Korean · Dessert
Sugar Glazed Rice Cakes
A Korean street-food classic, chaltteok-style glutinous rice dough is rolled into discs, deep-fried until the outside turns crisp and golden while the inside stays pillowy and chewy, then brushed warm with a honeyed brown sugar and cinnamon glaze. The result sits between a mochi donut and a spiced sugar doughnut, with a glassy glaze that sets into a thin shell.
$0
15 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
280Calories
2.3gProtein
9.2gFat
47.3gCarbs
19gSugar
1.2gFiber
198mgSodium
0mgChol
0.7gSat Fat
57mgPotassium
19mgCalcium
0.8mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Tripel
local
Yujacha (Citron Tea)
international
vegetarian
dairy-free
sweet-spot
all-time-classics
Instructions
1
In a bowl, whisk together the glutinous rice flour, all-purpose flour, sugar, and salt.
2
Gradually stir in the warm water, then knead briefly in the bowl until a smooth, slightly sticky dough forms; cover and rest 10 minutes.
3
Divide the dough into small pieces and roll into golf-ball sized rounds, then flatten slightly into discs about 1cm thick.
4
Heat the vegetable oil in a wok to 160°C (320°F).
5
Fry the rice cakes in batches of 2, turning often, until deep golden and puffed, about 4-5 minutes per batch.
6
Lift out with a slotted spoon and drain on a wire rack set over paper towels.
7
While still warm, whisk the brown sugar, cinnamon, and honey together into a thick glaze and brush generously over both donuts.
8
Let the glaze set for 2 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g Glutinous Rice Flour, sifted
- 10g10g All Purpose Flour
- 10g10g Sugar White
- 1g1g Salt
- 40g40g Water, warm
- 250g250g Vegetable Oil, for frying, partial_absorption, fats
- 22g22g Brown Sugar, 1
- 1g1g Cinnamon Ground, 1
- 8g8g Honey, 1
