Korean Sweet Rice Cakes

• Vegan
• Gluten free

• Produce

  • 1 cup Adzuki red beans
  • 1 tsp Matcha green tea, powder

• Baking & Spices

  • 1 tbsp Black sesame seeds, roasted and ground
  • 1 cup Brown sugar
  • 1 1/2 tsp Cinnamon
  • 1 pinch Salt
  • 1/2 tsp Salt
  • 10 tbsp Sugar
  • 2 cups Sweet rice flour
  • 1 tsp Vanilla

• Nuts & Seeds

  • 4 tbsp Coconut

• Liquids

  • 3/4 cup Water

Found on biggirlssmallkitchen.com

Ingredients

• 1 cup Adzuki red beans
• 1 cup brown sugar
• 1 pinch salt
• 1 teaspoon vanilla
• 1½ teaspoons cinnamon
• 2 cups sweet rice flour
• ½ teaspoon salt
• 2 tablespoons sugar
• ¾ cup boiling water
• 1 teaspoon matcha green tea powder
• ½ cup sugar
• 1 tablespoon black sesame seeds, roasted and ground
• 4 tablespoon shredded coconut, roughly chopped

Directions

• Rinse the beans and soak overnight. The next day, drain and rinse again, then put in a pot with 3 cups of water and bring to a boil. Lower the heat and cook until very soft (taste several to make sure they’re all soft). When the beans are ready, drain any excess water, transfer to a food processor and purée until smooth. Place the bean purée back in the pot, add the brown sugar, a pinch of salt, vanilla and cinnamon. Stir until warm and fully blended. Set aside.
• Place 2 cups of sweet rice flour in a bowl and add in the salt and sugar. Slowly add the boiling water and mix thoroughly until it forms a firm dough. When mixed through, set aside and prepare the toppings.
• Combine the matcha green tea powder with the sugar. Roast the black sesame seeds seeds until they pop, then lightly grind with a mortar and pestle. Place those in another bowl. Place the shredded coconut in another bowl.
• Take a portion of the rice flour dough and roll into a small bowl, about the size of a ping pong ball. Flatten into a bowl shape, about ¼-inch thick. Place a ½ teaspoon of sweet red bean paste into the center and fold the edges over. Pinch together at the creases to seal the red bean inside and roll back into a ball. Continue with the remaining dough.
• Fill a bowl with cold water and set to the side. Bring a pot of water to a boil and place the rice cakes in the pot making sure they don’t stick to the bottom. Once they float to the top, remove from the boiling water and place in the bowl of cold water. After a few minutes, set on a plate to air dry.
• Once the rice cakes are dry and sticky, place in the topping bowls, rotating the cake so that all sides are thoroughly covered. Continue until all cakes are covered, then enjoy!