Sweet Beet Rice Cakes

Sweet Beet Rice Cakes have a unique charm that blends vibrant color with a naturally sweet flavor, making them a perfect snack for any time of the day. The rich, earthy taste of roasted beets pairs perfectly with fluffy rice to create a delightful texture and a burst of color on your plate. The idea for these Sweet Beet Rice Cakes came to me one afternoon when I wanted to make a fun, healthy treat that would also look gorgeous. As I tested the recipe, I realized that these Sweet Beet Rice Cakes were not only eye-catching but also full of nutrients, making them a guilt-free indulgence.

Creating the Perfect Texture

The key to a successful Sweet Beet Rice Cake lies in getting the texture just right. While the rice provides the necessary structure, the beetroot brings moisture and a touch of natural sweetness. In crafting these Sweet Beet Rice Cakes, I chose to cook the rice until it was soft but still firm enough to hold together. After mixing the beet puree with the rice, I pressed the mixture into small cakes that would crisp up beautifully when fried. The result was a perfect balance of crisp exterior and tender, flavorful interior, making each bite a satisfying treat.

Serving Ideas for Sweet Beet Rice Cakes

Sweet Beet Rice Cakes can be served in many different ways, depending on the occasion. For a light lunch or dinner, pair them with a fresh green salad or a dollop of yogurt and some fresh herbs. You can also top them with a drizzle of honey or a sprinkle of crumbled feta for a savory-sweet experience. The Sweet Beet Rice Cakes are incredibly versatile and work well as a side dish, snack, or appetizer. Whether you’re hosting a gathering or just enjoying a quiet moment, these rice cakes are sure to impress.

Why Sweet Beet Rice Cakes are a Must-Try

What makes Sweet Beet Rice Cakes truly stand out is their nutritional value. Packed with the goodness of beets, they offer a boost of vitamins, fiber, and antioxidants. These Sweet Beet Rice Cakes are not only delicious but also good for you. They’re a perfect option for anyone looking for a snack that satisfies both their taste buds and their health goals. Once you try them, you’ll be hooked on their sweet, earthy flavor and will likely make them a regular feature in your cooking routine.

Chef’s Notes-  Sweet Beet Rice Cakes

• Beet Liquid Consistency: Make sure the beet liquid is reduced by half to achieve a concentrated color and flavor for the dough. If the liquid is too thin, it won’t impart enough color or flavor to the dough.
• Dough Texture: When mixing the rice flour and beet liquid, start with the smaller amount of liquid and gradually add more as needed. The dough should be soft but not sticky. If it sticks to your hands, dust with a little rice flour.
• Kneading Tips: Kneading the dough for 2-3 minutes develops elasticity and helps make the rice cakes chewy. Don’t overwork it, as that can make the dough tough. If it’s too dry, add more beet liquid, 1 teaspoon at a time.
• Filling Consistency: The sesame filling should be sticky enough to stay inside the dough. If it’s too dry, add a little more honey or a splash of water to bring it together. Adjust sweetness according to your taste preference.
• Pinching the Dough: Be gentle when pinching the dough closed around the filling. Seal each rice cake tightly to avoid the filling spilling out during cooking. If necessary, use a little rice flour on your fingers to help with the sealing process.
• Serving Suggestions: These rice cakes are perfect when paired with a hot cup of green tea or as part of a festive Korean meal. Consider topping them with extra roasted sesame seeds or a light glaze made of honey and sesame oil for added flavor and presentation.
• Customizing Fillings: Feel free to experiment with the filling by adding ground nuts or seeds for additional texture. You can also adjust the sweetness by using coconut sugar or maple syrup in place of granulated sugar for a different flavor profile.

Sweet Beet Rice Cakes

Recipe by Kimmy

Course: Dessert, SnackCuisine: KoreanDifficulty: Easy

Servings

4

rice cakes

Prep time

30

minutes

Cooking time

20

minutes

Calories

290

kcal

Resting Time

25

minutes

Total time

1

hour 

15

minutes

Experience the vibrant flavors of Korea with these Sweet Beet Rice Cakes! Perfectly chewy and subtly sweet, these homemade Songpyeon are a delightful treat for any occasion. Packed with nutty sesame filling and naturally colored with fresh beets, they’re as beautiful as they are delicious. Whether you’re celebrating Chuseok or just craving a unique dessert, this recipe is sure to impress. Dive into the authentic taste and make your kitchen the heart of Korean tradition today!

Ingredients

• Dough

• 2 to 3 slices fresh red beet each cut to 1/4-inch thickness

• 2 cups thawed frozen rice flour ensure it’s labeled 쌀가루 or 쌀떡가루

• 1 tsp aromatic sesame oil

• 2 ounces pine needles optional, thoroughly rinsed 2 to 3 times

• Filling

• 1/3 cup toasted sesame seeds

• 1 tbsp granulated sugar adjust to taste

• 1 tbsp pure honey

• sea salt a pinch

• Alternative Ingredients:

• Red beet: Substitute with spinach puree or matcha powder for a different color and flavor.

• Rice flour: Use an all-purpose gluten-free flour blend if rice flour is unavailable.

• Sesame oil: Replace with vegetable oil or olive oil for a similar texture.

• Roasted sesame seeds: Sunflower seeds or pumpkin seeds can be used as an alternative filling ingredient.

• Sugar: Coconut sugar or maple syrup can be used in place of granulated sugar.

• Honey: Agave nectar serves as a vegan-friendly substitute for honey.

• Pine needles: Omit pine needles or substitute with mint leaves for a fresh flavor.

Directions

• Prepare Beet Liquid – In a small saucepan, combine the sliced red beets with 1 cup of water. Bring to a boil and simmer until the liquid reduces by half, approximately 15-20 minutes. This concentrated beet liquid will be used to flavor and color the dough.
• Form the Dough – Place the rice flour into a large mixing bowl. Gradually incorporate 4 tablespoons of the hot beet liquid, stirring swiftly with a spoon to prevent clumping. If the mixture feels dry, add additional beet liquid one teaspoon at a time until the dough becomes pliable.
• Knead the Dough – Using the heel of your hand, press and stretch the dough, folding and rotating it continuously. Continue this process for 2 to 3 minutes to develop the dough’s elasticity. If the dough becomes too sticky, sprinkle a bit more rice flour; if it’s too stiff, add more beet liquid, one teaspoon at a time.
• Rest the Dough – Cover the prepared dough with plastic wrap or a damp cloth to keep it moist. Allow it to rest in a warm area for 20 to 30 minutes. This resting period helps the dough to soften and makes it easier to work with.
• Prepare the Filling – In a grinder or blender, coarsely grind the roasted sesame seeds. Transfer them to a bowl and mix in the sugar, honey, and a pinch of salt. Stir thoroughly until the honey is evenly distributed, creating a sticky and flavorful filling.
• Assemble the Rice Cakes – Tear off a small portion of the dough, approximately a 1-inch piece, and roll it between your palms to form a tight ball. Press your thumb to create a well in the center, then use both thumbs to gently expand the opening. Spoon half a teaspoon of the sesame filling into the well, pressing it down, and then pinch the edges together to seal the filling inside.
• Shape the Rice Cakes – Gently squeeze each sealed cake in your palm to firm its shape, then roll it softly to smooth out the surface. Shape each cake into a half-moon appearance. Continue this process until all dough and filling are used.

Equipment

• food processor
• mixing bowls
• measuring cups and spoons

Notes

• Ensure that the beet liquid is well-reduced to achieve the right color and consistency for the dough. When kneading, maintain a consistent pressure to develop the dough’s elasticity without overworking it. If the dough becomes too sticky, lightly dust your hands with rice flour to prevent sticking. These sweet beet rice cakes pair wonderfully with green tea or as a festive dessert during holidays. For added texture, consider sprinkling extra roasted sesame seeds on top before serving. To customize the flavor, you can introduce a hint of ginger into the filling or drizzle a light glaze made from honey and sesame oil over the finished cakes.

Nutrition Facts

• Calories: 290kcal
• Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 150mg
• Potassium: 200mg
• Carbohydrates: 50g
• Fiber: 3g
• Sugar: 15g
• Protein: 8g
• Vitamin A: 1000IU
• Vitamin C: 5mg
• Calcium: 50mg
• Iron: 2mg

FAQ-  Sweet Beet Rice Cakes

Can I make these rice cakes ahead of time?

Yes, you can prepare these rice cakes ahead of time. Store the assembled cakes in an airtight container in the refrigerator for up to 2 days. You can also freeze them for up to 1 month. To reheat, steam them for 5-10 minutes until warm.

Can I use other vegetables instead of beets?

Absolutely! If you want to change the color and flavor, you can substitute the beet liquid with spinach puree or matcha powder. Both alternatives offer unique flavors and vibrant colors.

Can I make these rice cakes without pine needles?

Pine needles are traditionally used to add fragrance and a touch of authenticity, but they are not essential. You can omit them or substitute with fresh mint leaves for a fragrant alternative.

How do I know when the dough is ready?

The dough is ready when it’s smooth, pliable, and no longer sticky. You should be able to press it gently with your hands and have it hold its shape without cracking. If it sticks to your hands, dust with more rice flour.

Can I make a vegan version of these rice cakes?

Yes! To make them vegan, simply substitute honey with agave nectar or maple syrup, and ensure the rice flour you use is gluten-free. The rest of the ingredients, such as sesame oil and sugar, are already plant-based.