### TranslatedIngredients: 1 cup Cooked rice,1 Yellow Bell Pepper (Capsicum) - finely chopped,1 Onion - finely chopped,Salt - to taste,1 teaspoon Black pepper powder,1 teaspoon Soy sauce,2 tablespoons All Purpose Flour (Maida),2 tablespoons Corn flour,1 teaspoon Sunflower Oil,1 tablespoon Corn flour,1 tablespoon Brown Sugar (Demerara Sugar),2 tablespoons Soy sauce,2 tablespoons Water,1 Green Chilli - finely chopped ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 6 ### Cuisine: Japanese ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Indo Japanese Rice Cakes Recipe, you can use freshly cooked, cooled rice or even leftover rice. To make the soy dipping sauce In a small mixing bowl, combine the brown sugar, soy sauce, water and green chilli mix well. Allow it to rest. To make the Indo Japanese Rice Cakes In a mixing bowl, add the cooked rice and combine the bell pepper, onion, salt, black pepper powder, soy sauce, all purpose flour, cornflour, cooking oil, corn flour and mix well until the rice cake mixture comes together. Heat a skillet on medium flame, brush the skillet with some oil and keep it ready. Rub your palms with some oil, take a tablespoon of the Indo Japanese Rice Cake mixture and roll into a ball with both your palms, then slightly press and flatten to get an evenly shaped flat round cake. Now place these Indo Japanese Rice Cakes on the preheated skillet and cook lightly on both sides, until it turns into a light brown colour. Transfer to a serving platter and serve along with the soy dipping sauce. Serve the Indo Japanese Rice Cakes Recipe as an appetizer along with Spicy Vegetarian Thai Noodle Bowl Recipe followed by a dessert of Tender Coconut Ice Cream Recipe. 