Over the years, I have been making sweet rice cake in many different ways…
I have been wanting to make the cake with rice flour to see what it would taste like…. Last week I finally did it. With the same recipe, I baked sweet rice cake next day.
This cake is baked with rice flour… much denser than sweet rice cake. The taste~ it’s a little like steamed dduk/백설기 떡, especially when it was warm… Ryan and hubby really like the taste.
This is the sweet rice cake I’m used to… Mmm~ soft and chewy taste that I really like~
Both cakes taste equally good but my preference will be still sweet rice cake.
My blog visitor Yooly sent me some of her precious recipes a while back… One of the recipes was Korean sweet rice cake recipe (picture above). My family really loved it, espcially my sister-in-law Kay unnie. I want to send my big thanks to Yooly for sharing her recipes with me. Thanks!
3 cups rice flour or Sweet Rice flour
1/2 cup sugar
2 1/4 cups milk
1 egg, beaten
3 tablespoons butter, melted & cooled
1 teaspoon sea salt
1 teaspoon baking powder
1/2 can red bean
Preheat oven to 375 degrees and lightly grease a 9 x 13-inch baking pan.
In a large bowl, combine rice or sweet flour, sugar, salt and baking powder.
Mix in milk, egg, and melted butter.
Gently mix well.
Transfer rice flour batter to the prepared baking pan.
Evenly drop a tablespoon of red bean on top of rice flour batter.
Gently use a spoon to lightly cover the red bean.
Bake in the preheated oven for 40- 50 minutes.
Both rice and sweet rice version looked very similar after baking.
This rice cake is done and ready to eat.
It was like eating 백설기 떡 especially when it was warm.
It was really good~
A close-up photo of rice cake
Sweet Rice Cake~
It was fun making these cakes and we were ever so busy eating them.
~ Baked in mini heart silicon baking molds~
From JiSung’s Mom 5/2012