Steamed Rice Cake with Mung Beans

Steamed Rice Cake with Mung Beans Recipe from Korea

Region / culture: Korea | Servings: 8

Introduction

Steamed Rice Cake with Mung Beans, also known as Nokdoo cake, is a traditional Korean dessert that is both delicious and nutritious. This recipe combines glutinous rice and mung beans to create a sweet and sticky cake that is perfect for tea or coffee breaks.

History

The origins of Steamed Rice Cake with Mung Beans can be traced back to ancient Korea, where it was a popular dessert enjoyed by the royal court and common people alike. The combination of glutinous rice and mung beans was not only delicious but also provided a good source of energy and nutrients.

Ingredients

3 cups of glutinous rice
2 cups of skinless yellow mung beans
2 tsp of salt
0.25 cup of sugar

How to prepare

Rinse the rice well, cover it with cold water, and let it soak overnight or for 12 hours. Drain the rice well and grind it in a food processor until it becomes a dense, sticky paste.
Cover the beans with cold water and let them soak for 2 hours. Drain the beans and put them in a Chinese-style steamer. Steam the beans for 15 minutes. Coarsely grind the beans in a food processor and mix them with salt and sugar.
Place a wet kitchen towel (flat, not Turkish weave) over and around the perforated steamer tray.
Prepare a layered cake on the towel as follows: Start with a layer of the ground mung beans, about 0.25 inch thick, in a round or rectangular shape. Cover this layer with 0.5 inch of glutinous rice and top it with another 0.25 inch layer of mung beans.
Cover the steamer tightly and steam the cake for 45 minutes to 1 hour. Test the cake with a toothpick. If the toothpick comes out dry, the cake is done.
Carefully lift the cake in the towel and turn it upside down on a cutting board.
Allow the cake to cool slightly, then slice it into convenient sections while still warm.
Serve the cake immediately while it's fresh, along with tea or coffee.

Notes

To store the cake, place it in the freezer as it tends to ferment when refrigerated for more than 1 day. Put the cake sections in aluminum or plastic trays, cover them, and freeze. When needed, reheat the sections in a steamer for 5 to 10 minutes.
If skinless yellow mung beans are not available, you can use green mung beans instead. However, you must skin them before preparing the rice cake. Soak the green beans in water for 4 hours, then rub them between your hands to easily remove the skins. Drain the beans, discard the skins, and use the green beans as instructed in the recipe. Additional soaking is not necessary.
Glutinous rice, also known as sweet rice, is a special type of rice often used for sweets in Asia. It has a dense and gummy texture, which may appeal to Western tastes.
The Nokdoo cake has simple ingredients, is vegetarian, fat-free, and delicious. It's a unique addition to tea and coffee breaks.
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Variations

Add a sprinkle of sesame seeds or chopped nuts on top of the cake for extra crunch and flavor.
Mix in some dried fruits such as raisins or apricots for a sweet and chewy texture.
Drizzle some caramel sauce or chocolate syrup over the cake for a decadent touch.

Cooking Tips & Tricks

Soaking the rice and beans overnight or for a few hours helps to soften them and make them easier to grind.

- Using a wet kitchen towel in the steamer helps to prevent the cake from sticking to the tray.

- Testing the cake with a toothpick ensures that it is cooked through and ready to be served.

- Freezing the cake helps to preserve its freshness and prevent it from fermenting.

Serving Suggestions

Steamed Rice Cake with Mung Beans can be served as a dessert or snack alongside tea or coffee. It can also be enjoyed on its own or with a dollop of whipped cream or a drizzle of honey for added sweetness.

Cooking Techniques

Steaming is the main cooking technique used in this recipe, as it helps to cook the rice and beans evenly and retain their natural flavors and nutrients. Steaming also helps to create a soft and sticky texture that is characteristic of this traditional Korean dessert.

Ingredient Substitutions

If skinless yellow mung beans are not available, you can use green mung beans instead. Simply follow the instructions for skinning the green beans before grinding them and mixing them with salt and sugar. The taste and texture may vary slightly, but the overall result will still be delicious.

Make Ahead Tips

Steamed Rice Cake with Mung Beans can be made ahead of time and stored in the freezer for up to a few weeks. Simply slice the cake into sections, place them in aluminum or plastic trays, cover them, and freeze. When ready to serve, reheat the sections in a steamer for 5 to 10 minutes.

Presentation Ideas

To make the cake more visually appealing, you can garnish it with fresh fruits such as berries or kiwi slices. You can also dust the top of the cake with powdered sugar or cocoa powder for a decorative touch. Serving the cake on a decorative platter or cake stand can also enhance its presentation.

Pairing Recommendations

Steamed Rice Cake with Mung Beans pairs well with a variety of beverages, including green tea, black tea, coffee, or hot chocolate. The sweet and sticky texture of the cake complements the bold flavors of these drinks, making it a perfect accompaniment for a relaxing tea or coffee break.

Storage and Reheating Instructions

To store Steamed Rice Cake with Mung Beans, place the cake sections in the freezer in aluminum or plastic trays. When ready to serve, reheat the sections in a steamer for 5 to 10 minutes until warmed through. Avoid refrigerating the cake for more than 1 day, as it may ferment.

Nutrition Information

Calories per serving

Each serving of Steamed Rice Cake with Mung Beans contains approximately 200 calories. This makes it a relatively low-calorie dessert option that can be enjoyed as part of a balanced diet.

Carbohydrates

Each serving of Steamed Rice Cake with Mung Beans contains approximately 45 grams of carbohydrates. Carbohydrates are the body's main source of energy and are essential for overall health and well-being.

Fats

This recipe is fat-free, making it a healthy and guilt-free dessert option. Fat-free desserts are a great choice for those looking to maintain a balanced diet and reduce their intake of saturated fats.

Proteins

Steamed Rice Cake with Mung Beans provides a good source of plant-based proteins from the mung beans. Proteins are essential for building and repairing tissues in the body, making this dessert a nutritious and satisfying treat.

Vitamins and minerals

Mung beans are rich in vitamins and minerals, including folate, iron, and magnesium. These nutrients are important for overall health and well-being, and adding mung beans to this recipe helps to boost its nutritional value.

Alergens

This recipe is free from common allergens such as nuts, dairy, and eggs, making it suitable for those with food allergies or dietary restrictions. However, it is important to check the ingredients for any potential allergens before consuming.

Summary

Steamed Rice Cake with Mung Beans is a nutritious and delicious dessert that is low in fat and calories, high in carbohydrates and proteins, and rich in vitamins and minerals. It is a healthy and satisfying treat that can be enjoyed by the whole family.

Summary

Steamed Rice Cake with Mung Beans is a traditional Korean dessert that is both delicious and nutritious. This recipe combines glutinous rice and mung beans to create a sweet and sticky cake that is perfect for tea or coffee breaks. With its simple ingredients, fat-free content, and unique flavor, this dessert is a must-try for anyone looking to explore Korean cuisine.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Steamed Rice Cake with Mung Beans. It was a hot summer day, and I was visiting my friend Lien in her small village in Vietnam. Lien was known throughout the village for her incredible cooking skills, and she had graciously invited me to learn some of her secrets in the kitchen.

As we sat in her humble kitchen, surrounded by the fragrant smells of herbs and spices, Lien began to teach me how to make one of her most beloved dishes - Steamed Rice Cake with Mung Beans. She explained that this dish was a traditional Vietnamese dessert that was often enjoyed during special occasions and celebrations.

To start, Lien showed me how to prepare the mung beans. She soaked them overnight and then cooked them until they were soft and creamy. She then mashed the beans into a smooth paste, adding a touch of sugar for sweetness.

Next, Lien taught me how to make the rice cake. She combined rice flour, coconut milk, and sugar in a large bowl, stirring until the mixture was smooth and lump-free. She then poured the batter into a steamer lined with banana leaves, spreading it out evenly with a spatula.

As the rice cake steamed, filling the kitchen with a tantalizing aroma, Lien shared with me the story of how she learned this recipe from her own grandmother many years ago. She explained that her grandmother had passed down the recipe to her, just as I was now learning it from her.

After the rice cake had finished steaming, Lien carefully removed it from the steamer and allowed it to cool. Once it had set, she cut it into small squares and topped each piece with a generous dollop of the sweet mung bean paste.

As we sat down to enjoy the fruits of our labor, I marveled at the delicate balance of flavors and textures in the dish. The soft, pillowy rice cake paired perfectly with the creamy mung bean filling, creating a dessert that was both comforting and satisfying.

Before I left Lien's village, she presented me with a handwritten copy of the recipe for Steamed Rice Cake with Mung Beans. She urged me to practice making the dish at home, telling me that it was a recipe that had been passed down through generations and should be cherished and shared.

And so, I returned home with a newfound appreciation for the art of cooking and a desire to continue learning and experimenting in the kitchen. The recipe for Steamed Rice Cake with Mung Beans became a staple in my repertoire, a reminder of the day I spent with Lien, learning from a master in her own right.

To this day, whenever I make this dish, I am transported back to that hot summer day in Lien's village, surrounded by the sights, sounds, and smells of Vietnam. And I am grateful for the gift of friendship and knowledge that she shared with me that day.