Sweet and Chewy Purple Sweet Potato Rice Cakes (Goguma Tteok)
Purple Sweet Potato Rice Cake Recipe
Enjoy this delicious homemade purple sweet potato cake recipe! These chewy rice cakes are filled with sweet red bean paste, making them a delightful treat for all ages. They are perfect for special occasions or as a satisfying snack. Follow this recipe to create your own delightful purple sweet potato cakes!
Main Ingredients
- 500g purple sweet potatoes (about 2-3 medium)
- 250g all-purpose flour (approx. 2 cups)
- 250g sweet rice flour (glutinous rice flour, approx. 2 cups)
- 200g red bean paste (store-bought or homemade)
- Water, as needed (to adjust dough consistency)
Cooking Instructions
Step 1
First, wash the purple sweet potatoes thoroughly. Steam them with the skin on until very tender (this will take about 20-30 minutes). Once cooked, peel the sweet potatoes while they are still warm. Mash them well, then pass them through a fine-mesh sieve to achieve a smooth puree. In a separate bowl, combine the all-purpose flour and sweet rice flour and mix well. Add the mashed sweet potato to the flour mixture. Gradually add water, a little at a time, while kneading until you achieve a smooth and chewy dough. Be careful not to add too much water; the dough should be firm but pliable.
Step 2
Divide the prepared sweet potato dough into 10 equal portions. Divide the red bean paste into 10 equal portions as well, and shape each portion into a small ball. Take one portion of the dough, flatten it into a disc, and place a ball of red bean paste in the center. Carefully wrap the dough around the red bean paste, ensuring there are no gaps or leaks. Pinch the edges together to seal completely. Gently press the filled dough ball flat with your palm to form a disc-shaped rice cake. Ensure the red bean paste is evenly distributed within the dough.
Step 3
Heat a non-stick frying pan over medium heat and add a generous amount of oil. Place the shaped sweet potato cakes into the hot oil. Cook for about 5 minutes until the bottom side is golden brown and slightly crisp. Carefully flip the cakes and cook the other side for another 5 minutes, until golden brown and cooked through. Total cooking time will be approximately 10 minutes. Ensure you adjust the heat to prevent burning. This process will result in a delightfully crispy exterior and a chewy, delicious interior.
