Use sliced rice cake for hot pot for a traditional addition to Chinese hot pots and soups. Or to make Korean toppoki. The rice cake has an outstanding chewy, and rich mouthfeel - and the slices only need boiling for 2-3 minutes before they’re ready to eat.

Rice cakes do not have much flavour on their own. That brings soothing contrast in a fiery hotpot, but you can also simmer directly in stocks, broth or soup to absorb other flavours.

The cooked rice cake slices also make a great light lunch. Instead of serving in a hot pot, serve plain with a flavourful dipping sauce of sesame oil, soy sauce, rice vinegar, red chilli, garlic and spring onion.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Rice 70%, water, salt.