Korean Style Mini Sweet Rice Cakes

We love Korean style sweet rice cakes.  If you have never had any kind of sweet rice cakes before, it might be a little hard to explain how great they taste like.  They are mostly dense, al dente and [possibly a little bit chewy, in a good way of course.  Asian people are so found of sweet rice that we use it in all kinds of savory and sweet dishes.  Sweet rice flour and rice four, as well as wheat flours are my pantry staples.

This recipe is adapted from xiachufang.com.  Many thanks to the original author!


300 g sweet rice flour
200 g rice flour
340 to 350 g boiling water


In a large bowl, add both sweet rice flour and rice flour.  Gradually add water while whisking. 

Knead by hand until it forms smooth dough.  Be careful because the dough may be very hot.

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Steam the sweet rice dough on medium heat for 50 to 60 minutes. 

Or cover the bowl with microwave safe lid and microwave on high for 6 to 8 minutes in total.  Heat for 2 minutes first; take it out; knead with a wooden spoon; cover; and send it back to heat for another 2 minutes.  Repeat the process until the whole dough becomes very hot and semi-transparent.

For the next step, please proceed with caution, because the dough is very hot at this point.  Knead the dough on wooden board until it becomes smooth and non-sticky.  The tricky part is that you cannot dust the board or dough with extra flour.  The constant kneading is very important in developing sweet rice cakes’ unique texture.

If you don’t want to do it by hand, go with a stand mixer or bread machine.

I use a bread machine with dual kneading blades.  What a life saver!   It kneads the sweet rice dough for 30 to 40 minutes.  It is very smooth and not sticky at all.

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With a dough scraper / cutter, divide the sweet rice dough into 6 to 8 equal pieces.  Roll each of them into a small log shape, about 1/4 inch in diameter.

Cut them into one and a half long pieces.

You can eat them right away, with any of your favorite dipping sauce. 

Pack any extra sweet rice cakes in a zip-loc bag; and store in fridge or freezer.

Or, you can serve them in Asian style soup.  Blanch them in the soup and serve immediately.  Don’t cook them too long; otherwise they will break apart.  Ok, that is an issue I need to work on in the future about how to make them stay al dente when cooked in soup.

Another one of my favorite ways to enjoy sweet rice cakes is to toast them and then serve with brown sugar sauce.  Continue to read the full recipe here.