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Baekseolgi

A traditional Korean steamed rice cake made from short-grain rice flour. It features a soft, airy texture with a subtle sweet flavor.

45 minMediumServes 6210 cal/serving

KoreanDessertStovetopVeganVegetarianStandardHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-FreeLow-Sodium

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Ingredients

  • 4 cups short-grain rice flour
  • 1/4 cup water
  • 1/2 tsp fine salt
  • 1/4 cup granulated sugar

Instructions

  1. 1

    Combine 4 cups short-grain rice flour, 1/2 tsp fine salt, and 1/4 cup water in a bowl, rubbing between palms to distribute moisture uniformly.

  2. 2

    Pass the rice flour mixture through a fine mesh sieve twice to achieve a powdery consistency.

  3. 3

    Gently mix in 1/4 cup granulated sugar without pressing down on the flour.

  4. 4

    Pour the flour mixture loosely into a cloth-lined steamer and score into squares using a knife.

  5. 5

    Steam over boiling water on high heat for 20 minutes, then turn off heat and rest for 5 minutes before serving.

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Questions

What is Baekseolgi?

A traditional Korean steamed rice cake made from short-grain rice flour. It features a soft, airy texture with a subtle sweet flavor. This reference files it under Korean dessert: made on the stovetop, rated medium and about 45 minutes start to finish.

How long does Baekseolgi take?

As written, 45 minutes: 20 of prep and 25 of cooking. The longest single stretch is step 5 (20 minutes): "Steam over boiling water on high heat for 20 minutes, then turn off heat and rest for 5 minutes before serving."

What equipment do I need for Baekseolgi?

Beyond a knife and a board, the method uses a steamer basket (step 4) and a fine-mesh sieve (step 2). If you do not have one, a metal colander set over the pot, lid on, works as a steamer.

How many calories are in Baekseolgi?

One serving (the recipe makes 6) is about 210 calories, with 3 g protein, 46 g carbohydrate and 1 g fat, plus 1 g fiber and 190 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Baekseolgi?

Yes. Rice cakes harden in the refrigerator, so skip it: keep Baekseolgi covered at room temperature and eat it within a day. Freeze the rest, wrapped piece by piece, for up to a month, and re-steam or microwave under a damp towel to bring the softness back.

Serve it with

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