Rice cakes are made by pounding glutinous rice until it forms a smooth, elastic dough, which is then either hand rolled or extruded or molded by a machine. The texture ranges from soft to dense, but good rice cakes are always pleasantly chewy. Most Asian markets sell some form of rice cake, often frozen in plastic packages, and sometimes fresh. They are available in a wide range of flavors, colors, and shapes: savory or sweet; stuffed or plain; pink, green, yellow, or white; round, oblong, crescent, flat as sticks, or thick as ropes. And they can be boiled, stir-fried, braised, steamed, or pan-fried.