I believe the rice cakes in question are shown in
http://i96.photobucket.com/albums/l1...d/ricecake.jpg and
http://www.cristine.net/log/archives/001088.html

They are usually served in China as a soup noodle and stirfried in
Korean cooking.

To cook, one should soak them in warm water for 20 minutes or so - I
toss them with a little oil to prevent sticking - or boil for 5-10
minutes.

While they are chewy, they should not be hard. The texture is not
unlike a thick chow fun noodle. They definitely should not give off a
strong smell since they are only made of glutinous rice and water.

I have seen them most often in football or oval shapes and
occasionally as triangles.
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