Honey-Filled Rice Cakes (Steamed Glutinous Rice with Brown Sugar Syrup)
Kkultteok are bite-sized Korean rice cakes made by kneading glutinous rice flour with hot water, wrapping each 20-gram portion around a filling of dark brown sugar, ground cinnamon, and chopped walnuts, then steaming for eight to ten minutes. After steaming, a light brush of sesame oil gives the surface a sheen and prevents the pieces from sticking, and a final coating of roasted soybean powder adds a powdery, nutty layer. Biting through the chewy shell releases a pool of melted brown sugar syrup laced with cinnamon warmth, while the walnut fragments provide a contrasting crunch. The most critical step is pinching the dough seam tightly closed so the liquid filling does not leak out during steaming.
Adjust Servings
Instructions
- 1
Mix glutinous rice flour and salt, then add hot water gradually to form a soft dough.
- 2
Combine dark brown sugar, cinnamon, and chopped walnuts for the filling.
- 3
Portion dough into 20 g balls, flatten the center, add filling, and seal.
- 4
Place rice cakes on a cloth-lined steamer and steam for 8-10 minutes.
- 5
Lightly coat cooked cakes with sesame oil and dust with soybean powder.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Glutinous Rice Cake with Soybean Powder
Injeolmi is a Korean glutinous rice cake made by kneading rice flour dough with hot water, steaming it for fifteen minutes, then pounding or beating it vigorously for at least five minutes to develop maximum elasticity. The pounding step is critical: insufficient working produces a weak dough that cracks, while thorough pounding yields the signature stretchy, chewy pull. The finished dough is stretched out, cut into bite-sized pieces, and rolled in a mixture of roasted soybean powder and sugar, which coats each piece in a fragrant, toasted-bean aroma. Applying a thin layer of sesame oil to hands and knife prevents sticking during cutting, and the soybean powder coating is best applied right before serving to keep it dry and powdery.
Steamed White Rice Cake (Soft Crumbly Korean Traditional Rice Dessert)
Baekseolgi is a traditional Korean steamed rice cake made from non-glutinous rice flour mixed with sugar and salt, then sifted and steamed. The sifting step, repeated two to three times, determines the final texture: thorough sifting incorporates air into the flour so the cake steams into a soft, crumbly structure that breaks apart in fine layers. Skipping or rushing this step produces a dense, coarse cake that lacks the defining quality of good baekseolgi. Moisture content requires precision as well; the flour should clump when squeezed but crumble when lightly pressed. Steaming over high heat for twenty to twenty-five minutes cooks the cake through, and a cloth under the lid prevents condensation droplets from falling onto the surface and creating wet patches. Dried jujube slices and pumpkin seeds placed on top before steaming add color contrast to the pure white surface. The sugar content is modest, allowing the clean, mild flavor of rice to lead, and the cake is best eaten warm since it firms up as it cools.
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.
Three-Color Sweet Rice Balls
Samsek gyeongdan are traditional Korean rice balls made from glutinous rice flour dough divided into three colors: plain white, green from mugwort powder, and pink from prickly pear powder, then rolled into small spheres and boiled. The dough must be kneaded with hot water to activate the starch's sticky quality, and the balls need one extra minute of cooking after they float to ensure the centers turn fully translucent. The mugwort batch carries an herbal, grassy note, while the prickly pear version offers a faint fruity tang, so three distinct flavors emerge from the same base recipe. Rolling the warm balls in a mixture of roasted soybean powder or black sesame powder with sugar gives them a nutty coating, and a light brush of sesame oil prevents sticking while adding a subtle sheen.
Korean Sweet Glutinous Rice
Glutinous rice is soaked, steamed, and dressed with a mixture of soy sauce, sesame oil, and honey, then studded with jujubes, chestnuts, and pine nuts before a second steaming. The double-steaming process gives the rice a dense, chewy stickiness while the soy sauce penetrates each grain and tints it a deep amber. Jujubes lend a natural caramel-like sweetness, chestnuts add a crumbly, starchy contrast, and pine nuts contribute a subtle oiliness that enriches the overall taste. Traditionally prepared for the first full moon festival, yakbap is equally enjoyable as an everyday snack or packed lunch.
Gyeongdan (Chewy Rice Balls with Sweet Coating)
Gyeongdan are Korean glutinous rice balls shaped by hand into small spheres, boiled until they float, then rolled in various coatings. The dough is made by kneading glutinous rice flour with hot water, which partially gelatinizes the starch for a chewy, elastic texture. After boiling, the balls are rinsed in cold water so the coatings adhere evenly. Traditional coatings include roasted soybean powder, ground black sesame, and sweetened red bean crumbles. Some versions are filled with red bean paste before shaping. Gyeongdan appear on ceremonial tables during holidays and as everyday snacks, with multiple coating colors arranged together for a colorful presentation.