Ingredients with Measurements:
- 2 cups of glutinous rice flour
- 1/2 cup of Dugyeonju (Korean rice wine)
- 1/2 cup of water
- 1/4 cup of sugar
- 1/4 teaspoon of salt
- 1/2 cup of sweetened red bean paste
- 1/4 cup of roasted sesame seeds
Special equipment needed:
- Steamer
- Mixing bowl
- Wooden spoon
- 8-inch square baking pan
- Plastic wrap
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour, Dugyeonju, water, sugar, and salt. Mix well until the dough is smooth and elastic.
2. Grease an 8-inch square baking pan with cooking spray or oil.
3. Pour half of the rice cake batter into the prepared pan and spread it evenly.
4. Spread the sweetened red bean paste on top of the rice cake batter.
5. Pour the remaining rice cake batter on top of the red bean paste and spread it evenly.
6. Sprinkle roasted sesame seeds on top of the rice cake batter.
7. Cover the pan with plastic wrap and steam for 30 minutes over medium heat.
8. Remove the pan from the steamer and let it cool for 10 minutes.
9. Cut the rice cake into small squares or rectangles.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for steaming
Serving size:
8-10 servings
Nutritional information:
Calories: 220
Fat: 2g
Carbohydrates: 48g
Protein: 3g
Sodium: 90mg
Sugar: 12g
Substitutions for ingredients:
- Instead of Dugyeonju, you can use regular rice wine or water.
- Instead of sweetened red bean paste, you can use other fillings such as peanut butter, Nutella, or fruit jam.
- Instead of roasted sesame seeds, you can use chopped nuts or shredded coconut.
Variations:
- You can add food coloring to the rice cake batter to make it more colorful.
- You can add chopped nuts or dried fruit to the red bean paste filling for extra texture and flavor.
- You can use different types of rice flour such as brown rice flour or black rice flour for a healthier option.
Tips and tricks:
- Make sure to mix the rice cake batter well to avoid lumps.
- Grease the baking pan well to prevent the rice cake from sticking.
- Use a toothpick to check if the rice cake is cooked through. If it comes out clean, it's ready.
- Let the rice cake cool down before cutting to prevent it from falling apart.
Storage instructions:
Store the leftover rice cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the rice cake, steam it for a few minutes until heated through.
Presentation ideas:
Arrange the rice cake squares on a plate and sprinkle some powdered sugar on top for a more elegant look.
Garnishes:
You can garnish the rice cake with fresh fruit, whipped cream, or chocolate sauce.
Pairings:
Dugyeonju rice cake pairs well with green tea or hot cocoa.
Suggested side dishes:
Serve the rice cake with fresh fruit or a side of ice cream for a delicious dessert.
Troubleshooting advice:
- If the rice cake batter is too dry, add more water or Dugyeonju.
- If the rice cake is too sticky, sprinkle some cornstarch on top before cutting.
- If the rice cake is too hard, reduce the cooking time or add more water to the batter.
Food safety advice:
Make sure to use clean and sanitized utensils and equipment when making the rice cake. Store the leftover rice cake in the refrigerator to prevent bacterial growth.
Food history:
Dugyeonju rice cake is a traditional Korean dessert that originated from the Joseon Dynasty. It was often served during special occasions such as weddings and holidays.
Flavor profiles:
Dugyeonju rice cake has a sweet and nutty flavor from the red bean paste and roasted sesame seeds. The Dugyeonju adds a subtle rice wine flavor to the rice cake.
Serving suggestions:
Serve the rice cake as a dessert or snack during tea time or after dinner.
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Region: Korean