Heart Baekseolgi with Strawberry Jam Filling
Heart Baekseolgi with Strawberry Jam Filling
A Visually Stunning and Delicious Heart-Shaped Baekseolgi Filled with Strawberry Jam
Introducing a delightful heart-shaped Baekseolgi recipe, featuring fluffy white rice cake enveloping a sweet strawberry jam center! These charming cakes are perfect as a special gift or a fun activity to make with children as a delightful snack. Let’s get started and bake some joy! ^^
Baekseolgi Ingredients- 450g Dry Non-glutinous Rice Flour
- 50g Dry Sweet Rice Flour
- 230g Lukewarm Water
- 6g Salt
- 70g Sugar
- Strawberry Jam (as needed)
Pink Heart Portion Ingredients- 50g Dry Non-glutinous Rice Flour
- 1 Tbsp Strawberry Powder
- 25g Water
- 50g Dry Non-glutinous Rice Flour
- 1 Tbsp Strawberry Powder
- 25g Water
Cooking Instructions
Step 1
First, in a large bowl, combine the dry non-glutinous rice flour and dry sweet rice flour.
Step 2
Dissolve 6g of salt completely in 100g of lukewarm water to create a saltwater solution. Pour this saltwater into the bowl with the rice flours and mix well with a spatula or your hands until the flour and saltwater are thoroughly combined.
Step 3
Gradually add the remaining 130g of water while mixing. Ensure the rice flour absorbs the water evenly without forming lumps. The mixture should hold together when squeezed but crumble easily.
Step 4
Sift the combined rice flour mixture through a fine sieve (medium sieve) once to break up any clumps. This step contributes to a smoother texture.
Step 5
Transfer the sifted rice flour mixture into a resealable bag or airtight container. Seal it tightly to prevent air exposure and refrigerate for 1 hour to rest. This resting period allows the rice flour to absorb moisture evenly, resulting in a more delicious Baekseolgi.
Step 6
After 1 hour, remove the rice flour from the refrigerator and sift it again through a fine sieve. You can also test the moisture level by gently squeezing a handful; it should feel slightly moist. If it seems too dry, you can lightly mist it with water using a spray bottle.
Step 7
For an extra fine texture, sift the rice flour one more time. This final sifting ensures the characteristic soft and fluffy texture of Baekseolgi.
Step 8
Now, let’s prepare the lovely pink heart portion. In a bowl, combine 50g of dry non-glutinous rice flour, 1 tablespoon of strawberry powder, and 25g of water. Mix everything thoroughly.
Step 9
Sift this strawberry-infused rice flour mixture through a fine sieve (medium sieve) twice to ensure it’s perfectly smooth and free of lumps.
Step 10
Before steaming, add 70g of sugar to the main Baekseolgi rice flour mixture. Gently mix it in, being careful not to create clumps. Ensure the sugar is evenly distributed.
Step 11
Prepare your steamer by lining it with a damp cheesecloth or paper towels to prevent the bottom of the cake from becoming soggy. Then, place a steamer liner (or a clean damp cloth) on top of the lining to prevent the cake from sticking.
Step 12
Lightly sprinkle a thin layer of sugar over the steamer liner. This helps the cake release easily after steaming. Be careful not to use too much sugar.
Step 13
Place a square metal ring mold (or a cake mold) onto the prepared steamer liner. Fill the mold about halfway with the main Baekseolgi rice flour mixture, leveling the surface.
Step 14
Carefully spoon the strawberry jam into the center of the rice flour layer in the mold. Ensure it’s placed so it will be in the middle when the cake is cut.
Step 15
Cover the jam with the remaining Baekseolgi rice flour mixture, filling the mold to the top. Ensure the jam is completely enclosed.
Step 16
Now, use a heart-shaped mold or cutter to create the pink heart design. Place the heart shape on top of the rice cake layer. Carefully pour or place the strawberry-infused rice flour mixture into the heart shape, ensuring a clean outline. Smooth the surface gently.
Step 17
To help the cake release easily after steaming, make several shallow scores on the surface of the cake with a knife. Be careful not to cut too deeply.
Step 18
Also, to ensure the cake separates cleanly from the mold, gently lift the edges of the metal ring mold slightly to create a small gap between the cake and the mold. This prevents the cake from sticking to the sides.
Step 19
Once the water in the steamer is at a rolling boil, place the prepared cake mold into the steamer. Cover with the lid and steam for the first 10 minutes.
Step 20
After 10 minutes, carefully remove the metal ring mold (or cake mold). Then, cover the steamer again and continue to steam for another 10 minutes. This ensures the cake cooks through without losing its shape.
Step 21
After a total of 20 minutes of steaming, carefully remove the cake from the steamer. Open the lid and let it cool for a few minutes until some of the steam has dissipated. Handling the cake while it’s too hot can cause it to break.
Step 22
Once the cake has cooled slightly, place a serving plate on top of the steamed cake. Carefully invert the steamer and plate together, so the cake is now on the plate. Gently peel off the steamer liner (cloth). Place another clean plate on top of the cake, and carefully invert again. Your beautiful heart-shaped Baekseolgi is now ready!
Step 23
Enjoy your delicious Strawberry Jam Heart Baekseolgi! ^^
