Korean · Dessert
Korean Chestnut Rice Cake
A pale, delicately sweet steamed rice cake (siru-tteok style) built from glutinous and plain rice flours, studded through with roasted chestnut pieces, dates and honey, and finished with a dusting of cinnamon and toasted pumpkin seeds. It keeps the soft, slightly chewy crumb that defines Korean steamed tteok, without ever becoming gummy, and leans on the chestnuts for a mellow, nutty sweetness rather than heavy sugar.
$1
20 minsPrep
20 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
305Calories
4.7gProtein
2.3gFat
66.4gCarbs
17gSugar
2.6gFiber
196mgSodium
0mgChol
0.4gSat Fat
131mgPotassium
18mgCalcium
0.8mgIron
0mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Makgeolli (Korean Rice Wine)
local
Yujacha (Citron Tea)
international
vegetarian
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Sift the glutinous rice flour and rice flour together into a bowl with the salt.
2
Drizzle in the warm water a tablespoon at a time, rubbing it through the flour with your fingertips until the mixture forms small, damp, sand-like clumps that hold together when pressed.
3
Pass the damp flour through a sieve or coarse-mesh strainer directly into the steaming vessel lined with damp muslin, to keep it light and even.
4
Scatter half of the roasted chestnut pieces evenly through the flour layer, then press gently to level the surface without compacting it.
5
Drizzle the honey thinly over the surface in a zigzag, then scatter the remaining chestnut pieces, the sliced dates and the chopped pumpkin seeds on top.
6
Dust the cinnamon over the surface and cover the vessel loosely with the muslin cloth.
7
Set the vessel over a pot of vigorously boiling water and steam for 20 minutes undisturbed, keeping the lid on tight.
8
Remove from the heat and let the cake rest in the steamer, covered, for 10 minutes so it firms up enough to hold its shape.
9
Lift out carefully using the muslin cloth, transfer to a board, and cut into wedges to serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Glutinous Rice Flour, sifted
- 30g30g Rice Flour, sifted
- 18g18g Sugar White
- 1g1g Salt
- 22g22g Water, warm
- 10g10g Honey
- 12g12g Date, thinly sliced
- 6g6g Pumpkin Seeds, toasted, chopped
- 1g1g Cinnamon Ground
