Danhobak LA Chapsaltteok (Baked Kabocha Sweet Rice Cake)

Ingredients

• You do not have to use the exact types or amounts of nuts and add-ins I suggested, and cups are based on a 200ml paper cup.
• 150 g of steamed kabocha squash yields about 1 cup once mashed.
• If using commercial glutinous rice flour, make sure to buy 100% glutinous rice. Since store-bought flour is dry, just add more milk.
• You can portion the simmered beans or red beans into single-use amounts and keep them in the freezer.
• If the steamed kabocha squash is too much to eat all at once, divide it into small portions in containers and freeze them, then thaw as needed.

Steps

1. Make the sweetened red beans and sweetened beans for the rice cake.

   
   

   First, trim and wash 1 cup of red beans cleanly, then pour in enough water to submerge them and bring to a boil.

   After boiling for about 5 minutes, reddish bean water will come out; discard this water. It has an astringent taste and contains components that can cause stomachaches.

   Pour in enough water to submerge them again and boil, replenishing the reduced water as they cook until the red beans are tender.

   You do not need to boil them until they become as soft as fine bean paste; once they feel tender when chewed, add a little water and 2 tbsp of sugar, then simmer until no liquid remains.

   Trim the beans the same way as the red beans, soak them in cold water for at least 6 hours, and boil them. Simmer them the same way as the sweetened red beans.

   (If you do not have time to soak them, you can cook them in a pressure cooker.)

2. Simmer leftover seoritae (black soybeans).

   
3. 

   3. Wash 1 cup of shelled green peas, pour in enough water to submerge them, and boil.

   As they boil and the water reduces by more than half, add 2 tbsp of sugar over medium heat and simmer again.

   When the liquid is almost completely reduced, the simmered green peas are done.

   4. You can portion the simmered beans or red beans into single-use amounts and keep them in the freezer.

4. 
5. 

   5. I used the kabocha squash with the skin on. Place it in a steaming pot once steam rises and steam for around 20 minutes.

   If a chopstick presses in smoothly, it is fully cooked.

   If the steamed kabocha squash is too much to eat all at once, divide it into small portions in containers, freeze them,

   and thaw as needed.

   6. Mash the steamed kabocha squash. (If you want it smooth, you can blend it in a blender with the milk mentioned above.)

6. 
7. 

   7. Mix 0.5 tsp of baking powder into the glutinous rice flour and sift through a sieve once.

   Today I used soaked glutinous rice freshly ground at a mill, but store-bought glutinous rice flour is fine too.

   (If using store-bought glutinous rice flour, make sure to purchase 100% glutinous rice. Some have starch or rice flour mixed in,

   and some are imported from China, so check the ingredient list carefully.)

   8. Add 1 egg to 1 cup of milk, add the sugar and salt, and whisk with a wire whisk.

   (If using store-bought glutinous rice flour, it is dry, so you can add more milk.)

8. 

   10

9. 

   9. Pour the milk mixed with egg, sugar, and salt into the glutinous rice flour...

   10. Add the steamed kabocha squash and all the add-ins, then mix. (Feel free to try green peas, walnuts, pine nuts, chestnuts, sweet potato, or raisins.)

10. 

    The consistency should be fluid enough to slowly pour.

    13

11. 

    14

12. 

    13. Pour in the batter and bake in the oven at 180°C for 40 to 45 minutes.

    14. When it is baked to a light brownish color on the outside, it is done. Let it cool before cutting.

    If baking in a frying pan, pour the batter into an oiled pan.

    If the batter is too thick, the inside may not cook through, so do not bake too much at one time.

    Place an extra trivet underneath and cook covered over very low heat.

    Once the surface is no longer sticky when touched by hand, check the browning underneath with a spatula,

    and when golden, flip it over. After flipping, bake uncovered to let the moisture escape and make it crispy.

    When baked to a brownish color, transfer to another dish and let cool.

Ppunwife's tips

• After boiling for about 5 minutes, reddish bean water will come out; discard this water. It has an astringent taste and contains components that can cause stomachaches.
• If baking in a frying pan, the inside may not cook through if the batter is too thick, so do not bake too much at one time.
• After flipping, bake uncovered to let the moisture evaporate and make it crispy.

FAQ

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