Korean rice cake
The Korean rice cake that is popular now is, to put it bluntly, the muffin passed down from our ancestors. The Koreans used bean paste to pile flowers, and it turned into a rice cake they invented, and they couldn’t help but sigh at their whimsy. Today, I will teach you the method of rice cakes, not with bean paste to piping, but adding bean paste to the mezzanine, which is also the inherent practice of traditional muffins. Paired with dried cranberries and raisins, it’s delicious and visible. The liquid used in the recipe is fresh pandan leaf juice, which you can substitute with milk or other liquids. (The text and pictures of the recipe are original, please do not reprint without authorization)
How to make rice cakes
Step 1
Wash 100 grams of fresh pandan leaves, cut into sections and put in a blender.
Step 2
Add 200 grams of water and stir well.
Step 3
Strain to extract the juice and squeeze it with your hands.
Step 4
The squeezed pandan leaf juice is about 250 grams, prepare 150~155 grams for later use.
Step 5
Put japonica rice flour, glutinous rice flour, and sugar into the container.
Step 6
Add pandan leaf juice in portions.
Step 7
Rub into coarse granules.
Step 8
How to determine the appropriate amount of liquid? You can grab a handful with your hands, pinch it tightly and it will not fall apart, and it is easy to rub it apart with a little rubbing.
Step 9
The mixed flour is patiently sifted through a coarse mesh sieve to form fine-grained muffin powder.
Step 10
Add water to the steamer, line the steamer with oil paper, put an eight-inch heart-shaped mousse ring, and then loosely spread half of the muffin powder, do not press it with your hands.
Step 11
Top with bean paste, then add an appropriate amount of dried cranberries and raisins.
Step 12
Spread the other half of the muffin powder loosely in the same way, gently level the surface with chopsticks, and garnish with dried cranberries and raisins.
Step 13
Cover the surface of the mold with a layer of gauze, boil water in the steamer, and steam for about 25 minutes until cooked. The color will appear lighter in the sun than it actually is.
Step 14
This is another time to do it, indoors. There is no bean paste filling inside, just cranberries and raisins, and the surface is also cranberries and raisins, so the decoration like “stars are lit” is also good.
Step 15
Finished product drawing.
Step 16
Breakfast with black rice porridge, it tastes good!
Cooking tips for rice cakes
1. Rice cakes have the best taste when they are hot, and they can be microwaved or steamed again when cold, and the taste is just as good. 2. The amount of liquid should be increased or decreased according to the water absorption of the powder. 3. The amount of sugar can be increased according to my taste, I use less because I don’t like sweetness.