Chewy Baked Sweet Rice Cake with Sweet Kabocha Squash

Ingredients

• The kabocha squash, beans, and nuts are added for texture, so depending on what you have in the fridge, you can substitute other ingredients like chestnuts, sweet potatoes, green peas or kidney beans, walnuts, or dried fruit.
• Microwave the kabocha squash for at least 2 minutes to make it easier to cut, then scoop out the seeds and chop it finely.
• If ingredients like sweetened beans, sweetened red beans, or dried fruit contain sugar, you should reduce the sugar to 1 to 2 tbsp so it will not be overly sweet.

Steps

1. Prepare the ingredients

   

   The dry ingredients that go along with 3 cups (300 g) of glutinous rice flour, the base of the sweet rice cake, are 1/2 tsp of baking powder, 2 tbsp to 3 tbsp of sugar, and 1/2 tsp of salt.

   Also prepare 2 mini kabocha squash, 1/2 cup of boiled red beans, 1/2 cup of almonds, and 1 egg that was missed in the photo.

   The kabocha squash, beans, and nuts are added for texture, so depending on what you have in the fridge, you can substitute other ingredients like chestnuts, sweet potatoes, green peas or kidney beans, walnuts, or dried fruit.

2. Prepare the ingredients

   

   

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   Microwave the kabocha squash for at least 2 minutes to make it easier to cut, then scoop out the seeds and chop it finely.

   If you cook half of the kabocha squash completely and mash it before adding, the batter will turn a pretty bright yellow.

   

   

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   Roughly chop the almonds finely, and boil the red beans so they do not become too mushy.

   Related post on the blog (Korean)blog.naver.com/ppunwife/223290277914

   For anyone who needs instructions on how to boil red beans, refer to my red bean porridge post.

3. Make the batter

   

   

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   In a bowl, add 3 cups of glutinous rice flour, 1 1/2 cups of milk, 1 egg...

   

   

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   Add 1/2 tsp of salt, 2 to 3 tbsp of sugar, and 1/2 tsp of baking powder all together and mix.

   I added 3 tbsp, which made it just pleasantly sweet, but if you do not like sweetness, 2 tbsp is just right.

   Also, if ingredients like sweetened beans, sweetened red beans, or dried fruit contain sugar, you should reduce the sugar to 1 to 2 tbsp so it will not be overly sweet.

   

   

   

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   Mix so there are no large lumps; if the batter is not too thick and stays in a runny state, it is convenient because you can spread it thinly on the pan.

   If it feels too thick, add more milk, then add all the remaining ingredients and mix to finish the batter.

4. Bake in a frying pan

   

   

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   Warm the pan slightly, grease it with oil, and wipe it down as if making rolled omelets, then...

   

   

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   Pour in half of the batter and spread it evenly so it does not lean to one side.

   Set the heat as low as possible, cover with a lid, and bake for about 20 minutes to 25 minutes.

   Check the bottom during baking, and once it has gotten good color and the batter on top does not stick to your finger, flip it over.

   

   

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   Since it is more than half cooked, flip it over, leave the lid off, and bake for about 10 minutes to 15 minutes.

   Adjust the baking time according to the thickness of the batter, and bake while letting the remaining moisture evaporate so you can enjoy it crispy.

   When baking in a frying pan, you must keep the heat very low so it barely stays lit; that way it will not burn, will cook completely through to the inside, and will bake crispy.

5. Bake in the oven

   

   I poured the batter into a round pan and baked it in the oven.

   

   

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   This was baked at an oven temperature of 180 °C for 40 minutes.

   You can bake it at a similar temperature in an air fryer, just flipping it to bake lightly on the other side as well.

   After baking, cool it right away on a cooling rack so it stays much crispier.

Ppunwife's tips

• When baking in a frying pan, you must keep the heat very low so it barely stays lit; that way it will not burn, will cook completely through to the inside, and will bake crispy.
• After baking, cool it right away on a cooling rack so it stays much crispier.

FAQ

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