Making AMAZIING Korean Rice Cake At Home! 😋😍

Korean sweet rice cake recipe

Hello K Friends! Next Monday is Christmas, a time for special dishes. Today, we're making rice cakes, as requested by a viewer. If you visit a Korean market, you'll find various rice cakes. Among them, I'm going to introduce you to Castella Injeolmi (sweet rice cake), which is easy to make at home and tasty! Hope you like this recipe!

Ingredients:

• 2 cups dry glutinous rice flour
• 1 ¼ cups water
• 3 tablespoons of sugar
• ½ teaspoon salt
• Castella cake (for coating)

Instruction:

Mix Flour: In a bowl, combine 2 cups of glutinous rice flour, 3 tablespoons of sugar, and ½ teaspoon of salt.

Add Water: Slowly pour in 1 ¼ cups of water, mixing gradually. Adjust the water for the right consistency.

Prepare for Steaming: Line a bowl with parchment paper and oil it lightly. Spread the dough evenly for uniform cooking.

Steam: Once your steamer is boiling, steam the dough for 15 minutes.

Prepare Coating: Trim the edges off the Castella cake. Grind it finely, either plain or mixed with matcha powder for a green coating.

Knead Cooked Dough: Post-steaming, transfer the dough to an oiled parchment paper. Knead it 20 times.

Coating: Cut the dough in half. Roll each half in the Castella cake coating, then cut into bite-sized pieces.

Matcha Coating: Follow the same process for the matcha-coated pieces.

Serve: Arrange these delicious rice cakes in a bowl. They’re perfect for a festive treat!

Enjoy making and tasting these Korean rice cakes!

Notes

• If you don't have Korean dry glutinous rice flour, you can use Japanese mochi rice flour instead.
• Be careful when kneading the dough, as the rice cake can be hot. I wore an extra cotton glove inside the rubber glove.
• If you don't have Castella cake, you can use roasted soybean flour instead.!

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