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Korean Glutinous Rice Cake (찰떡 케익)
For anyone who doesn't know what rice cake is, it is a subtly sweet, chewy cake. In the fall and winter when I was littler, my mom used to make this particular rice cake. In the winter you find yourself wanting sweet things, and during that time we lived in a different country. There were chocolates and cakes in stores, but they weren't the type we liked...So we ate this cake a lot.
Today I found this cake in my recipe book and gave it a shot. Personally I like Korean baked goods because they don't require much butter and sugar. This nutty cake gets its sweetness by being loaded with cranberries. And yes, it tastes delicious.
KOREAN GLUTINOUS RICE CAKE (Makes one 8-inch cake)
Ingredients:
-40g dried cranberries
-40g walnuts
-40g almonds
-1 egg + 13g of an egg
-80g white granulated sugar
-1/2 tsp. + pinch of baking powder
-1/4 tsp. salt
-375g glutinous rice flour
-285ml milk
-60ml heavy cream
Instructions:
First line a 8-inch cake pan with parchment paper. Then preheat your oven to 170 degrees Celsius.
1. Chop the walnuts, almonds, and cranberries.
2. Place the eggs in a bowl and whisk.
3. Add the sugar and salt and whisk by hand until the mixture is pale yellow.
4. Sift in the glutionous rice flour and baking powder. Add milk and heavy cream and whisk until everything is incorporated.
5. Add the nuts and cranberries and stir them in with a spatula.
6. Fill the cake pan with the batter, sooth out the surface with a spatula, and add sliced almonds if desired.
7. Bake for one hour until golden brown. Enjoy!
Recipe adapted from a Korean cookbook named 진짜 기본 베이킹 책 by super recipes. http://www.super-recipe.co.kr/etc_06/etc_s4_01.php?inc=view&idx=130&tbname=notice