Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/4 cup oksusu cha (roasted corn tea)
- 1/4 cup sugar
- 1/2 cup water
- Pinch of salt
- Cornstarch for dusting
Special equipment needed:
- Steamer
- Mixing bowl
- Wooden spoon
- 8-inch square baking pan
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour, oksusu cha, sugar, and salt. Mix well.
2. Gradually add water to the mixture while stirring with a wooden spoon. Mix until the dough comes together and forms a smooth ball.
3. Grease an 8-inch square baking pan with oil or butter. Dust with cornstarch to prevent sticking.
4. Transfer the dough into the prepared pan. Flatten the surface with a spatula or your hands.
5. Steam the rice cake for 20-25 minutes or until cooked through. Insert a toothpick in the center to check if it comes out clean.
6. Remove the rice cake from the steamer and let it cool for a few minutes.
7. Cut the rice cake into bite-sized pieces using a sharp knife or a cookie cutter.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Steaming temperature: 100°C (212°F)
Serving size:
4-6 people
Nutritional information:
Calories per serving: 180
Total fat: 0.5g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 20mg
Total carbohydrates: 42g
Dietary fiber: 1g
Sugars: 14g
Protein: 2g
Substitutions for ingredients:
- Glutinous rice flour can be substituted with regular rice flour or wheat flour.
- Oksusu cha can be substituted with other tea varieties such as green tea, black tea, or barley tea.
- Sugar can be substituted with honey, maple syrup, or agave nectar.
Variations:
- Add chopped nuts or dried fruits to the dough for extra texture and flavor.
- Mix in food coloring or natural extracts such as pandan or matcha for a colorful and aromatic twist.
- Serve the rice cake with sweetened red bean paste, fruit jam, or whipped cream.
Tips and tricks:
- Use a fine-mesh strainer to sift the flour and tea to remove any lumps or impurities.
- Adjust the amount of sugar according to your preference. You can also use brown sugar or coconut sugar for a healthier option.
- Do not overmix the dough as it can become tough and chewy.
- Use a sharp knife or a cookie cutter dipped in cornstarch to cut the rice cake neatly and prevent sticking.
Storage instructions:
- Store the rice cake in an airtight container at room temperature for up to 2 days.
- Refrigerate the rice cake for up to 1 week. Reheat before serving.
Reheating instructions:
- Steam the rice cake for a few minutes until heated through.
- Microwave the rice cake for 10-15 seconds on high power.
Presentation ideas:
- Arrange the rice cake pieces on a plate or a platter.
- Dust with powdered sugar or cocoa powder for a decorative touch.
- Garnish with fresh fruits, edible flowers, or mint leaves.
Pairings:
- Serve the rice cake with a cup of oksusu cha or other tea varieties.
- Pair with fresh fruits such as strawberries, kiwis, or mangoes.
- Serve with ice cream or sorbet for a refreshing dessert.
Suggested side dishes:
- Korean-style fried chicken
- Kimchi fried rice
- Japchae (stir-fried glass noodles)
- Tteokbokki (spicy rice cake)
Troubleshooting advice:
- If the dough is too dry, add a little more water until it comes together.
- If the dough is too wet, add a little more flour until it forms a smooth ball.
- If the rice cake is too sticky, dust with more cornstarch or let it cool completely before cutting.
- If the rice cake is too hard or dry, steam it again for a few minutes or microwave it with a damp paper towel.
Food safety advice:
- Use clean and sanitized utensils and equipment when preparing the recipe.
- Wash your hands thoroughly before and after handling food.
- Store the rice cake properly to prevent spoilage and contamination.
Food history:
Oksusu cha, also known as corn tea, is a popular beverage in Korea and other Asian countries. It is made by roasting dried corn kernels and steeping them in hot water. Oksusu cha is known for its nutty and toasty flavor and is often enjoyed as a caffeine-free alternative to coffee or tea. In this recipe, oksusu cha is used to infuse the rice cake with its unique aroma and taste.
Flavor profiles:
- Nutty
- Toasty
- Sweet
- Chewy
Serving suggestions:
- Serve as a snack or dessert.
- Enjoy with a cup of tea or coffee.
- Share with family and friends during special occasions or holidays.
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Region: Korean