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
- 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.
- 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.
- 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.
- 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
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