Makgeolli Rice Cake Bread
Makgeolli Rice Cake Bread
How to Make Fluffy and Chewy Makgeolli Rice Cake Bread
Making a chewy and delicious Makgeolli Rice Cake Bread at home is easier than you think! This recipe utilizes the natural fermentation power of Makgeolli (Korean rice wine) to create a wonderfully textured bread. Homemade versions are known for their superior chewiness and flavor. Enjoy a delightful tea time with this freshly steamed, aromatic bread!
Main Ingredients- Cake flour, sifted: 5 1/2 cups
- Eggs: 2
- Makgeolli (Korean rice wine): 2 cups
- Instant dry yeast: 2 teaspoons
- Granulated sugar: 5 tablespoons (adjust to taste)
- Brown sugar: 5 tablespoons (adjust to taste)
- Salt: 1/3 teaspoon
- Kidney beans (soaked): 1 cup
- Raisins: 1 handful
Cooking Instructions
Step 1
First, sift the cake flour twice or thrice to get 5 1/2 cups. Discard any remaining flour from the sifter. Gently warm the Makgeolli; this helps activate the yeast and enhances the bread’s chewy texture.
Step 2
In a bowl, lightly beat the 2 eggs. Pour in the 2 cups of lukewarm Makgeolli. In a separate small bowl, dissolve the 2 teaspoons of instant dry yeast in about 1 cup of lukewarm water (or soju cup amount) and let it sit for 5 minutes until foamy. Add this yeast mixture to the egg and Makgeolli mixture. Stir in the 5 tablespoons of granulated sugar, 5 tablespoons of brown sugar, and 1/3 teaspoon of salt. Mix until you achieve a batter consistency similar to hotteok (Korean sweet pancakes). Adjust the sugar amount if you prefer a sweeter bread.
Step 3
Taste a small amount of the batter; it should be subtly sweet. If it’s not sweet enough for your preference, add a little more sugar. Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm place for 2-3 hours, or until it has doubled in size. A warm oven (turned off) or the top of a rice cooker works well.
Step 4
A sign of a delicious, well-fermented rice cake bread is the presence of small bubbles and a slightly ‘bouncy’ appearance. This visual cue indicates that the fermentation process is active and ready for steaming.
Step 5
Place the 1 cup of soaked kidney beans in a pot with 1 cup of water. Cook over medium-low heat, stirring occasionally to prevent sticking, until the beans are tender. Once tender, add 1/3 teaspoon of salt and 1 tablespoon of sugar. Continue cooking until the liquid has reduced and the beans are glazed, making a slight ‘ticking’ sound as the sugar caramelizes.
Step 6
Spread a thin layer of the cooked and seasoned kidney beans at the bottom of your steamer basket. This adds a delightful texture and sweetness to the base of the bread.
Step 7
Carefully pour the risen dough over the layer of beans in the steamer. Scatter the raisins evenly over the top of the dough. For added decoration and flavor, you can place a few more of the seasoned kidney beans on top as well.
Step 8
Using seasoned beans creates a balanced sweetness in the final bread, complementing the chewy texture without being overwhelmingly sweet. Using raw beans will result in a bland taste, so always cook and season them first! Line your steamer with cheesecloth to prevent sticking. Pour the dough to an even thickness of about 4cm (approx. 1.5 inches). Cover the steamer and steam over high heat for about 20 minutes. Your delicious Makgeolli Rice Cake Bread is ready!
