Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1/2 cup lukewarm water
- 1/2 cup warm milk
- 2 teaspoons active dry yeast
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup vegetable oil
- 1/2 cup persimmon puree
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
Special equipment needed:
- Steamer basket
- Parchment paper
- Mixing bowl
- Whisk
- Rolling pin
Step-by-step instructions:
1. In a mixing bowl, combine the glutinous rice flour, sugar, salt, and baking powder. Mix well.
2. In a separate bowl, dissolve the yeast in lukewarm water. Let it sit for 5 minutes until it becomes frothy.
3. Add the yeast mixture, warm milk, and vegetable oil to the dry ingredients. Mix until a dough forms.
4. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
5. Cover the dough with a damp cloth and let it rest for 1 hour in a warm place.
6. In a small bowl, mix the persimmon puree, brown sugar, and cinnamon. Set aside.
7. After the dough has rested, punch it down and knead it for another 2-3 minutes.
8. Divide the dough into 12 equal pieces.
9. Roll each piece into a ball and flatten it with a rolling pin.
10. Place a teaspoon of the persimmon filling in the center of each flattened dough.
11. Pinch the edges of the dough together to seal the filling inside.
12. Place the filled dough on a piece of parchment paper and let it rest for another 10 minutes.
13. Prepare the steamer basket by bringing water to a boil.
14. Place the parchment paper with the filled dough on the steamer basket.
15. Steam the Jeungpyeon for 15-20 minutes until they become puffy and cooked through.
16. Remove from the steamer basket and let them cool for a few minutes before serving.
Time:
Preparation time: 1 hour 20 minutes
Cooking time: 20 minutes
Temperature:
Steaming temperature: 100°C (212°F)
Serving size:
12 pieces
Nutritional information:
Calories per serving: 146
Fat: 4g
Carbohydrates: 25g
Protein: 2g
Sodium: 104mg
Sugar: 8g
Substitutions for ingredients:
- Persimmon puree can be substituted with any fruit puree of your choice.
- Brown sugar can be substituted with white sugar or honey.
Variations:
- Instead of persimmon filling, you can use red bean paste, sweet potato, or pumpkin filling.
- You can also add sesame seeds or chopped nuts to the filling for added texture.
Tips and tricks:
- Make sure the dough is well-kneaded to achieve a fluffy texture.
- Use a damp cloth to cover the dough while resting to prevent it from drying out.
- Flatten the dough evenly to ensure the filling is distributed evenly.
- Use a steamer basket with a lid to prevent steam from escaping.
Storage instructions:
Jeungpyeon can be stored in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat, steam the Jeungpyeon for 5-7 minutes until heated through.
Presentation ideas:
Arrange the Jeungpyeon on a plate and garnish with sliced fruit or nuts.
Garnishes:
Sliced fruit, chopped nuts, or sesame seeds.
Pairings:
Jeungpyeon can be enjoyed on its own or paired with tea or coffee.
Suggested side dishes:
Fresh fruit, yogurt, or a side salad.
Troubleshooting advice:
- If the dough is too dry, add a little more water or milk.
- If the dough is too wet, add a little more flour.
- If the Jeungpyeon is not puffy, make sure the steamer basket is covered tightly.
Food safety advice:
Make sure the Jeungpyeon is cooked through before serving to prevent foodborne illness.
Food history:
Jeungpyeon is a traditional Korean steamed rice cake that is often served during special occasions such as weddings and holidays.
Flavor profiles:
Jeungpyeon has a sweet and slightly chewy texture with a fruity filling.
Serving suggestions:
Serve Jeungpyeon as a dessert or snack.
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Region: Korean