Moist Gold Kiwi Rice Cake
Soft Rice Cake Recipe Made with Sweet Gold Kiwis
Introducing a moist and tender kiwi seolgi (steamed rice cake) made with a sweet gold kiwi puree. This delightful cake is perfect for special occasions or as a delightful snack for children. Make it easily at home!
Ingredients for a 15cm (approx. 6-inch) Round Mousse Ring- 300g glutinous rice flour (pre-mixed with salt)
- 4 Tbsp kiwi puree
- Water (as needed)
- 38g unrefined brown sugar
- 1 gold kiwi (for decoration)
- Dried cranberries (optional)
Kiwi Puree Seasoning- 2 gold kiwis
- 1 Tbsp unrefined brown sugar
- 2 gold kiwis
- 1 Tbsp unrefined brown sugar
Cooking Instructions
Step 1
Let’s start by preparing the basic ingredients for our cake! It’s best to use ‘seup-sik’ (wet-milled) glutinous rice flour, which is pre-ground with salt. If you’re using ‘geon-sik’ (dry-milled) rice flour, you’ll likely need to add significantly more water, so adjust the amount based on the dough’s consistency.
Step 2
First, we’ll make the ‘kiwi puree’ that will add a soft texture and refreshing flavor to the cake. Place the peeled gold kiwis in a blender and blend until smooth. Transfer the blended kiwi to a saucepan, add 1 tablespoon of unrefined brown sugar, and place it over medium-low heat. Stir constantly with a spatula and cook until slightly thickened, about 3-4 minutes. Remove from heat and let it cool.
Step 3
Sift the glutinous rice flour through a fine-mesh sieve to remove any clumps. Now, gradually add the kiwi puree, about 2 tablespoons at a time, to the rice flour. Use your hands to rub the flour and puree together until well combined. Adding only the puree might not provide enough moisture, so this is where you’ll add water little by little to achieve the right consistency. A good test is to squeeze a handful of the flour mixture: it should hold its shape without crumbling easily.
Step 4
Here’s a simple way to check the moisture level of your dough. Take a handful of the rice flour mixture, form it into a ball, and gently toss it in your palm a few times. If the dough holds together without breaking apart, the moisture is just right. If it feels a bit moist, that’s okay; a slightly softer dough will result in a more tender cake after steaming.
Step 5
Once the moisture is well-balanced, sift the rice flour mixture through the fine-mesh sieve one more time. Then, add the 38g of unrefined brown sugar and gently mix it into the rice flour.
Step 6
Carefully transfer the prepared rice cake dough into the mousse ring. Use a scraper or spatula to gently smooth the top surface, making it flat. Be careful not to press down too hard when filling the mold, as this can make the cake dense.
Step 7
Place the mold with the dough into a steamer that has reached a rolling boil. Steam over high heat for about 20 minutes, then reduce the heat to low and steam for an additional 5 minutes. Once fully cooked, turn off the heat, cover the pot, and let it rest for 2-3 minutes to allow it to ‘settle’ before removing. For decoration, you can arrange thinly sliced gold kiwi and dried cranberries on top. Enjoy your delicious gold kiwi rice cake!
