A Festive Tradition
My Favorite is Beet Rice Cakes and Chuseok always brings back fond memories of gathering with my family. One dish we never miss during this special time is rice cakes. This year, I wanted to try something a little different. I came across a recipe for Beet Rice Cakes that immediately caught my eye. The idea of using beets to give the rice cakes a vibrant color felt exciting, and I knew it would be a hit on our festive table. Plus, it gave me the chance to put my own spin on a cherished tradition.
The Magic of Beet Water
The first step was to create the beet water. I carefully boiled a few slices of beet in water, watching as the liquid turned a stunning shade of red. I knew this would be the secret to giving the rice cakes their unique color. As the aroma of the beets filled the kitchen, I felt a wave of anticipation. The natural beauty of the beet water made me appreciate how simple ingredients can create something so special.
Shaping the Rice Cakes
Making the dough took a bit of patience. I added the hot beet water to the rice powder and began to knead, ensuring the dough had just the right texture—not too sticky, but soft and pliable. Shaping the dough into little half-moon shapes was my favorite part. I filled each one with a sweet sesame mixture, carefully sealing them before placing them in the steamer lined with pine needles. The process felt meditative, like I was truly connecting with the tradition of making songpyeon.
A Beautiful Celebration
When the rice cakes were ready, they were beautiful. The beet-infused dough had turned a gorgeous pinkish-red, and they glistened as I lightly coated them with sesame oil. They looked perfect for Chuseok. As my family gathered around the table, I felt a sense of pride. The Beet Rice Cakes were not just a treat for the eyes; they carried the essence of our family’s celebration, blending tradition with a little bit of modern creativity.
Table of Contents
Cherf’s Notes-Beet Rice Cakes
- The dough consistency is key to perfect rice cakes. Aim for a smooth but slightly pliable dough. If it cracks easily, it’s too dry—add a bit more beet water. If it’s too sticky, sprinkle more rice powder.
- The amount of beet water used can affect the vibrancy of the color. Use less water for a more intense red hue. Remember, the natural color will lighten after steaming.
- While optional, steaming the rice cakes on pine needles adds a subtle aromatic touch and helps prevent sticking. If unavailable, use damp cheesecloth or parchment paper.
- While sesame is traditional, consider swapping fillings with sweetened red bean paste or even mashed chestnuts for a more diverse flavor experience.
- After steaming, the quick rinse in cold water helps the rice cakes firm up and sets their texture, preventing them from becoming mushy.
Beet Rice Cakes
4
servings30
minutes20
minutes180
kcal20
minutes1
hour10
minutesCelebrate Chuseok with these vibrant Beet Rice Cakes! Infused with the sweet, earthy flavor of beets, these half-moon shaped delicacies are a must-have for any festive table. The natural red hue from beet water makes these rice cakes not only delicious but also visually stunning. Perfect for family gatherings and a great way to honor traditions!
Ingredients
- Dough
2 to 3 slices red beet about 1/4-inch thick
2 cups thawed frozen rice powder labeled 쌀가루 or 쌀떡가루
Approximately 2 ounces rinsed pine needles (optional)
1 teaspoon sesame oil
- Filling
1/3 cup roasted sesame seeds
1 tablespoon granulated sugar (adjust to taste)
1 tablespoon honey
A pinch salt
Directions
- Mix Dough – Sift the thawed rice powder into a bowl. Gradually add 4 tablespoons of hot beet water while stirring quickly with a spoon. Adjust the consistency by adding more beet water if needed, one teaspoon at a time.
- Prepare Filling – Roughly grind the roasted sesame seeds in a grinder or blender. Mix in the sugar, honey, and a pinch of salt until well combined.
- Cool and Coat – Transfer the steamed rice cakes to a bowl of cold water for a quick rinse. Drain in a colander and lightly coat with sesame oil by rubbing them in batches.
Equipment
- Chef’s Knife
- Cutting Board
- food processor
- mixing bowls
- measuring cups and spoons
- steamer
- colander
Nutrition Facts
- Calories: 180kcal
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 50mg
- Potassium: 100mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 5g
- Protein: 3g
- Vitamin A: 0IU
- Vitamin C: 2mg
- Calcium: 4mg
- Iron: 6mg
FAQ-Beet Rice Cakes
Can I use regular rice flour instead of frozen rice powder?
Regular rice flour might not have the same moisture content. If using, soak and grind short-grain rice to mimic frozen rice powder for a closer texture.
How do I store leftover rice cakes?
Store in an airtight container at room temperature for a day or refrigerate for up to 2 days. Re-steam for a few minutes to soften before serving.
What can I use if I don’t have sesame seeds for the filling?
You can use finely chopped nuts like walnuts or almonds for a similar texture. Sweetened red bean paste or mashed sweet potato also work well as filling alternatives.
Is there a way to make these rice cakes vegan?
Yes! Substitute honey with maple syrup or agave nectar for a vegan-friendly option.
Can I prepare the dough in advance?
Yes, you can prepare the dough ahead and refrigerate it for up to 24 hours. Let it come to room temperature before shaping and steaming.
