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
- 2 cups sweet rice flour
- 1 cup water
- 1 cup red bean paste
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon cornstarch (for dusting)
Instructions
- In a large mixing bowl, combine sweet rice flour, sugar, and salt. Mix the dry ingredients thoroughly to ensure even distribution.
- 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.
- 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.
- Pour half of the rice flour batter into the prepared steamer, spreading it evenly to create a smooth base layer.
- Spread the red bean paste evenly over the first layer of rice flour batter, creating a uniform filling.
- Carefully pour the remaining rice flour batter over the red bean paste, completely covering the filling and creating a smooth top surface.
- 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.
- 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.
- Remove the steamer from heat and let the rice cake cool for 10-15 minutes inside the steamer to prevent cracking.
- Dust a clean cutting board with cornstarch to prevent sticking.
- Carefully transfer the rice cake to the prepared cutting board and let it cool completely to room temperature.
- Using a sharp knife dusted with cornstarch, cut the rice cake into square or diamond-shaped pieces.
- 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
- 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.
- Water Temperature Matters: Use room temperature water when mixing your batter to help create a more uniform mixture.
- Steaming Technique: Keep your steamer lid slightly ajar during cooking to prevent water droplets from falling onto the cake, which could make it soggy.
- Cooling is Crucial: Allow the rice cake to cool completely before cutting to maintain its structural integrity and prevent crumbling.
- Cornstarch is Your Friend: Generously dust your cutting board and knife with cornstarch to prevent sticking and achieve clean, precise cuts.
- 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
