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Sweet Red Bean Rice Cake

Sweet Red Bean Rice Cake

Imagine a dessert so delicate and rich that it transports you straight to the bustling streets of Korea with just one bite! Sweet Red Bean Rice Cake, or Patbingsu, is not just a dessert—it's a culinary experience that blends traditional flavors, smooth textures, and cultural heritage into a single, irresistible treat. Whether you're a food adventurer or someone looking to impress your friends with an authentic Korean delicacy, this recipe will unlock a world of sweet, comforting goodness that will leave you craving more.

Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Korean
Serves: 4 servings

Ingredients

  1. 2 cups sweet rice flour
  2. 1 cup water
  3. 1 cup red bean paste
  4. 1/4 cup sugar
  5. 1/4 teaspoon salt
  6. 1 tablespoon cornstarch (for dusting)

Instructions

  1. In a large mixing bowl, combine sweet rice flour, sugar, and salt. Mix the dry ingredients thoroughly to ensure even distribution.
  2. Gradually add water to the dry ingredients, stirring continuously to create a smooth, consistent batter without any lumps. The mixture should have a thick, paste-like consistency.
  3. Prepare a steamer by lining it with a clean, damp cheesecloth or parchment paper to prevent sticking. Ensure the steamer has enough water and is ready for steaming.
  4. Pour half of the rice flour batter into the prepared steamer, spreading it evenly to create a smooth base layer.
  5. Spread the red bean paste evenly over the first layer of rice flour batter, creating a uniform filling.
  6. Carefully pour the remaining rice flour batter over the red bean paste, completely covering the filling and creating a smooth top surface.
  7. Cover the steamer and steam the rice cake over medium-high heat for approximately 30-35 minutes. Check periodically to ensure there's enough water in the steamer.
  8. Test the cake's doneness by inserting a toothpick or thin knife into the center. If it comes out clean, the cake is fully cooked.
  9. Remove the steamer from heat and let the rice cake cool for 10-15 minutes inside the steamer to prevent cracking.
  10. Dust a clean cutting board with cornstarch to prevent sticking.
  11. Carefully transfer the rice cake to the prepared cutting board and let it cool completely to room temperature.
  12. Using a sharp knife dusted with cornstarch, cut the rice cake into square or diamond-shaped pieces.
  13. Serve at room temperature as a traditional Korean dessert. The cake can be stored in an airtight container in the refrigerator for up to 3 days.

Tips

  1. Flour Consistency is Key: Ensure your sweet rice flour is lump-free by sifting it before mixing. This guarantees a smooth, silky texture in your final cake.
  2. Water Temperature Matters: Use room temperature water when mixing your batter to help create a more uniform mixture.
  3. Steaming Technique: Keep your steamer lid slightly ajar during cooking to prevent water droplets from falling onto the cake, which could make it soggy.
  4. Cooling is Crucial: Allow the rice cake to cool completely before cutting to maintain its structural integrity and prevent crumbling.
  5. Cornstarch is Your Friend: Generously dust your cutting board and knife with cornstarch to prevent sticking and achieve clean, precise cuts.
  6. Storage Tip: For the freshest taste, consume within 2-3 days and store in an airtight container in the refrigerator.

Nutrition Facts

Calories: 280kcal

Carbohydrates: 62g

Protein: 3g

Fat: 2g

Saturated Fat: g

Cholesterol: 0mg

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