Steamed White Rice Cake (Soft Crumbly Korean Traditional Rice Dessert)
Sprinkle 90 ml water into 300 g rice flour in stages, rubbing it in with the fingertips, until a squeezed handful holds together but breaks apart at a light touch. Sift twice, or 3 times if possible, and fill the lined steamer 2 to 3 cm deep without pressing down, so the steam can pass through evenly. Steam over fully boiling water on high heat for 20 to 25 minutes without opening the lid, then rest for 3 minutes with the lid still closed.
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Steamed from plain rice flour with only a little sugar, this white cake tastes mostly of clean rice sweetness.
Read more
Sifting the dampened flour two or three times traps air between the grains, and that air is what lets it break into soft, sandy crumbs instead of steaming up hard.
Ingredients
Instructions
- 1
Mix 300g non-glutinous rice flour evenly with 2g salt and 45g sugar first.
Do not pour in the 90ml water all at once; sprinkle it in stages and rub with your fingertips until the flour feels evenly damp.
- 2
Squeeze a small handful of the flour mixture, then touch it lightly.
It should hold together when pressed but break apart right away; if it stays powdery, add only a tiny extra splash of water.
- 3
Break up any lumps by hand, then sift through a coarse sieve twice, or three times if possible.
This works air between the grains, which prevents a dense, rough cake after steaming.
- 4
Line the steamer with the steamer cloth and add the sifted flour in a 2 to 3cm layer.
Do not press it down; level only the surface so strong steam can pass through evenly.
- 5
Pit and thinly slice the 2 jujubes, then scatter them with 15g pumpkin seeds over the surface.
Set the steamer over fully boiling water and steam on high heat for 20 to 25 minutes without opening the lid.
- 6
Turn off the heat and rest the cake for 3 minutes with the lid still closed.
Let the cloth catch condensation first, then remove the cake, release the harsh steam briefly, and slice while still warm.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Cinnamon Rice Cake (Layered Korean Steamed Rice Cake)
non-glutinous rice flour, jujube
Jeungpyeon (Fermented Makgeolli Rice Cake)
non-glutinous rice flour, pumpkin seeds
Korean Chrysanthemum Tea (Floral Jujube Goji Berry Brew)
jujube