Chewy Sweet Potato Rice Cakes (Gamja Chal Kkul-tteok)
Chewy Sweet Potato Rice Cakes (Gamja Chal Kkul-tteok)
Chewy Rice Cakes Made with Seasonal Sweet Potatoes
Make these delightful chewy rice cakes using delicious, in-season sweet potatoes! The combination of glutinous rice flour and sweet potatoes creates a special treat that everyone, young and old, will love. Enjoy this simple yet satisfying sweet potato dish!
Main Ingredients- 300g medium-sized sweet potatoes
- 158g store-bought glutinous rice flour
Honey Syrup Sauce- 2 Tbsp brown sugar (approx. 38.9g)
- 1/2 Tbsp soy sauce
- 6 Tbsp water
- 2 Tbsp brown sugar (approx. 38.9g)
- 1/2 Tbsp soy sauce
- 6 Tbsp water
Cooking Instructions
Step 1
Peel the thoroughly washed sweet potatoes and grate them finely using a grater. Using a blender can make this process even more convenient.
Step 2
Prepare the grated sweet potato. If there’s too much moisture from the grated potato, lightly squeeze it out to make the dough easier to work with.
Step 3
Add the store-bought glutinous rice flour to the grated sweet potato and mix them together.
Step 4
Adjust the amount of glutinous rice flour as needed to achieve a dough consistency similar to hand-pulled noodle (sujebi) dough, kneading until smooth. The exact amount of rice flour may vary depending on the moisture content of the sweet potatoes.
Step 5
Take portions of the dough and shape them into small balls, like mini dumplings. Flattening them slightly will make them easier to cook.
Step 6
Gently press the round dough balls with your palm to flatten them into thin discs. Making them thin will shorten the cooking time, resulting in an even chewier texture.
Step 7
Add the shaped rice cakes to boiling water. Once they float to the surface, continue to boil for about 1 more minute. Because they are flattened, they cook quickly. Drain the cooked rice cakes using a sieve.
Step 8
Your white and chewy sweet potato rice cakes are ready! While they are delicious warm on their own, pairing them with the brown sugar honey syrup sauce makes them even more special.
Step 9
In a small pot, combine the brown sugar, soy sauce, and water. Bring to a gentle simmer over medium-low heat without stirring. It should naturally bubble up as the sugar dissolves. Cook until it thickens slightly into a syrup, then turn off the heat.
Step 10
Place the cooked rice cakes in a serving dish and generously pour the warm brown sugar honey syrup sauce over them. Let it sit for about 10 minutes for the sauce to soak in. Enjoy the most delicious sweet potato rice cakes – nutty, chewy, and sweet!
