Jeungpyeon (Rice Cake)

Chef You Jong-Ha's Traditional Korean Dessert

INGREDIENTS

Rice Flour, Makgeolli (rice wine)

1. Knead

Rice Flour, Warm Sugar Water, Makgeolli (Rice Wine)

TIP: A well-kneaded dough makes a shape of bird beak when a piece of dough is torn off.

2. Ferment

Dough

TIP: Ferment the dough at room temperature for 4 hours.

TIP: Stir gently to remove bubbles from the dough.

TIP: Removing bubbles repeatedly makes the dough more chewy and tasty.

TIP: Put the fermented dough in a mold.

3. Steam

Fermented Dough

TIP: Steam the fermented dough over low heat for 5 mintues and over high heat for 20 mintues, and then over low heat for 5 mintues again.

RECIPE

1. Knead rice flour, warm sugar water and Makgeolli (rice wine)

2. Steam the fermented dough.

Effects of Makgeolli

Makgeolli is rich in food fiber making the bowel movement smoother and also helps prevent hypertension and cardiovascular diseases.

Let's be hooked on the taste of Jeungpyeon (Rice Cake) which is soft and tender, as well as chewy.

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