Korean · Dessert
Steamed White Rice Cake
A traditional Korean baekseolgi-style steamed rice cake rebuilt lighter: fine rice and glutinous rice flours are bound with skim milk and allulose instead of sugar syrup, flecked with fresh raspberry for natural sweetness and fibre, and finished with a scatter of pumpkin seeds for crunch and a little extra protein - all steamed to a soft, pillowy crumb in a single small tin.
$1
12 minsPrep
20 minsCook
42 minsTotal
EasyLevel
Nutrition per serving
244Calories
5.6gProtein
2.9gFat
55.1gCarbs
2.1gSugar
2.6gFiber
365mgSodium
1mgChol
0.5gSat Fat
143mgPotassium
50mgCalcium
0.7mgIron
0.1mcgVitamin B12
4.3mgVitamin C
0gPolyol
7gAllulose
0gAlcohol
Goes well with
Hite Jinro (Korean Beer)
local
Yujacha (Citron Tea)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Sift the rice flour, glutinous rice flour, baking powder and salt together into a bowl to remove lumps.
2
Whisk the skim milk and allulose together until the allulose dissolves, then pour into the dry flours and stir until just combined into a thick, scoopable batter.
3
Fold the chopped raspberry gently through the batter, taking care not to overmix or streak the colour too much.
4
Line a 10cm / 4 inch round cake tin with parchment and pour in the batter, smoothing the top with a spatula.
5
Scatter the pumpkin seeds evenly over the surface, pressing lightly so they adhere.
6
Set the tin into a steamer basket over a pot of simmering water, cover with a lid wrapped in a cloth to stop condensation dripping, and steam for 20 minutes.
7
Test with a skewer through the centre - it should come out clean with no wet batter clinging.
8
Lift the tin out, cool for 10 minutes, then turn the rice cake out onto a rack, slice into 2 wedges and serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g sifted rice flour
- 0.7 oz20g sifted glutinous rice flour
- 0.5 oz14g allulose
- 1.9 oz55g skim milk
- 0.1 oz3g baking powder
- 0 oz1g salt
- 1.1 oz30g finely chopped, folded through batter raspberry
- 0.3 oz8g scattered on top before steaming pumpkin seeds
