Chewy Korean Sweet Potato Rice Cakes Recipe

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Have you ever tried Korean sweet potato rice cakes? These delightful treats are chewy, subtly sweet, and will transport your taste buds straight to Korea. A perfect snack or dessert, they make for a fun cooking project that’s sure to impress family and friends.

These rice cakes, known as ‘songpyeon’, are traditionally enjoyed during festivals and celebrations. With a glossy exterior and a delightful filling, they are not only a treat for the palate but also for the eyes. Whether stuffed with sweetened red bean paste or enjoyed plain, they embody comfort and tradition.

This recipe is a fantastic way to explore Korean cuisine in your kitchen. Plus, they’re gluten-free, making them accessible to everyone!

Deliciously Chewy Korean Sweet Potato Rice Cakes

Korean sweet potato rice cakes are soft, chewy, and filled with a hint of sweetness, making them an incredibly satisfying snack. With a warm and comforting flavor, they combine the earthiness of sweet potatoes with a delightful texture that’s unlike any other dessert.

Ingredients

• 1 cup sweet potato, steamed and mashed
• 1 cup sweet rice flour (glutinous rice flour)
• 1/4 cup sugar (adjust to taste)
• 1/2 cup water
• 1/4 teaspoon salt
• Cornstarch for dusting
• Filling options: sweetened red bean paste, sesame seeds, or chopped nuts

Instructions

1. Prepare the Dough: In a mixing bowl, combine the sweet rice flour, mashed sweet potato, sugar, and salt. Gradually add water while mixing until a soft dough forms.
2. Steam the Dough: Place the dough into a heatproof dish lined with parchment paper. Steam over boiling water for about 20 minutes or until the dough is cooked through and slightly translucent.
3. Shape the Rice Cakes: Once cooled slightly, dust your hands with cornstarch and divide the dough into small portions. Flatten each portion, place a small amount of your chosen filling in the center, and fold the edges over to seal, forming a ball or oval shape.
4. Finish and Serve: Dust the formed rice cakes with cornstarch to prevent sticking. Serve them warm or at room temperature, and enjoy the chewy texture and sweet flavors!

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

• Servings: 10 rice cakes
• Calories: 120kcal
• Fat: 0.5g
• Protein: 2g
• Carbohydrates: 27g

If you want the whole framework rather than one piece of it, the free guide is here.