Cinnamon Rice Cake (Layered Korean Steamed Rice Cake)
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
A little glutinous rice flour mixed into the plain rice flour gives this mild steamed cake a slight chew.
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Cinnamon goes into only half the flour, and the white and brown layers are spread alternately and never pressed down. Cut, the side shows stripe after stripe.
Ingredients
Instructions
- 1
Sift together 260g non-glutinous rice flour, 90g glutinous rice flour, 55g sugar, and 2g salt to combine evenly and remove any lumps.
- 2
Sprinkle 180ml water gradually over the flour mixture while rubbing with your hands until every grain is moistened; the flour should clump when squeezed but crumble at a touch.
- 3
Sift the moistened flour again to remove any clumps, then mix 6g cinnamon into half (about 300g) to make the cinnamon layer, leaving the other half plain white.
- 4
Layer the white and cinnamon flours alternately in a cloth-lined steamer mold, then scatter pitted and julienned 3 jujubes and 20g pine nuts evenly over the top.
- 5
Place over a pot with fully boiling water and steam on high heat for 20 minutes, then turn off the heat and rest with the lid closed for 5 minutes.
- 6
Remove from the mold, cool briefly until steam releases, then cut into serving pieces so the alternating white and cinnamon layers are clearly visible from the side.
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