Korean rice cakes

Baked Korean Rice Cakes

I lived in Korea for about 4 years, and one of the foods I miss the most is the amazing rice cakes. You can swing by rice cake shops around your neighborhood and pick up a wide assortment of fresh rice cakes that range from savory to sweet and are filled with all sorts of good things – chestnuts, red bean, nuts, and much more.

Here is a simple recipe to make your own at home. Enjoy as a breakfast or as a snack with afternoon tea/coffee… or really anytime!

Baked Korean Rice Cakes

Recipe by Legume LadyCourse: Breakfast or snackCuisine: KoreanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

20

minutes

Whether you’re missing the rice cakes from dduk-jips (rice cake shops) in Korea or want to try these for the first time, here is a rice cake you can make quickly at home and cater to your tastes.

Ingredients

  • 220 g (~2 cups) glutinous rice flour
    Note: If using cup measurements, I recommend lightly spooning the flour into your 1 cup measure, not packing it.

  • 255 g (1 cup + 1 Tbs) milk (I used whole dairy milk)

  • 20 – 40 g (~1.5 – 3 Tbs) granulated sugar
    Add more or less depending on how sweet you like things, and how savory/sweet the add-ins you use are. For example, I used medjool dates which are every sweet, so I only added 20 g of sugar.

  • 1 tsp baking powder

  • 1/2 tsp salt

  • Potential Add-Ins
    Feel free to experiment – there is a lot of flexibility to switch up the add-ins to suit your tastes!
  • Beans, drained and rinsed
    I usually make these with black beans or red kidney beans. Adzuki beans would be excellent, too. But pretty much just drain, rinse, and add whatever beans you have on hand!

  • Dates

  • Dried cranberries

  • Pumpkin seeds

  • Walnuts or pecans, chopped

  • Sliced almonds, plus more for topping

  • For this batch, I used 200 g of add-ins: 50 g (1/4 cup) red kidney beans; 20 g (~3 Tbs) pumpkin seeds; 30 g (1/4 cup) walnuts, chopped; 5 medjool dates (~90 g), sliced; and 10 g (~1 Tbs) sliced almonds. Then, I topped the rice cakes with more sliced almonds before baking.

Directions

  • Preheat oven to 350 degrees F (~175 degrees C).
  • In a large bowl, mix together the glutinous rice flour (important to use glutinous rice flour!!), sugar, baking powder, and salt. Then add the milk and stir well.
  • Spray whatever baking vessel you are using (like an 8×8 baking pan, mini loaf pan, or cake pan) well with cooking spray or line it with parchment paper. Pour in the rice cake batter and top with sliced almonds or other toppings, if using.
  • Baking time will vary with your oven and the pan you are using. I used a mini loaf pan and baked the rice cakes for 20 minutes.
  • Allow to cool slightly in the pan. Enjoy, or store in the fridge for several days. If keeping these in the fridge, reheat slightly before eating (feel free to play around with the time, but I recommend 15 seconds or so – if you put them in the microwave for a long time they really store heat and can burn your mouth….speaking from personal experience…).

Notes

  • Tip: If you want to cut rice cakes, lightly oil a sharp knife first with a neutral-flavored oil.
Baked Korean rice cakes

4 Comments

  1. I can’t wait to try this recipe! I’ve had rice cakes in Korea, and they were REALLY yummy! Hope I can somehow duplicate those, and this recipe gives me hope.

  2. We just made these. They are SO GOOD! Also very easy to make. They definitely remind me of the rice cakes in Korea. I am going to make a couple of batches and put them in the freezer.
    *We put dried cherries in them as a variation. Yummy!

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