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Korean Glutinous Rice Cake Recipe

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Injeolmi rice cake recipe
Injeolmi rice cake recipe from www.maangchi.com

Description

Korean glutinous rice cake, also known as "tteok," is a chewy and sweet treat that is popular in Korean cuisine. It is made from glutinous rice flour and can be served on its own or used in a variety of dishes, such as tteokbokki or injeolmi.

Prep Time

The total prep time for this recipe is approximately 15 minutes.

Cook Time

The total cook time for this recipe is approximately 20 minutes.

Ingredient

  • 1 cup glutinous rice flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 1 teaspoon vanilla extract (optional)
  • Cornstarch (for dusting)

Equipment

  • Steamer basket or steamer
  • Mixing bowl
  • Whisk or spoon
  • 8-inch square baking pan or dish

Method

  1. In a mixing bowl, combine the glutinous rice flour, sugar, and salt.
  2. Add the water and vanilla extract (if using) to the bowl and mix until a smooth batter forms.
  3. Lightly grease an 8-inch square baking pan or dish with oil or cooking spray, then dust with cornstarch.
  4. Pour the batter into the prepared pan and smooth out the surface with a spatula.
  5. Place the pan into a steamer basket or steamer and steam for 15-20 minutes, or until the rice cake is cooked through and firm to the touch.
  6. Remove the pan from the steamer and let cool for a few minutes.
  7. Run a knife around the edges of the pan to loosen the rice cake, then cut into bite-sized pieces.
  8. Dust the rice cake with additional cornstarch to prevent sticking.
  9. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Notes

  • If you don't have a steamer basket or steamer, you can create your own by placing a wire rack or steaming basket into a large pot with water. Place the pan with the rice cake batter onto the rack and cover with a lid or foil.
  • For a firmer texture, add more glutinous rice flour to the batter. For a softer texture, add more water.
  • You can also add food coloring to the batter to create different colors and variations of the rice cake.

Nutrition Info

One serving of Korean glutinous rice cake (based on 8 servings) contains approximately:

  • Calories: 100
  • Protein: 1g
  • Carbohydrates: 23g
  • Fat: 0g
  • Sugar: 8g
  • Sodium: 150mg

Recipe Tips

  • Make sure to use glutinous rice flour, also known as sweet rice flour, for this recipe. Regular rice flour will not produce the same chewy texture.
  • Dusting the pan with cornstarch helps prevent sticking and makes it easier to remove the rice cake from the pan.
  • If you want to make the rice cake sweeter, you can increase the amount of sugar in the batter or dust the finished rice cake with powdered sugar.
  • Leftover rice cake can be frozen for up to 1 month. Defrost in the refrigerator before reheating in the microwave or steaming basket.

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