Discovering a Hidden Treasure
My Favorite is Nutritious Korean Rice Cake and I never expected to fall in love with Korean rice cakes, but one day, my curiosity got the better of me. I was strolling through a bustling market in Seoul when I saw a vendor selling beautifully arranged squares of rice cake, packed with chestnuts, black beans, and bright jujubes. Something about their simplicity drew me in, so I bought one and took a bite. It was soft and chewy, and the combination of flavors surprised me—nutty, subtly sweet, and utterly satisfying. That’s when I knew I had to learn how to make this nutritious treat myself.
The Joy of Making My Own
When I got home, I eagerly gathered the ingredients: glutinous rice flour, black beans, chestnuts, and pine nuts. Preparing the syrup was surprisingly easy, and I loved how the kitchen filled with the sweet aroma of honey and rice syrup bubbling together. Layering the ingredients into the steamer, I imagined how these healthy ingredients would come together in such a harmonious dish. I took extra care to arrange the jujubes neatly because their vibrant red color would give the rice cake a beautiful finish.
A Labor of Love
Steaming the rice cake took some patience, but the waiting made the reward even sweeter. After forty minutes, I carefully unwrapped the steaming cake, its glossy surface shining under the light. Shaping the cake with my hands, I felt a connection to the long tradition of Korean cooking, where simple, nutritious ingredients are transformed into something greater. I couldn’t wait to cut it into squares and share it with my friends and family.
Sharing the Tradition
The moment I took a bite of my homemade Korean rice cake, I knew I had captured the essence of what I tasted in the market. It was chewy, lightly sweet, and full of nutritious goodness. Sharing it with my loved ones brought me so much joy. They loved the unique texture and healthy ingredients, and I was proud to introduce them to this delightful snack. Now, whenever I crave something wholesome yet satisfying, I make this Nutritious Korean Rice Cake, a true staple in my kitchen.
Table of Contents
Chef’s Notes- Nutritious Korean Rice Cake
- Soak black beans for at least 12 hours to soften them properly. This prevents the beans from being too firm after steaming, which can affect the texture of the rice cake.
- Place jujubes face-down on the bottom layer and face-up on the top layer. This ensures an attractive presentation when the rice cake is sliced.
- To avoid dry or crumbly rice cake, make sure the rice flour mixture is evenly moistened and rested before steaming. This step is essential for achieving the chewy texture.
- The cotton cloth helps prevent sticking and ensures even steaming. Make sure the cloth is fully damp, but not dripping wet, to maintain the moisture balance.
- Drizzling syrup over the rice cake after shaping adds a glossy finish and keeps it moist. Let it cool slightly to absorb the syrup better before cutting.
- Dipping your fingers in cold water while shaping prevents the rice cake from sticking to your hands and makes handling easier.
- Wrap each piece individually in plastic wrap before freezing. Thaw at room temperature for the best texture, or quickly microwave for a minute when in a rush.
Nutritious Korean Rice Cake
8
pieces30
minutes45
minutes250
kcal40
minutes1
hour55
minutesDive into the world of Korean cuisine with this Nutritious Korean Rice Cake! Packed with wholesome ingredients like black beans, pine nuts, jujubes, and chestnuts, this rice cake is not only a treat for your taste buds but also a powerhouse of nutrition. Perfect for breakfast or a healthy snack, this recipe is easy to follow and yields a deliciously chewy and sweet rice cake. Freeze it for a quick morning meal or enjoy it fresh. Let’s get cooking!
Ingredients
- Rice Flour Mixture
1 pound glutinous rice flour
1 tsp sea salt
1 cup plus 3 tbsp cold water
- Nutritious Mix
1 cup dried black beans soaked for 12 hours and drained
20-24 chestnuts halved
1 tbsp granulated sugar
16-20 large dried jujubes seeded and chopped into 1/2 inch pieces
1/4 cup pine nuts
- Syrup
1/2 cup rice syrup
1/2 cup water
2 tbsp brown sugar
2 tbsp honey
Directions
- Combine rice syrup, water, and brown sugar in a saucepan. Cook over medium heat for 5-6 minutes until bubbling. Remove from heat and let cool for 10 minutes before stirring in honey. Set aside.
- In a pan, combine chestnuts with 1/4 cup water and granulated sugar. Cook over medium heat for about 5 minutes until chestnuts turn shiny and yellowish. Remove from heat and set aside.
- In a bowl, mix soaked black beans (remove skins from a handful for color), chopped jujubes, pine nuts, cooked chestnuts, and 3 tablespoons of the prepared syrup. Set aside.
- Shape and Cool: Remove from heat and let cool for about 10 minutes until manageable by hand. Transfer the rice cake onto a syrup-coated cutting board or tray using the cloth ends. Shape into a rectangle (13×9 inches) while wearing rubber gloves and dipping fingers in cold water. Drizzle remaining syrup over the top and let cool for about 30 minutes before cutting into 8 equal pieces
- Serve immediately or wrap each piece in plastic wrap and freeze. To serve frozen rice cake, thaw at room temperature for 20-30 minutes or microwave for 1 minute.
Equipment
- Chef’s Knife
- Cutting Board
- steamer
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 250kcal
- Carbohydrates: 50g
- Protein: 4g
- Fat: 3g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 200mg
- Fiber: 3g
- Sugar: 15g
- Vitamin A: 0IU
- Vitamin C: 2mg
- Calcium: 2mg
- Iron: 6mg
FAQ-Nutritious Korean Rice Cake
Can I use non-glutinous rice flour for this recipe?
No, glutinous rice flour is essential for the chewy texture. Non-glutinous rice flour will result in a completely different consistency.
How long can I store the rice cake in the freezer?
You can store the rice cake in the freezer for up to 1 month. Thaw it at room temperature or microwave it for 1 minute to restore its soft texture.
Can I skip the syrup, or is there a sugar-free option?
You can reduce the syrup for a less sweet version, but it’s recommended to add some for moisture. For a sugar-free option, try using sugar substitutes like monk fruit or stevia, but this might alter the final taste slightly.
What can I substitute for jujubes?
Dried apricots, dates, or figs make good substitutes if jujubes are unavailable. These options will change the flavor profile slightly but still work well with the recipe.
Why do I need to use a damp cloth in the steamer?
The damp cloth prevents the rice cake from sticking to the steamer basket and ensures even cooking. It also helps retain moisture, which is key to achieving a soft and chewy texture.
