KOREAN RICE CAKE

Korean Rice Cake aka Songpyeon is a type of rice cake made by kneading rice flour with hot water and stuffing the dough with beans, sesame, peanuts and other fillings. The rice cake is normally shaped into a half-moon and steamed. Interestingly this rice cake has the similarity with Japanese "Mochi", Indonesia "Ongkol-Ongkol", Thai "Steamed Dumpling and Malaysia "Onde-Onde" or kuih Koci.

However the unique of Korean Rice Cake and Japanese Mochi, the snack emphasizes so much on kneading the dough..and you can see the differences...the more you knead the dough you the more fine and soft the texture are....

In my Korean Rice Cake today, I added some green tea powder in my ingredients with peanuts filling, just made a little tweak here and there. Instead of boiling my rice cake, I steamed and roll with desiccated coconut....Wow not bad for those who love sweet tooth....Stay tuned I gonna share with you 2 more rice cake recipe..The Indonesia Ongkol-Ongkol a and Sweet Potato Rice Cake.

INGREDIENTS 2 cups glutinous rice powder / 2 cawan tepung pulut 2 tbsp sugar / 2 sdb gula 1 tsp salts / 1 sdt garam 1 tsp green tea powder / 1 sdt green tea powder 2/3 cup hot water / 2/3 cup air panas 1 cup ground peanuts for the fillings / 1 cawan kacang tumbuk sebagai inti 2 cups desiccated coconut / 2 cawan kelapa kering

Make rice cake dough.

STEP 1

Step by step adapted from Google

1. In a bowl, place 2 cups of sweet rice powder, 2 tbs of sugar, 1 ts of salt.
2. Pour 2/3 cup of hot water little by little while you are mixing it with a spoon
3. Mix the dough by hand.
   *tips: if you feel the dough is too wet, add some plain flour
4. Put the rice cake dough into a plastic bag and set it aside

STEP 2

Let’s make rice cake!

Take the rice cake dough out from the plastic bag and place it on the cutting board.

Tip: To protect the dough from being stuck to the board, sprinkle some plain flour before placing the rich cake dough.

Divide the dough into 2 and roll each one to make cylinder shape and cut it into 18-20 pieces.

Roll each piece of rice dough with your hands and make a hole in the middle of the ball with your thumb. Then turn the ball into a cup.

Put the "FILLING" into the middle.

Close it tightly and place it on a plate.

Tip: While you are making rice balls, the rest of dough may get dried, so cover them with wet cloth or paper towel.

STEP 3

• In a big pot, place a lot of water and boil it
• Carefully put all the rice cake balls into boiling water. When the rice cake balls are cooked, they float. It will take about 3 -5 minutes until they float.
• Prepare lots of cold water in a big bowl.
• Put the cooked rice balls into cold water and drain them.

STEP 4

Roll the cooked rice balls in the desiccated coconut or any  different colors of powder and transfer them to a plate.

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Semakin lama saya teringat dengan dunia food blogging ini, semaking banyak kajian yang telah saya buat terutama global resipi yang menjadi kegemaran masyarkat dunia. Rice Cake ini adalah salah satu daripadanya. Lebih dikenali seagai Mochi dikalangan masyarakt Jepun, Rice Cake atau Songpyeon dikalangan masyarakat Korean, Ongkol-Ongkol dikalangan masyarakat Indonesia dan negara kita sendiri kita mempunyai banyak variasinya...seperti onde-onde ataupun kuih koci mahupun tepung gomak. Ramuannya sama, methodnya pun lebih kurang sama, diperbuat dari tepung pulut diletakkan inti direbus atau dikukus dan disalut dengan tepung, kelapa ataupun kekacang. Cuma bezanya cara kita dengan masyarakat Jepun dan Korean dohnya diuli lama dan kadang-kadang ditumbuk-tumbuk sehingga apabila dimakan terasa tekturnya egitu lembut sekali agaikan "cair" dimulut.  Itulah menariknya dunia masakan ini kan.. We seem to speak the same language all over the world. 

Untuk resipi saya kali ini saya masukkan serbuk teh hijau beintikan kacang tanah dan disaluti kelapa kering. Sedap sebagai sajian petang.

Next Post - Chai Tau Kueh / Fried Radish Cake

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