Jeungpyeon

Name: Jeungpyeon
Prep time: 240 min
Cook time: 25 min
Total time: 265 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 4 cups wet-milled rice flour; 1/2 cup unpasteurized makgeolli; 1/2 cup warm water; 6 tbsp granulated sugar; 1/2 tsp fine salt; 4 dried jujube dates, sliced; 2 tbsp pine nuts

A soft, spongy Korean rice cake fermented with unpasteurized rice wine and steamed. It features a delicate sweetness, mild tangy aroma, and elegant jujube garnish.

265 minMediumServes 6180 cal/serving

KoreanDessertFermentedVegetarianVeganHalal-friendlyKosher-styleDairy-FreeEgg-FreeSoy-FreePork-FreeShellfish-FreeSesame-FreeLow-SodiumAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

4 cups wet-milled rice flour
1/2 cup unpasteurized makgeolli
1/2 cup warm water
6 tbsp granulated sugar
1/2 tsp fine salt
4 dried jujube dates, sliced
2 tbsp pine nuts

Instructions

1

In a large bowl, mix 6 tbsp granulated sugar, 1/2 tsp fine salt, 1/2 cup unpasteurized makgeolli, and 1/2 cup warm water until sugar completely dissolves.
2

Sift in 4 cups wet-milled rice flour and whisk until a smooth batter forms without lumps.
3

Cover the bowl tightly with plastic wrap and ferment in a warm spot for 4 hours until tiny bubbles cover the surface.
4

Gently stir the batter to release trapped air bubbles and divide into greased mini silicone molds.
5

Decorate the top of each cake with 4 sliced dried jujube dates and 2 tbsp pine nuts.
6

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

Questions

How long does Jeungpyeon keep?

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

Can I halve or double Jeungpyeon?

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. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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