Jeungpyeon (Fermented Makgeolli Rice Cake)
Use unpasteurized makgeolli with live yeast, and rest the batter under a damp cloth at 28 to 30°C for about 1 hour, judging by small bubbles in the batter more than by the clock. Fill the lined molds to 80 percent so the batter has room to expand, then steam over fully boiling water on high heat for 18 to 20 minutes. Rest 3 minutes with the lid on before unmolding.
Quick answer
- Total time
- 105 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Long counted as a summer treat, jeungpyeon starts with rice flour mixed with unpasteurized makgeolli, a cloudy Korean rice wine, and left to ferment for about an hour before steaming.
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The cake comes out full of fine air holes with a faint tang and rice-wine aroma, and it breaks apart lightly instead of chewing. In a cool room fermentation slows, and the small bubbles in the batter, not the clock, decide when it is ready.
Ingredients
Instructions
- 1
Combine 220ml makgeolli, 45g sugar, and 3g salt in a bowl and stir until the sugar and salt dissolve completely.
- 2
Sift 300g non-glutinous rice flour and 4g baking powder together into the makgeolli mixture and stir with a spatula until the batter is smooth with no lumps.
- 3
Cover with a damp cloth and rest at 28 to 30C for about 1 hour.
Use unpasteurized makgeolli containing live yeast and check for small bubbles in the batter rather than relying on the clock alone. Allow more time if fermentation is slow.
- 4
Line the steaming molds with parchment paper and fill each to 80 percent capacity with the fermented batter, leaving room for the batter to expand during steaming.
- 5
Scatter 25g raisins and 15g pumpkin seeds evenly over the batter, then place over fully boiling water and steam on high heat for 18 to 20 minutes.
- 6
Turn off heat and rest with the lid on for 3 minutes, then remove from the mold and cool at room temperature for a smooth-surfaced, tender crumb.
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