Castella Pumpkin Injeolmi Tteok: Easy Korean Rice Cake
300kcal
Ingredients
- 110 g steamed pumpkin (peeled)
- 120 g glutinous rice flour
- 2 tbsp sugar
- 1/3 tsp salt
- 100 g castella cake (or madeleine or muffin)
- 2 tbsp sesame oil
Equipment
- 1 microwave safe bowl with lid(or plastic wrap)
- 1 fork or masher
- 1 steamer(deep wok) with lid
- 1 steamer cloth (or baking paper)
- 1 silicone spatula or rice paddle
- 1 plastic gloves
- 1 chopper
- 1 Knife & cutting board
Method
- Cut the pumpkin into quarters and remove the seeds.
- Put the pumpkin pieces in a microwave-safe bowl. Add ½ cup of water, cover with a lid or wrap, and poke a few holes. Microwave for 5–7 minutes, or until tender when pierced with chopsticks.
- Once cooked, peel off the pumpkin skin.
- Add sugar and salt to the pumpkin, then mash well with a fork or masher until smooth.
- Add glutinous rice flour to the mashed pumpkin and mix until it forms a dough.
- Line a steamer with a cloth or parchment paper. Poke small holes in the paper so steam can pass through, and lightly oil the surface.
- Steam the dough over medium heat for 10 minutes with the lid closed. It’s ready when the color turns slightly translucent and no white flour is visible inside.
- Remove the steamed dough and knead it while it’s hot to make it chewy. Flatten it into a thick, wide sheet. (Tip: Use a spatula first, then wear plastic gloves lightly brushed with sesame oil. The dough is sticky when hot.)
- Blend or finely grind the white part of the Castella cake (or sponge cake) in a chopper. You can also sift it through a fine sieve for a finer texture.
- Sprinkle the finely ground cake evenly over the surface of the rice cake.
- Cut into bite-size pieces and enjoy!
