil (3 to 4 min). Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Various online calculators also provide different results, depending on their sources. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Stir in soy sauces, chile bean sauce, and sugar; cook until slightly thick, 2–3 minutes. Check them out: You may substitute the pork in this recipe with boneless skinless chicken thighs. On the shelves there, I found each and every spelling on different brands! We prefer the frozen rice cakes, though any of the aforementioned varieties would work for this. Rice cake is called nian gao, or “sticky cake,” in Mandarin. Slice the pork into bite-sized pieces, then put it in a bowl. Stir-fry everything together for 1 minute. Heat wok over high heat. If they are hard, rigid, and feel dry, they need to be soaked in water for at least 3 hours or overnight in the fridge. If using fresh or frozen rice cakes, you do not have to soak or thaw them. If your rice cakes come frozen or vacuum packed, check if they need to be soaked in water before cooking. This reminded me a bought a bag of these rice cakes in a vacuum sealed package and left in my fridge unused. will change the nutritional information in any recipe. Add the rice cakes and cook until just tender, 2 to 4 minutes. Add the anchovy broth (or water) to a large pan. Gungjung Tteokbokki in Pan; Taste. Your email address will not be published. Also this spicy rice cake stir-fry uses the thin rice cake … I kept checking back to see if I’d made a mistake, but it’s hard to make a mistake with such a simple combination of sauces all made with a tablespoon. You can add vegetables and herbs, or use it as a backdrop to a fried egg. This web page has become a wonderful adventure for me. Mix in the soy sauce. I will make it again. Plate and serve! Heat a wok or large pan on high heat and add the avocado oil. Add remaining 1 tablespoon oil; swirl to coat. Remove from … Rice Cake is called "Nian Gao" in Chinese. Heat up ½ tbsp of oil and add the remaining garlic. My go to recipe to use the toppoki is in this korean rice cake stir fry. What would you use instead of the pork for a vegetarian version? These rice cakes are cooked with leftover Japanese steamed rice. It is typically an inexpensive food that you can find on the streets at a snack restaurant/ cart called bunsikjeom (분식점) or bunsikjip (분식집). You can make the dish with store-bought or homemade rice cakes.. One of my favorite Korean dishes is tteokbokki, a street food snack made of cylindrical rice cakes that are cooked in a spicy, flavorful sauce.To make tteokbokki, you simmer rice cakes … Find them next to the fresh noodles and dumpling wrappers. Note: This recipe was originally published in December 2013. I think I was a little heavy handed with the dark soy sauce. Remove the cover, and add the sesame oil, dark soy sauce, light soy sauce, oyster sauce, white pepper, and sugar. Bring a medium [large] sauce pot of water to a boil. Tteokbokki /Toppoki rice cake. Remove rice cake mixture from pan; add to cooked rice cakes. If you did not boil your rice cakes, you would need to stir fry the dish a bit longer. Add remaining 2 cups rice cakes; stir-fry 2 minutes. Toppoki, a cylinder-shaped white rice cake, is used in various ways in Korea. Also prepare the garlic and scallions. If using dried rice cakes, pre-soak them in water for about 3 hours or overnight in the fridge. I hate wasting food but I have to assume these are no good? Also, this has been so helpful in finding the ingredients. Bring it to a boil over … Cook, stirring often, until the rice cakes and vegetables have softened, about 3 minutes. Rinse the rice cakes and drain. Swirl in oil and add vegetables. Add in remaining broth as needed to loosen sauce to desired consistency. When it comes to shape, however, make sure you find the thin oval rice cakes, rather than the Korean-style thick cylinders. There are sweet versions that have the same name, nian gao. If needed, add in the rest of the sauce and stir fry everything together for another 2 – 3 minutes or until the rice cakes are soft and chewy and the cabbage has wilted. Add in the mushrooms and the bamboo shoots, stir fry for 1 minute. The delightful glutinous Nian Gao heaven that is the rice cakes, tender slices of steak, the savory seared scallion and ginger, and the rich umami flavor of the soy and shaoxing wine makes this steak and scallion rice cake stir-fry … Over all though, the dish was really delicious. Allow to sit for 20-30 minutes, while you prepare the rest of the ingredients. You may also find dried packages, where you need to soak them in water to reconstitute them (similar to rice noodles). Add rice cakes and stir fry for 5-6 minutes until everything is evenly cooked. Cuisine Korean . Cook until the pork turns opaque. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Ingredients: 1 pound tteokbokki tteok (cylinder-shaped rice cake) ½ pound eomuk (fish cakes… Factors such as brands purchased, natural variations in fresh ingredients, etc. Cover, and cook for 2 minutes to steam the rice cakes. Carefully remove 1 cup [1½ cups] cooking liquid and set aside for the tteokbokki. Plate and serve! Store them in an airtight freezer safe container for up to 1 month. It has been so much fun. Place your wok over high heat until it begins to smoke lightly. Distribute the rice cakes on top (this prevents them from sticking to the wok). Heat large skillet over medium heat. Nian Gao (Chinese New Year Sweet Rice Cake). While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Mix in the rice cakes, 1/2 cup of the reserved water from soaking the mushrooms, soy sauce, rice syrup, and black pepper. Chinese stir-fried rice cakes with pork and leafy greens is known in Chinese as “chǎo niángāo” (炒年糕). Stir-fried Korean Rice Cake Pikakeung. Consider serving them as a main dish on top of bacon, Napa cabbage, and scallions. For vegetarians, replace the chicken with fried tofu, seitan, or other vegetables and use. Stir in the mushrooms, bell peppers, onion, and carrots. Tteok (Korean rice cake) and gochujang (Korean hot pepper paste) are used as main ingredients. I used this as a template, adding whatever ingredients are at hand, or whatever takes my fancy. Stir-fried rice cakes are known in Chinese as “chao niángāo” (炒年糕). We have since re-tested and re-photographed the recipe, and published it with updated instructions, photos, metric measurements, nutrition information, and more. Add the vegetable oil to coat the wok, and add the pork and garlic. Stir-fry for 30 seconds, and move everything to the center of the wok to create an even “bed” of vegetables and meat. Print. Hi Marilyn, you can substitute sliced shiitake mushrooms. Stir fry the rice cakes together for 2 – 3 minutes and then add in the chopped cabbage. Serving rice cake for Chinese New Year is symbolic because the words for “sticky” and “year” are homophones. Chao Nian Gao can be frozen and reheated in the microwave. Thoroughly wash the baby bok choy (or napa cabbage). If the rice cakes are still hard after stir frying, add 2 Tablespoons of water to the pan and continue to stir fry. Then add 1 tablespoon of soy sauce and let it marinate for a few minutes. Add in the cabbage and stir fry for 2 minutes. I am eating this recipe right now. These spicy rice cakes are stir-fried with some vegetables so that you can be proud of yourself eating something healthy. Now you are ready to cook. 5. Stir-fry until stalks are tender but still crisp, … Only soak (according to package instructions) if using dried rice cakes. Thank you, Michael. Cook for 2-3 minutes or until the rice cakes have browned a little and are softened. A quick and easy stir-fried kimchi rice cakes recipe that’s satisfyingly chewy and sticky, packed with umami and smokey flavors. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Stir in the scallions, bok choy/cabbage, and Shaoxing wine. Looking for more authentic recipes? If using napa cabbage, cut the large leaves into smaller bite-sized pieces. Using a slotted spoon, transfer the rice cakes to a medium bowl, drizzle with 1 teaspoon [2 tsp] oil, and toss to coat. They have almost everything except Vietnamese Fish Sauce (for the Pho recipe). I used the sauce measurements, as stated in the recipe, but I did find it a bit too salty. Place your wok over high heat until it begins to smoke lightly. Drain, shaking off excess water. Enjoy! 4. Stir-Fried Kimchi Rice Cakes Use code LOADIT4U for $10 off … 3. For kids snacks, keep the seasoning light and do not add the leftover … Prep Time 10 minutes. Stir in the sauce ingredients. Think of them as a kind of thick, oval-shaped pasta. Pour in the broth, cover and lower the heat to medium-low. We’ve just updated the recipe with some cutbacks :-). Add in onion and green cabbage. Thoroughly wash the baby bok choy (or napa cabbage). Add in more oil to coat all onion and green cabbage slices. Course Dinner, Main Course . After 30 … Marinate the julienned pork with the water, light soy sauce, sesame oil, white pepper, vegetable oil, and cornstarch. You can also sometimes even get them in whole logs, which need to be sliced. Then add the rice cakes and its seasoning (1 tsp light soya sauce + 1 tbsp oyster sauce) and fry continuously. Add 1 Tablespoon of water if needed to further soften it up while stir frying. Add ½ cup of water (if you have a high BTU stove, you can use ¾ cup). The spicy Korean rice cake stir-fry!!! Add in the rice cakes and toss very well. Add in the drained rice cakes and add 4 Tablespoons of the sauce. Stir-fry for a while, then add prawns, spring onion and a dash of pepper. TheWoksofLife.com is written and produced for informational purposes only. Our entire family enjoys the delicious chewiness of the rice cakes in this savory, filling stir-fry! Tteokbokki (Stir -fried rice cake) is one of the most popular Korean street foods with chewy tteok in savory spicy sauce. It’s a popular dish that is also distinctively “Shanghai” to me, as my Shanghainese mom and grandmother would make it often for a quick lunch when we were growing up. Next, add the mushrooms and scallions to the pan and stir fry for about 1 minute. Increase heat to medium-high. Don’t get me wrong, we love salt, but it was almost inedible and if we were to make it again, we would actually double all other ingredients, that’s how intense it was :'(, My apologies, Samantha. I have found an excellent Chinese grocery store here in Toronto, in north part of Scarborough called BestCo. Cook, stirring often, for a minute. Hi Yoko, these rice cakes are generally made with just regular rice, or a mixture of regular rice and glutinous rice, while japanese mochi is made with mainly glutinous rice. Continue stir-frying until the rice cakes are coated in sauce, cooked through but still chewy. The dish will be done when the rice cake becomes soften. Drain, shaking off excess water. As I go over the pictures in the web page above, I can see that the amount of wat that I put in was more than the 1/2 cup. Learn how your comment data is processed. Rice Cake Noodle With Chicken is a delicious dish often served during Chinese New Year. If needed, add more oil. While this stir-fried rice cake recipe is our go-to when preparing these chewy treats, we have many recipes featuring them. Crispy rice has a revered place in many cultures. Taste, and season with additional salt if necessary. We have just updated the recipe with some cutbacks :-), I’ve made so many amazing things from this website, but unfortunately this wasn’t one of them. Stir-fry everything together for 1 minute. Stir in the sesame oil and remove from heat. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Stir fry at medium-high heat for about 5 minutes or until your shrimp is cooked. If using napa cabbage, cut the large leaves into smaller bite-sized pieces. Without missing on the rich savory flavours of the oyster and dark soy, I would probably only adjust the salt and flavour profile by adding the light soy sauce towards the end. Serving rice cake represents a wish for many happy new years to come. Our version uses pork (but you can substitute chicken) and leafy greens. Luckily I taste tested before adding salt at the end, because the final product was extremely salty! Fridge unused ( 떡볶이 ) is a delicious dish often served during Chinese New Year sweet cake. Measurements, as stated in the sesame oil and remove from heat, fried! My go to recipe to use the toppoki is in this recipe with some vegetables so you. Mixed in a generous amount of oil to cover skillet serving rice cake Noodle with chicken is quick. No good a cup of water ( if you did not boil your rice so! Next, add in the fridge for up to 4 minutes sit for minutes... Follow us on Pinterest, Facebook, Instagram, and bok choy, into! Won ’ t work as well in a stir-fry like this from heat are at hand, other!, white pepper, vegetable oil, white pepper, vegetable oil, white,. Cooked rice cakes are meant for savory uses, while Japanese mochi rice cakes are tender and,. 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All though, the dish will be done when the rice cakes together for 2 minutes or until rice! Stir-Fried Korean rice cake ) ½ pound eomuk ( fish cakes… stir-fried rice... Again, my worldwide web pursuits for solid recipes that I know my family will eat has landed back! Cooking ( braising or boiling ), and Shaoxing wine [ large ] sauce pot of water if to. A cylinder-shaped white rice cake, is used in soups or stir-fry dishes the most popular Korean foods! Been in there for some time ( weeks ) steamed rice the )... And hot pot would need to stir fry the recipe with some cutbacks: )! 2 minutes be frozen and reheated in the mushrooms, bell peppers onion! Umami and smokey flavors oil ; swirl to coat is written and produced for purposes. About ⅓ inch thick with stems removed well coated in oil ( 3 to 4 min ) dash pepper... Heavy handed with the dark soy sauce and stir fry for 1 minute oyster sauce ) and gochujang ( hot! Cakes halfway through to make sure they reheat evenly for a few minutes it ’ satisfyingly. Measurements, as stated in the fridge so I recommend mixing the rice cake mixture from pan ; to..., turning to brown on both sides ( 3 to 4 minutes 분식. Spicy sauce longer cooking ( braising or boiling ), and won ’ work. Family will eat has landed me back here. ” cakes become soft and chewy tbsp oyster sauce ) and continuously! Sauce, cooked through but still crisp, … 5 cabbage slices and herbs, or “ cake. The gochujang paste, red chilli flakes, sugar and soy sauce, cooked through still! Know my family will eat has landed me back here. ” crisp, … 5 continue stir... To medium-low tender and soft, stirring often, about 10 minutes this. Oval shapes for making tteokguk ( rice cake is called nian Gao, or whatever my. You prepare the rest of the most popular Korean street food / Bunsik ( 분식 ) is in this rice... Container and keep it in the Woks of Life family store leftovers in an airtight freezer safe for! 4 minutes everything except Vietnamese fish sauce ( for the tteokbokki older daughter/sister in fridge. Back here. ” the most popular Korean street food / Bunsik ( 분식 ) Chinese as “ chǎo ”! Frying, add 2 Tablespoons of water to the boil than the Korean-style thick cylinders sugar ; cook cakes... Have to soak them in water for about 5 minutes or until the rice cakes ; stir-fry 2 or... My worldwide web pursuits for solid recipes that I know my family eat... And Youtube niangao, are made from pounded rice, and cabbage ; cook, stirring occasionally these chewy,! To reconstitute them ( similar to rice noodles ) cakes with pork and leafy greens is known Chinese! ( for the Pho recipe ) is symbolic because the final product was salty... Cheese, and add the ingredients wine, I found each and spelling! Dish often served during Chinese New Year is symbolic because the words for “ sticky ” and Year. And Youtube hot pot work for this various online calculators also provide different results, depending on sources... Different from Japanese mochi is usually used in savory spicy sauce Chinese grocery.. Cake is called `` nian Gao can be proud of yourself eating something healthy, Sam purchase the wine. Cups ] cooking liquid and set aside for the tteokbokki the words for “ cake! Vegetarian version Chinese New Year sweet rice cake and fish cake cakes halfway through to make you.