Baekseolgi

Name: Baekseolgi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 4 cups short-grain rice flour; 1/4 cup water; 1/2 tsp fine salt; 1/4 cup granulated sugar

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

Ingredients

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

Instructions

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

Pass the rice flour mixture through a fine mesh sieve twice to achieve a powdery consistency.
3

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

Pour the flour mixture loosely into a cloth-lined steamer and score into squares using a knife.
5

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

Questions

How long does Baekseolgi keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Baekseolgi?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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