Purple Sweet Potato and Lettuce Roll Rice Cakes
Vibrant Purple Sweet Potato and Lettuce Roll Rice Cakes: A Healthy and Delightful Treat
My children were craving rice cakes, so I decided to make a special batch featuring purple sweet potatoes and fresh lettuce! These delightful “tteok” (Korean rice cakes) are layered with soft, steamed purple sweet potato, crisp lettuce, and a savory red bean powder topping. Purple sweet potatoes are celebrated for their abundant anthocyanins, vitamins C and E, and beta-carotene, which are potent antioxidants known to help prevent aging and boost immunity. Lettuce, richer in minerals and vitamins than many other leafy greens, is also a good source of iron, promoting healthy blood circulation. This recipe offers a beautiful visual appeal with its striking colors and is packed with nutritious ingredients, making it a wonderful and healthy treat for the whole family to enjoy.
Rice Cake Ingredients- 10 cups glutinous rice flour (preferably purchased from a mill)
- 120g fresh lettuce
- 60g steamed purple sweet potato
- 2 cups red bean powder (peeled red bean powder)
Seasoning- 1/2 Tbsp salt
- 5 Tbsp sugar (adjust to taste)
- 1/2 Tbsp salt
- 5 Tbsp sugar (adjust to taste)
Cooking Instructions
Step 1
Start by preparing the glutinous rice flour; it’s recommended to purchase it already finely ground from a local mill for the best texture. Steam the purple sweet potato until completely tender, then peel it. Wash the lettuce thoroughly under running water and gently pat it dry with paper towels to remove excess moisture. Sift the rice flour through a sieve to remove any clumps. For an even smoother texture, combine the steamed purple sweet potato with the rice flour and sift them together again.
Step 2
Tear the washed lettuce leaves into bite-sized pieces. Take a portion of the sifted rice flour and mix it with the torn lettuce pieces, gently coating them to create a fragrant lettuce-infused rice flour mixture. In a separate bowl, combine the remaining rice flour with the sugar and mix well until evenly distributed. Line a steamer with a clean kitchen cloth. Layer the ingredients in the steamer in the following order: red bean powder, plain rice flour mixture, red bean powder, the lettuce rice flour mixture, and finally, another layer of red bean powder. Avoid pressing down too firmly as you layer.
Step 3
You’ll be amazed by the beautiful contrast between the deep purple of the sweet potato and the vibrant green of the lettuce! When combining the ingredients, handle them gently. Avoid pressing too hard to ensure the rice cakes remain tender and don’t become dense.
Step 4
Place the layered rice cake mixture into a steamer basket over boiling water. Steam for approximately 15 to 20 minutes, or until the rice cakes are cooked through and tender. You can check for doneness by inserting a skewer or toothpick; it should come out clean.
Step 5
Once the rice cakes are fully steamed, carefully remove them from the steamer and let them cool slightly. While they are still warm, take fresh lettuce leaves and artfully roll them into rose shapes. Arrange these decorative lettuce roses on top of the cooled rice cakes for a beautiful presentation.
Step 6
Slice the finished rice cakes to reveal the stunning cross-section, showcasing the lovely layers of purple sweet potato and green lettuce. Enjoy these visually appealing and deliciously healthy Purple Sweet Potato and Lettuce Roll Rice Cakes!
