Pan-Fried Sweet Rice Cake
Bukkumi is a traditional Korean pan-fried rice cake made from glutinous rice flour dough filled with sweet red bean paste seasoned with cinnamon and sugar. Using hot water to form the dough partially gelatinizes the starch, creating a pliable skin that stretches without cracking, though it must stay covered with a damp cloth during assembly to prevent surface drying. Folding the dough into half-moon shapes around the cinnamon-laced bean paste adds a warm spice note that lifts the dense sweetness of the red bean. Pan-frying on low heat builds a golden crust on each side while keeping the filling warm and molten inside.
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Instructions
- 1
Mix glutinous rice flour and salt, then add hot water gradually to form a soft dough.
- 2
Divide into 12 pieces, roll into balls, and rest for 10 minutes under a damp cloth.
- 3
Combine red bean paste with sugar and cinnamon, then divide into 12 portions.
- 4
Flatten each dough piece, add filling, fold into a half-moon, and seal the edges firmly.
- 5
Heat a lightly oiled pan over low heat and cook each side for 2-3 minutes until golden.
- 6
Cool briefly and serve while the outside is chewy and the filling is warm and sweet.
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