Korean sweet rice cakes

Korean sweet rice cakes

Korean sweet rice cakes

INGREDIENTS:
Makes 11 balls
1 cup rice flour (1 cup = 250 ml)
5 tablespoons powdered sugar
70 ml hot water
1-2 tablespoons all-purpose flour
confectionery paint or different kinds of nuts

For the filling:
200 g azuki (mixture of red beans and sugar)*

* You can make your own Azuki by blending a tea cup of boiled red beans together with 1 tea cup of powdered sugar. It is however very important that the beans are well drained from the water in which they were boiled so that you can get a thick mixture. If it’s still not thick enough you can thicken it by heating it with some starch.

PREPARATION:
Mix the rice flour and the sugar. Gradually add the water while stirring with a spatula. Start kneading the dough with your hands. If it is too sticky add 1-2 tablespoons flour. Leave it to rest for 20-30 minutes in a bowl covered with plastic wrap.
Divide the dough into small balls, each one weighing 30 g. Using your finger make a hole in each of the balls so that it looks like a small cup. Put some of the filling into the hole and close it so that it is ball-shaped again.
Bring water to a boil and then put the rice cakes into it. Boil for about 5-6 minutes, until they rise to the surface. Remove them from the water and put them into a bowl with cold water. Take them out of the cold water and dredge them into confectionery paint or another type of sugary decoration.

Korean sweet rice cakes

You can also dredge them in different kinds of nuts. In this case ground almonds, walnuts, coconut and black sesame:

Korean sweet rice cakes

And this is what they look like on the inside:

Korean sweet rice cakes