Korean · Dessert
Steamed White Rice Cake
Baekseolgi, Korea's purest steamed rice cake, is built from nothing more than rice flour, a touch of sugar and water, steamed in a loose crumb until it sets into a soft, snow-white cake. It carries no fat, no egg and almost no adornment beyond a scatter of pine nuts, prized for its clean, milky rice flavour and delicate, slightly bouncy crumb.
$1
15 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
313Calories
4.4gProtein
2.3gFat
67.6gCarbs
11.1gSugar
1.8gFiber
300mgSodium
0mgChol
0.3gSat Fat
65mgPotassium
11mgCalcium
0.4mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Hite Beer
local
Yukhoe Mate
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Sift the rice flour into a large bowl to remove any lumps.
2
Combine the cold water and salt, then drizzle over the flour, rubbing it in with your fingertips until the mixture resembles damp sand and clumps when squeezed.
3
Pass the damp flour mixture through the sieve once more to break it into fine, even crumbs.
4
Stir the sugar and baking powder through the crumbed flour until evenly distributed.
5
Line a small steaming tray or heatproof dish (sized to fit your steamer) with damp muslin or parchment, and loosely scatter in the rice flour mixture without pressing it down.
6
Smooth the top level with a spatula, then score a shallow cross pattern if desired, and scatter the pine nuts over the surface.
7
Set up a steamer with vigorously boiling water, place the tray in, cover, and steam for 20 minutes without lifting the lid.
8
Turn off the heat and let the cake rest in the covered steamer for 5 minutes before removing.
9
Cool for a few minutes, then cut into pieces and serve while still warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 140g140g Rice Flour, fine, sifted
- 22g22g Sugar White
- 1g1g Salt
- 42g42g Water, cold
- 2g2g Baking Powder
- 4g4g Pine Nut, whole, for garnish, 1
