Steamed Rice Cake with Makgeolli (Soolppang)
Easy & Delicious Rice Cooker Makgeolli Soolppang Recipe
Learn how to make a wonderfully moist and flavorful Soolppang (Korean steamed rice cake) easily at home using your rice cooker! This recipe is perfect for beginners, requiring no special equipment. The subtle aroma of makgeolli (Korean rice wine) combined with a pleasant sweetness makes this a delightful treat for all ages.
Main Ingredients
- All-purpose flour or cake flour: 250g
- Milk (room temperature): 60ml
- Makgeolli (room temperature): 150ml
- Sugar: 40g
- Instant dry yeast: 1 teaspoon (1t)
- Salt: 1.5 teaspoons (1.5t)
- Egg: 1 (room temperature)
- Butter (solid, for greasing rice cooker)
- Watermelon seeds (for topping, optional)
Cooking Instructions
Step 1
In a bowl, combine the flour (250g), sugar (40g), salt (1.5 tsp), and instant dry yeast (1 tsp). (Tip: If you’re not concerned about perfectly releasing the cake from the rice cooker, you can mix these ingredients directly in the rice cooker pot.)
Step 2
Add the room temperature milk (60ml), makgeolli (150ml), and the beaten egg (1) to the dry ingredients. Stir until well combined.
Step 3
The resulting batter will be quite thin and watery. Ensure there are no lumps for a smooth texture.
Step 4
Lightly cover the bowl with parchment paper or plastic wrap. This prevents anything from falling into the batter and helps keep it from drying out, while still allowing for some air circulation.
Step 5
To maintain a warm environment for fermentation, place a clean kitchen towel over the parchment paper or plastic wrap.
Step 6
Let the batter ferment at room temperature. In cooler weather (like winter), this might take about 6 hours, but in warmer conditions (like summer), 3 hours is often sufficient. For convenience, you can prepare the batter the night before and let it ferment overnight. The batter should visibly puff up, nearly doubling in size.
Step 7
To ensure the Soolppang releases easily after steaming, generously grease the bottom of the rice cooker pot with solid butter. You can simply rub the stick butter directly onto the surface without melting it.
Step 8
Pour the fermented batter into the prepared rice cooker pot. Gently tilt and swirl the rice cooker from side to side a few times to help level the surface of the batter. Don’t worry about making it perfectly smooth.
Step 9
If desired, sprinkle watermelon seeds on top as a garnish. (Tip: Other delicious topping options include raisins, chopped almonds, pumpkin seeds, or crushed peanuts.)
Step 10
Select the ‘Steam’ or ‘Cook’ function on your rice cooker and set it for 40 minutes. To check for doneness, insert a skewer or toothpick into the center; if it comes out clean, the cake is fully cooked. If any batter sticks, steam for an additional 5 minutes.
Step 11
Carefully remove the steamed Soolppang from the rice cooker and invert it onto a serving plate. It should come out cleanly thanks to the buttered base.
Step 12
Enjoy your delicious, homemade Soolppang warm! It’s a delightful and wholesome treat with a subtle hint of makgeolli.
