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Korean Rice Cake Recipe (Dduk)
Posted by Dr. Ben Kim on Aug 24, 2010
This is a picture-free version of my mom's recipe for Korean rice cake. Before you give this recipe a try, I highly recommend that you view the pictorial version here:
One 2-pound package of frozen rice powder/flour (found in the frozen foods section of your local Korean grocery store)
Two tablespoons of sweet rice flour (glutinous rice flour)
Two tablespoons of natural sugar or any other powdered sweetener
Three to four tablespoons of organic raisins
Half a cup of water
Pot with a built-in steaming basket
Bounty paper towel
1. Start by combining the rice powder and sweet rice flour in a large mixing bowl. Give the rice powder and sweet rice flour a good stir to evenly distribute the two ingredients.
2. Add half a cup of water in a slow drizzle. Stir and mix some more to allow the rice mixture to thoroughly absorb water.
You're not adding enough water to turn the rice powder and flour into a dough-like consistency. Rather, you're bringing the powder to a point where it feels like it's just barely moistened with some clumps here and there. Please take a look at the picture of what this stage should look like in the pictorial version of this recipe.
3. Sift your rice cake mixture through a strainer.
4. Add sweetener and raisins, and give things another good mix.
5. Line your steaming basket with a layer of the best quality paper towel that you have access to.
6. Transfer your rice cake mixture into the basket.
7. Pre-cut the mixture into serving portions. Cutting before steaming results in much cleaner cuts than you'll get if you cut after the rice cake is steamed.
8. Transfer your basket of pre-cut Korean rice cake to your steaming pot and let steam for 45 minutes. Be sure to cover with a clean dish cloth before you put the lid of the steamer on - the dish cloth will prevent water from falling back down onto the rice cake while it's cooking.
Your rice cake is done when you can stick a chopstick or fork through the center and have it come out clean.
9. Give it about fifteen minutes to cool off, then flip it upside down onto a serving plate. Peel back the paper towel. And there you have it, your very own authentic Korean rice cake. Enjoy when piping hot or at room temperature.
Within a few hours of making your Korean rice cake, be sure to put leftovers away in an air-tight container to maintain freshness and chewiness. You can even freeze small portions in saran wrap and bring them out as you need them; just a few hours of thawing, and they're close to being as good as they are fresh out of the steamer.
If you don't enjoy raisins or you'd just like to try something else for texture and flavor, you can add a similar amount of cooked beans. Traditionally, Koreans have used red or black beans. But you should feel free to add whatever you please. If chickpeas or navy beans are your thing, give them a go. Just be sure that whatever legume you add is pre-cooked, since the short steam that the rice cake goes through won't be enough to cook dried legumes.
Don't forget to have a look at the pictorial version of this recipe here:
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