Baked Rice & Sweet Rice Cake


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!

 Today’s Recipe

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

17 thoughts on “Baked Rice & Sweet Rice Cake

  1. Wow! Looks so delicious! My mother made this for us one time after she had received a recipe from someone at church. I shall have to ask her to make it again, since I’m craving some right now!

  2. I followed the direction for this recipe but it turned out to be so watery. It did not look like the picture above. I just put it in the oven and still don’t know how It will turn out

  3. Thank you so much for this recipe! My youngest daughter is 1 1/2 and has a severe wheat allergy so I always feel so limited in what I can make and stick with mostly Korean food and she doesn’t get too many sweets. So excited to try this recipe :) Thanks again! I love all of your recipes and love reading your posts! I can feel how much love goes into your cooking for your beautiful family! My oldest is starting Kindergarten in the fall and I hope to make some yummy lunches for her to take to school.

  4. You’re welcome and thank you for your kind comment Amanda.

    You made me put on a big smile as I read your comment. :)
    How exciting it’s for you and your oldest starting Kindergarten this fall. I still remember our first day of Kindergarten and I still cherish it. That oldest will be going college this fall.. time goes by so quickly. I’m excited for him and will miss him greatly.

    I agree there are more Korean wheat free/gluten-free dishes that you can make for your family. However, it can be challenging for a mom of a child with severe wheat allergy. You are forced to get creative and constantly educate people around you. There are many wonderful gluten-free cookbooks and great tasting products available which can be very helpful. I wish you all the luck.

    You can get really creative with this recipe and it will be fun use of cute silicone molds for your little ones when you bake this rice cake.

  5. Thanks so much! Best of luck to your son as he starts college! :) Definitely agree with you on constantly having to educate the people around me, even family. I never realized how stressful dealing with allergies can be but still feel so blessed that my kids are healthy.

  6. Pingback: Lemon Blueberry Mochi Cake | michellealice

  7. I have a few questions. First, your cake looks delicious and perfectly sliced. Any tricks to slicing so neatly? Second, I love the idea of mini rice cakes. Did you make them the same way and how long did you bake them for?
    Thank you!

  8. Thanks Frances,
    I learned that chilling the cake in the fridge before slicing helps. Also using a heavy knife helps slice much better. I would wipe the knife with water or oil then dry with a paper towel before slicing.

    For mini rice cakes, I made them the same way but only baked for 20-25 minutes. I have a gas oven and temperature goes up and down, so I have to check it constantly for the cake. After 20 minutes check the cake and make sure it cooked through. Good Luck!

  9. Thanks for this recipe! Recently, I had a sweet rice cake with dried fruit and nuts that looks like this cake, and I’ve been looking for a similar recipe base. I’ve never made Korean food before – what’s the difference between sweet rice flour and regular rice flour? Thank you!

  10. I tried this and mine came out way too gooey and watery as well. Are you sure 2 1/4 cups of milk??

  11. Hi Veronica,
    Hummn..Yes, I have added up to 3 cups of milk before… it should be gooey and chewy texture but never watery though. Since yours came out watery, try less milk.

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