Korean Flower Rice Cake

Name: Korean Flower Rice Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 cups (200ml measuring cup) Glutinous rice flour; 5g Purple Sweet Potato Powder; 5g Green tea powder; Some Red dates; Some Pumpkin seeds; 3 tablespoons (15ml) Sugar; 6 tablespoons Shimizu

by Red Bean Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Rice cakes have an important position in Korea.
Korean rice cakes (glutinous rice cakes) are made with wooden molds similar to China's colorful pastries (the wooden molds for rice cakes are very small, and the made rice cake cores are generally only the size of walnuts, and the wooden molds are made of ceramic and wooden), buckle A variety of snacks and various shapes are available.
There is no shortage of rice cakes in holiday gifts, especially in gifts to the mother's family. It is said that rice cakes also contain the meaning of sincerity, love and filial piety. When moving, there is also the custom of making rice cakes and giving them to neighbors.
Among the unearthed murals in South Korea, there were scenes of rice cake beating during the Silla era (676-935 AD) in South Korea, and rice cake culture in Korea reached its heyday during the Joseon Dynasty (1392-1910 AD).
Flower nian gao is made by putting cake powder on top of the sticky nian gao. Putting it in the mouth makes the nian gao slightly melt, and it is also one of the great gifts for relatives and friends. "

Ingredients

2 cups (200ml measuring cup) Glutinous Rice Flour
5g Purple Sweet Potato Powder
5g Green Tea Powder
Some Red Dates
Some Pumpkin Seeds
3 tablespoons (15ml) Sugar
6 tablespoons Shimizu

Korean Flower Rice Cake

1. Prepare glutinous rice flour.

2. Put the glutinous rice flour into a basin, add sugar and mix well.

3. Add water.

4. Rub the glutinous rice flour gently with your hands.

5. Put the steamer into the watered steamer cloth, sprinkle a spoonful of sugar, pour in glutinous rice flour and spread evenly.

6. Insert some small holes with your hands.

7. Cover and steam for about 15 minutes.

8. Wash the red dates, like peeling an apple.

9. Take off the red dates meat.

10. Roll up.

11. Cut into red jujube flowers and set aside.

12. Ready ripe pumpkin seeds

13. Remove the golden crust from the top of the cake, leaving only the heart of the cake.

14. Rub the cake with your hands to loosen it into cake flour.

15. Divide into three portions, and add purple sweet potato powder and green tea powder.

16. Mix green tea powder, purple potato powder and cake powder evenly into purple and green cake powder.

17. Grease the container.

18. Take the steamed rice cake out and use a rolling pin to pound a pestle to increase the stickiness of the rice cake.

19. Roll the beaten rice cake into thick slices.

20. Cut long and wide strips.

21. Cut into long square pieces.

22. Then put the cake flour in the cake flour with different colors of cake flour, decorate with jujube flowers and pumpkin seeds, and eat.

Tips:
The amount of water added to glutinous rice flour depends on the draught of my glutinous rice flour. I add 6 tablespoons of water to me and I feel a little bit too little.

The steamed glutinous rice cake is pounded with a pestle to increase the viscosity and make the glutinous rice cake taste better.

The top of the cake must be removed, using only the heart of the cake, and then the pinch is loose, or it can be whipped into a powder with a mixer.

The color can be free, and you can add any colors you like.

For the production of jujube flowers, it is best to use jujube with a thicker and softer flesh, so that the jujube flesh can be easily removed, and the jujube flower is more beautiful.