COURTESY KCC
Baeksoelgi-tteok is a steamed rice cake with a brown sugar topping.
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In an episode about rice products, host Grant Sato discusses rice paper wrappers and rice flour, then demonstrates recipes for summer rolls and Korean steamed rice cake. He shares the recipe for the cake here.
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- 4 cups Calrose rice flour (sold in Korean markets such as Palama Supermarket)
- 1/4 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1/2 cup azuki beans (pre-soaked in water 8 hours to overnight)
- 1/2 cup brown sugar
Place rice flour in a bowl and sprinkle with water. Mix thoroughly until small lumps form. Place into a sifter or strainer and sift into a bowl. Fold in sugar and salt, then place mixture into an 8-inch bamboo steamer basket.
In food processor, pulse beans until coarsely ground. Sprinkle evenly over rice mixture, then sprinkle brown sugar evenly over beans.
Place steamer basket over a pot of boiling water or in a steamer for 45 minutes.
Allow basket to chill 30 minutes before eating. Makes 1 8-inch round cake.
Nutritional information unavailable.
“What’s Cooking Hawaii?” airs on KFVE at 7 p.m. Wednesdays and repeats at 3 p.m. Saturdays.
