Muffins with “Sulppang” Base
Soft and Chewy “Sulppang” Muffins Made with HACCP-Certified Barley Flour
Experience the delightful texture and subtle aroma of “sulppang” (a traditional Korean steamed cake) transformed into convenient muffins. Made with HACCP-certified barley flour, these muffins are soft, chewy, and easy to digest, making them a hit with all ages. The added raisins bring bursts of sweetness, creating a wholesome and satisfying treat.
Ingredients
- 3 cups “Sulppang” Barley Flour
- 1 cup Makgeolli (Korean rice wine)
- 1/2 cup Milk
- 1 cup Raisins (reserve some for topping)
Cooking Instructions
Step 1
For this recipe, pumpkin barley flour was used to enhance the flavor, but regular barley flour can also be substituted.
Step 2
This recipe utilizes safe and hygienic HACCP-certified products, ensuring a healthier treat.
Step 3
Prepare your ingredients: 3 cups of “Sulppang” barley flour, 1 cup of makgeolli, 1/2 cup of milk, and 1 cup of raisins. Have your muffin tin or baking molds ready.
Step 4
In a large bowl, add the 3 cups of barley flour.
Step 5
Gently pour in the 1/2 cup of milk.
Step 6
Add the 1 cup of makgeolli and mix. The yeast in makgeolli helps the batter ferment, resulting in a softer texture.
Step 7
Add about 3/4 cup of the raisins to the batter, reserving the rest for topping. These will add delightful bursts of sweetness.
Step 8
Using a spatula or spoon, gently mix all the ingredients until no dry flour remains. Avoid overmixing; a slightly lumpy batter is fine.
Step 9
Prepare your muffin cups. Lining them with paper liners or greasing them will make removal easier after steaming.
Step 10
Fill each muffin cup about 80% full with the batter. The muffins will expand as they steam, so do not overfill.
Step 11
Here’s how the beautifully filled muffin cups look – ready for steaming!
Step 12
Sprinkle the reserved raisins on top of the batter in each cup for decoration. This adds a lovely sweet finish.
Step 13
Place a steamer basket over a pot of boiling water. Carefully arrange the filled muffin cups in the steamer, cover with a lid, and steam for 20 minutes. To check for doneness, insert a skewer; it should come out clean.
Step 14
Congratulations! Your healthy and delicious “sulppang” muffins, loved by everyone, are now ready. They are best enjoyed warm!
Step 15
The addition of milk makes these “sulppang” muffins especially soft, sweet, and chewy, with a distinctive subtle alcoholic aroma.
Step 16
Once slightly cooled, package these delightful muffins in attractive wrappers and gift them to your loved ones. It makes for a thoughtful and unique present!
