THESE ARE SPECIAL OCCASION rice cakes for the harvest moon festival in Korea. Filled and shaped, often elaborately decorated, they are complicated to make. Below is a more accessible version for this tasty treat.
- Cook & Prep Time: 1 hr.
- Yield: 15 filled cakes
Nutrition Info per serving
- Calories 582
- Fat 13.4 g
- Carbohydrates 55 g
- Sodium 1 mg
Ingredients
- 3 cups sweet rice flour
- 3 tbsp honey
- 4 tbsp pine nuts, coarsely crushed
- 4 tbsp sesame seeds, toasted and coarsely crushed
- Pine needles, optional
- 1 tbsp toasted sesame oil
Preparation
- Mix flour with ½ cup water and knead until smooth, around 2 minutes.
- To make the filling, mix pine nuts with half of the honey in one small bowl; mix sesame seeds with half of the honey in another small bowl. Take 1 ounce of dough, roll into a ball, then make a well in the center and put in a tsp or two of filling. Shape ball around filling.
- When all dough and filling have been used, place dough balls in a steamer lined with cheesecloth (and covered with pine needles, if using) and steam for 0 minutes. When done, remove to a serving tray and brush with sesame oil.
