Perfectly SuccessfuI! Chewy Kongseolgi (Bean Rice Cake)
Perfectly SuccessfuI! Chewy Kongseolgi (Bean Rice Cake)
The Secret to Perfectly Successful Kongseolgi, Discovered After Two Years of Failure
Have you ever felt frustrated by repeated failures when making seolgi (Korean steamed rice cake)? I almost gave up on making seolgi two years ago due to the stress! However, after refusing to give up and challenging myself again this year, I finally discovered the secret to making a perfect Kongseolgi! The pride I feel from making the cake I’ve dreamed of day and night is beyond words. I was happy to be able to make the bread I wanted starting last year, after giving up for years, and now being able to make rice cakes the way I want is just unimaginably wonderful. The biggest advantage of anything made by yourself is that it’s healthy and tastes great! Check out the detailed recipe video and try making the easy Kongseolgi. Stay healthy today! ♡
Ingredients- 350g Wet Rice Flour
- 11 tsp Water
- 3.5g Salt
- 35g Sugar
- 90g Soaked and Cooked Soybeans (Seoritae)
Cooking Instructions
Step 1
First, it’s time to cook the seoritae (soybeans), which are the star ingredient of Kongseolgi. Add enough water to cover the beans and boil them thoroughly. It’s crucial to cook the beans until they are tender.
Step 2
Drain the cooked seoritae completely using a sieve. Any remaining water can affect the texture of the rice cake, so make sure to drain it meticulously.
Step 3
Sift the rice flour to break up any clumps and aerate it, creating a fine powder. This step is the first step towards achieving a soft texture for your rice cake.
Step 4
Now, let’s hydrate the sifted rice flour. Add the salt and gradually sprinkle in the water while gently rubbing the rice flour with your hands until it’s evenly moistened. Then, sift it again to ensure there are no lumps and the flour is crumbly. This process, called ‘water-giving,’ is a vital step that determines the moisture and softness of the rice cake.
Step 5
Add the drained, cooked seoritae to the prepared rice flour and mix them thoroughly. Gently mix with your hands, ensuring the beans are evenly distributed throughout the flour. The key is to mix without clumping the beans.
Step 6
Once the rice flour and beans are well combined, add the sugar and mix gently again. Sugar not only adds sweetness to the cake but also helps enhance its chewy texture.
Step 7
Place a mousse ring (or your desired mold) on the steamer rack where steam is already rising. First, layer the cooked seoritae at the bottom of the ring. Then, evenly fill the rest with the rice flour mixture. Layering the beans at the bottom makes them visible when the cake is cut, adding to its appealing presentation.
Step 8
Now it’s time to steam the rice cake in the steamer. Steam over high heat for about 20-25 minutes, or until the cake is fully cooked. Steaming for too short a time may result in an undercooked cake, while steaming for too long can make it tough, so pay attention to the steaming time.
Step 9
Your delicious Kongseolgi, steaming hot, is now ready! Carefully remove it from the steamer, cut it into desired portions, and arrange it on a beautiful plate for a stunning presentation that will impress everyone. It’s especially chewy and delicious when served warm. Enjoy your meal and stay healthy! ♡
