Youngyang Chaltteok (Healthy Sweet Rice Cake)

Method8 steps

1. 1

   Step 1: Choose the beans: soak 1/2 cup dry black soybeans in warm water for a few hours, then drain; this gives about 1 cup soaked. If using kidney beans instead, soak for at least 5 hours, discard the soaking water and measure 1 cup soaked beans. Boil that measured kidney-bean portion in fresh water for at least 30 minutes and until tender, then drain; do not rely on steaming the cake to prepare raw kidney beans. Prepare the flour: thaw the 5 cups wet sweet rice flour if frozen. Alternatively, make it by soaking 2 1/2 cups sweet rice for 4–5 hours or overnight, draining thoroughly, adding 1/2 tsp salt and grinding as finely as possible in a blender in batches; use 5 cups of this wet flour. Rinse the jujubes (12), remove seeds and cut each into 3–4 pieces, OR prepare the 1/2 cup alternative dried fruit. If using dried pumpkin, rinse it and add water 1–2 tbsp at a time until softened. Peel and quarter the chestnuts (10) and quarter the walnuts (1/2 cup).

   Uses 1 cup soaked black soybeans (from 1/2 cup dry), OR the kidney-bean alternative · 1 cup soaked kidney beans, instead of black soybeans · 5 cups wet sweet rice flour (defrosted at room temperature, if frozen - See note 2) · 2 1/2 cups sweet rice, only for homemade wet sweet rice flour · 1/2 tsp salt, only for homemade wet sweet rice flour · 12 jujubes (dried Korean dates, daechu, 대추 (or 1/2 cup raisins, dried cranberries or persimmons)) · 1/2 cup raisins, dried cranberries or dried persimmons, instead of jujubes · 1/2 cup dried kabocha or other pumpkin, optional

   
2. 2

   Step 2: Combine either the prepared store-bought wet rice flour OR 5 cups of the homemade wet flour with the sugar (3 tbsp) and optional almond meal (⅓ cup). Use 3 tbsp sugar, or 2 tbsp for a less sweet cake. Mix thoroughly, add 2 tbsp water and rub the powder between your palms to distribute moisture and break large clumps; small clumps can remain. Do not substitute the same volume of dry sweet rice flour.

   Uses 5 cups wet sweet rice flour (defrosted at room temperature, if frozen - See note 2) · Homemade wet sweet rice flour, if that route was selected · 3 tbsp sugar, or 2 tbsp for less sweetness · ⅓ cup almond meal - optional · 2 tbsp water, to moisten the rice-flour mixture

3. 3

   Step 3: Gently toss the drained prepared beans, jujube pieces OR alternative dried fruit, optional softened pumpkin, quartered chestnuts and walnuts into the moistened flour mixture.

   Uses Moistened flour mixture · Prepared beans, chosen dried fruit, optional pumpkin, chestnuts and walnuts

4. 4

   Step 4: Add water to the steamer pot, keeping its level below the insert. Line the insert with a wet linen, cotton cloth or cheesecloth. Bring the water to steaming, then spoon in the cake mixture and level it gently without packing. Fold any overhanging cloth over the mixture. Unless using a bamboo steamer, cover the mixture with another cloth before closing the lid to prevent condensed water dripping onto it.

   Uses Complete rice-cake mixture · Water, for the steamer; keep below the insert and refill as needed · Water, as needed to wet the steaming cloth and your hands

5. 5

   Step 5: Steam for about 30 minutes, until the rice cake and beans are cooked through; add hot water to the pot if needed to prevent it boiling dry. Remove the steamer insert from the heat.

   Steam rice cake · 30 minUses Rice-cake mixture in the lined steamer · Water, for the steamer; keep below the insert and refill as needed

6. 6

   Step 6: When it’s cool enough to handle, flip it over onto a cutting board. Remove the cloth.

   Uses Steamed rice cake

7. 7

   Step 7: Shape the rice cake to a rectangle if desired. Wet your hands before touching the rice cake. Cut into serving size pieces.

   Uses Unmoulded rice cake · Water, as needed to wet the steaming cloth and your hands

8. 8

   Step 8: After cooling, keep the cake covered for serving, or individually wrap and freeze portions promptly for longer storage. Thaw a portion until softened before serving, or briefly defrost it in the microwave.

   Uses Portioned rice cake