Have you ever taken a bite of something so soft, chewy, and just the right amount of sweet that you couldn’t stop eating it? That’s exactly what Korean Rice Cake Bites are like! If you’ve never had them before, you’re in for a real treat. These little bites of happiness are made from glutinous rice flour, giving them that signature chewy texture that makes them so fun to eat. Whether you love classic sweet flavors or want to try something new with a hint of savory, this recipe has got you covered.
I remember the first time I had these—it was at a small family gathering where my grandmother made a fresh batch. She dusted them with injeolmi, and the warm, nutty aroma filled the room. I took a bite, and the chewy texture mixed with the subtle sweetness instantly became one of my favorite snacks. Since then, I’ve made them countless times, each time tweaking the flavors to find new and exciting combinations.
Why You’ll Love These Korean Rice Cake Bites
First of all, they’re super easy to make! You don’t need any fancy kitchen gadgets or hard-to-find ingredients. Just mix, steam, and enjoy. Plus, they’re incredibly versatile—you can coat them with roasted soybean powder (in Korean, it’s called injeolmi), drizzle them with honey, or even dip them in chocolate if you’re feeling extra indulgent.
Another reason to love them? They’re the perfect balance of soft and chewy, making them satisfying to eat without being too heavy. Plus, they’re bite-sized, which means you can snack on them without feeling guilty. Whether you like your snacks mildly sweet or rich and flavorful, you can customize these Korean Rice Cake Bites to your liking!
Are They Healthy? You Bet!
You might be wondering—are these just another sugary snack? Nope! Korean Rice Cake Bites actually have some great health benefits. Since they’re made from glutinous rice, they’re naturally gluten-free, making them a great option for people with gluten sensitivities. They’re also lower in fat compared to many other desserts, so you can enjoy them without worrying too much about extra calories.
If you dust them with injeolmi (roasted soybean powder), you’re adding a boost of plant-based protein and fiber, which helps with digestion. Plus, if you sweeten them with honey instead of refined sugar, you get natural antioxidants and a little energy boost. So, not only are these rice cake bites delicious, but they also have some surprising health perks!
Perfect for Any Occasion
One of the best things about Korean Rice Cake Bites is that they’re perfect for so many different occasions. Need a quick afternoon snack? These will satisfy your sweet tooth without making you feel sluggish. Want to impress guests at a party? Serve them with a variety of toppings, and they’ll be a hit. They’re also great for celebrations like birthdays, Lunar New Year, or even as a fun homemade gift for friends and family.
These Korean Rice Cake Bites are not just delicious—they’re also a fun and interactive snack for gatherings! The best part is the ability to experiment with different toppings and fillings. If you’re feeling adventurous, try adding a little bit of red bean paste or even a dusting of matcha powder for a unique twist. You can also make them more festive by adding colorful sprinkles or edible flowers to make them visually appealing. The endless flavor possibilities make them ideal for any party or special event. Whether sweet or savory, these rice cake bites are sure to delight your taste buds every time you enjoy them!
No matter when or where you enjoy them, these chewy little bites are guaranteed to bring a smile to your face. So why not give them a try? Get ready to fall in love with the soft, chewy, and slightly sweet goodness of Korean Rice Cake Bites. Trust me—once you start snacking, it’s hard to stop!
Table of Contents
Chef’s Notes: Korean Rice Cake Bites
- For best results, work swiftly once the dough emerges from the microwave to prevent it from drying out. Moisten your hands or gloves regularly to ensure a smooth transfer and even press while shaping the cake.
- Serve these rice cake bites with a warm cup of tea or a drizzle of honey for extra indulgence. You can also experiment by folding in finely chopped toasted nuts or a swirl of red bean paste for added texture and flavor.
- Any leftovers should be stored in an airtight container to maintain freshness. To restore the soft, chewy texture, gently reheat in a nonstick pan over medium-low heat for a few minutes.
- If using a stand mixer, knead the dough for 1–2 minutes with a drizzle of water to achieve an even consistency before shaping. This method helps incorporate air, making the rice cakes lighter and more pliable.
- Adjust the sweetness to your preference by increasing or decreasing the sugar slightly, or try different sweeteners such as coconut sugar or honey for a unique twist.
Korean Rice Cake Bites
4
servings2
minutes8
minutes388
kcal10
minutesDiscover a delightful twist on a traditional treat with these Korean rice cake bites. This recipe transforms mochiko flour, sugar, salt, water, and roasted soybean powder into chewy, subtly sweet rice cakes that boast an authentic nutty finish. Designed for rapid preparation without sacrificing flavor, its easy method and elegant presentation make it perfect for any tea time or quick snack. Enjoy a burst of nostalgia and creativity in every bite while exploring a modern approach to classic street-side confections.
Ingredients
- Main Batter
2 cups mochiko (sweet glutinous rice flour)
2 tablespoons granulated white sugar
1 tsp sea salt
1 1/4 cups water
- Coating Mixture
1/2 cup roasted soybean powder
1/2 tsp white sugar
1/8 tsp salt
- Alternative Ingredients:
Mochiko sweet rice flour: Replace with any labeled glutinous rice flour if unavailable.
White sugar: Substitute with coconut sugar or for non‐vegan options, a touch of honey.
Sea salt: Use kosher salt as an alternative.
Roasted soybean powder: For soy allergies try toasted chickpea flour or almond meal instead.
Water: Consider using coconut water for a subtle tropical hint.
Directions
- Coating Preparation – Begin by evenly dusting the bottom of a baking sheet with a pre-mixed blend of roasted soybean powder, 1 teaspoon of sugar, and a light pinch of salt. Ensure the mixture covers roughly a 9×8 inch area to provide a nonstick base. This foundational step, taking about 2 minutes, sets the stage for the rice cake not to adhere to the pan.
- Dough Formation and Cooking – In a large microwave-safe bowl, vigorously whisk together 2 cups of mochiko flour, 2 tablespoons of white sugar, and 1 teaspoon of salt until well combined. Gradually stir in 1 1/4 cups of water, scrubbing the bowl’s sides to incorporate every bit of dry flour; cover the bowl tightly with plastic wrap. Microwave on high for 2 minutes, remove the cover carefully to avoid steam, stir thoroughly so the warmer mixture meets the cooler base, then re-cover and cook for an additional 2 minutes before a final 1-minute session, using a cold-dampened spatula to mix in between as needed. (Total time: approximately 5 minutes; optionally, a stand mixer can replace part of this process by kneading the dough for 1–2 minutes with a drizzle of water.)
- Shaping and Finishing – Once the dough is ready and still warm, don disposable gloves moistened with cool water and gently transfer the dough onto the prepared baking sheet. With careful pressure using a spatula (and re-dampening gloves as needed), spread the dough evenly until it nearly fills the pan in the desired thickness. Finally, liberally dust the top with additional roasted soybean powder, and using a pair of clean scissors, score long strips before cutting them into neat squares or rectangles—ensuring every exposed edge is lightly coated to lock in moisture. (This step should take about 3 minutes.)
Equipment
- baking sheet
- mixing bowls
- silicone spatula set
Notes
- For best results, work swiftly once the dough emerges from the microwave to prevent it from drying out. Moisten your hands or gloves regularly to ensure a smooth transfer and even press while shaping the cake. Serve these rice cake bites with a warm cup of tea or a drizzle of honey for extra indulgence, and feel free to experiment by folding in finely chopped toasted nuts or a swirl of red bean paste. Any leftovers should be stored in an airtight container and gently reheated in a nonstick pan over medium-low heat to maintain a soft, chewy texture. Enjoy your creative fusion of tradition and simplicity!
Nutrition Facts
- Calories: 388kcal
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 1mg
- Sodium: 313mg
- Potassium: 61mg
- Carbohydrates: 71g
- Fiber: 4g
- Sugar: 9g
- Protein: 10g
- Vitamin A: 1IU
- Vitamin C: 0mg
- Calcium: 34mg
- Iron: 1mg
FAQs: Korean Rice Cake Bites
Can I make Korean Rice Cake Bites without a microwave?
Yes! You can steam the rice cake mixture in a heatproof bowl for about 15-20 minutes until it becomes a smooth, stretchy dough.
How do I store leftovers?
Keep them in an airtight container at room temperature for up to a day or refrigerate for up to three days. Reheat by lightly pan-frying or microwaving for a few seconds.
Can I make this recipe vegan?
Yes! This recipe is naturally vegan since it uses plant-based ingredients like glutinous rice flour and roasted soybean powder.
What can I use instead of roasted soybean powder?
You can substitute roasted soybean powder with toasted chickpea flour, almond meal, or even fine coconut flakes for a different twist on flavor.
Why are my rice cakes too sticky?
If your rice cakes are overly sticky, try dusting them with extra roasted soybean powder or letting them cool slightly before handling.
Now that you know how easy and delicious Korean Rice Cake Bites are, why not give them a try? They’re the perfect combination of tradition and modern simplicity, all in one chewy, sweet bite!
More Recipes
Nutritious Korean Rice Cake
Cooks in 115 minutesDifficulty: MediumDive into the world of Korean cuisine with this super-nutritious rice cake, packed with black beans, pine nuts, jujubes, and chestnuts. This delightful treat is not only healthy but also incredibly delicious. Perfect for breakfast or a snack, it’s easy to make and can be frozen for convenience. Follow this recipe to create a chewy, sweet, and nutritious rice cake that will become a family favorite!
Korean Rice Cake Skewers
Cooks in 20 minutesDifficulty: EasyDive into the world of Korean street food with these tantalizing Korean Rice Cake Skewers! Perfectly grilled rice cakes, brushed with a spicy, sweet, and sour sauce, or a kid-friendly savory sweet sauce, make for an irresistible snack. Whether you’re a fan of bold flavors or prefer something milder, this recipe has got you covered. Get ready to impress your taste buds with this simple yet delicious treat!
Korean Sausage and Rice Cake Skewers
Cooks in 25 minutesDifficulty: EasyGet ready to tantalize your taste buds with these Korean Sausage and Rice Cake Skewers! Perfectly grilled sausages and chewy rice cakes are slathered in a sticky, sweet, and spicy sauce that will leave you craving more. This dish is a hit at any gathering, offering a delightful blend of textures and flavors. Whether you’re hosting a dinner party or looking for a quick snack, these skewers are sure to impress!
