Hidden Carrot Delight: Carrot Rice Cakes
Homemade Carrot Snacks: A Surprising Treat Your Family Will Love!
Introducing a magical carrot snack that nobody will guess is made with carrots! These soft, sweet carrot rice cakes are perfect for picky eaters and a delightful treat for everyone. They are especially great for special occasions like Mother’s Day or as a healthy everyday snack for children. Coating them in cocoa powder completely hides the carrot, making them taste like a delicious chocolate confection!
Ingredients
- Fresh Carrots: 500g (about 3 medium carrots)
- Sugar: 5 tablespoons (for sweetness)
- Cornstarch: 3 tablespoons (for texture)
- Water: 100ml (for cornstarch slurry)
- Powdered Sugar: For dusting (optional)
- Cocoa Powder: For coating (for ultimate disguise)
Cooking Instructions
Step 1
Begin by preparing 500g of fresh carrots. This is typically about 3 medium-sized carrots. Don’t worry, it won’t yield an overwhelming amount.
Step 2
Wash the carrots thoroughly, peel them, and place them in a pot. Add 2 cups (about 400ml) of water and boil until the carrots are tender and easily mashable. You can check for doneness by piercing them with a fork; it should go through with no resistance.
Step 3
Ensure the boiled carrots are soft enough to be mashed. They should easily break apart when pressed with a fork or spoon.
Step 4
Drain the boiled carrots and let them cool slightly. Transfer the softened carrots to a blender or food processor and blend until you achieve a smooth puree. You’ll notice the natural sweetness of the carrots – they’re already delicious at this stage!
Step 5
Cooked carrots are not only easier to digest but also release more natural sweetness compared to raw ones. Transfer the carrot puree to a pan or pot. Add 5 tablespoons of sugar and stir well to combine evenly with the carrot mixture.
Step 6
Now, let’s prepare the cornstarch slurry. This is crucial for achieving the chewy, mochi-like texture of the rice cakes.
Step 7
In a separate bowl, combine 3 tablespoons of cornstarch with 1/2 cup (about 100ml) of water. Whisk until the cornstarch is completely dissolved and there are no lumps. Pour this slurry into the pan with the carrot mixture and stir quickly to incorporate.
Step 8
Place the pan over medium-low heat. Continuously stir with a spatula, making sure to scrape the bottom to prevent sticking. Cook for about 10 minutes or longer, until the mixture thickens considerably and starts to form a cohesive mass, resembling a sticky dough or ‘tteok’ (rice cake) consistency. It’s ready when it pulls away from the sides of the pan as a single clump.
Step 9
Lightly grease the container you’ll use to set the rice cakes. I used olive oil, but any cooking oil will work. Greasing the container prevents the carrot mixture from sticking, making it easy to remove later.
Step 10
Pour the cooked carrot mixture into the prepared container. Use a spatula or the back of a spoon to spread it evenly and smooth the top surface. This helps create a neat finish. Allow the mixture to cool completely, then cover the container or wrap it with plastic wrap. Refrigerate for at least 3-4 hours, or preferably overnight, until firm. Chilling helps it set properly for easy slicing.
Step 11
Once chilled and firm, carefully invert the container to release the carrot rice cakes. They will have a delightful jelly-like, bouncy texture, similar to carrot jelly or pudding.
Step 12
Cut the firm carrot cakes into bite-sized pieces, squares, or your desired shape. Now comes the fun part: coating them in powders to disguise the carrot! This is key for picky eaters.
Step 13
I prepared powdered sugar and cocoa powder. Cocoa powder is particularly effective as it completely masks the color and flavor of the carrot, making it an ‘undetectable’ treat. Your children won’t suspect a thing!
Step 14
When coated generously in cocoa powder, these carrot cakes look exactly like chocolate cookies. No one will guess what’s inside! The taste is wonderfully sweet with a subtle, pleasant bitterness from the cocoa, creating a complex flavor. The melt-in-your-mouth, soft, and fluffy texture is a delight for both children and adults alike.
Step 15
Coating the carrot cakes in powdered sugar gives them a lovely, pastel appearance. However, powdered sugar tends to absorb moisture, so it might slightly dissolve over time, adding extra sweetness.
Step 16
Cutting into the cakes reveals their incredibly soft and moist interior. If your children are hesitant about eating carrots, this hidden carrot treat is a fantastic way for them to get their nutrients without complaint. Remember, cooked carrots offer enhanced sweetness and better nutrient absorption!
Step 17
My daughter absolutely loved the cocoa-coated carrot cakes, asking ‘What is this?’ before quickly devouring most of them! If you usually serve carrots in salads, stir-fries, or kimbap, try this unique rice cake version. They pair exceptionally well with a cup of hot Americano coffee. For parents struggling to get their kids to eat carrots, this recipe is a must-try. Make a batch and surprise your children – they’ll adore them!
