Desserts, Drinks & Baking

Kkotseolgi (Flower Steamed Rice Cake)

Name: Kkotseolgi (Flower Steamed Rice Cake)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 112 g Non-glutinous rice flour; 5 Jujubes; 3.5 g Prickly pear (baengnyeoncho) powder; 3.5 g Kabocha powder; 3.5 g Spinach powder; 3 g Sugar; 25 g White bean paste (baek-angeum); 2 g Milk; 3 g Pumpkin seeds; 15 g per color Water

꽃설기

A multi-colored steamed rice cake of rice flour tinted with prickly pear, kabocha and spinach powders, mixed with jujube flesh and white bean paste, steamed in molds and decorated with pumpkin seeds and jujube. Dried jujube flesh reduces the sugar needed.

📝 Step-by-Step Instructions

Mix each color powder with a portion of rice flour and add 15 g of water.

Kkotseolgi (Flower Steamed Rice Cake) — step 1

Sift again and mix in the sugar.

Kkotseolgi (Flower Steamed Rice Cake) — step 2

Mix in the soaked jujube flesh (and white bean paste and milk).

Kkotseolgi (Flower Steamed Rice Cake) — step 3

When the steamer is steaming, line it with cloth, set the molds and fill with the rice flour.

Kkotseolgi (Flower Steamed Rice Cake) — step 4

Level the tops and steam for 20 minutes.

Kkotseolgi (Flower Steamed Rice Cake) — step 5

Decorate with pumpkin seeds and jujube.

Kkotseolgi (Flower Steamed Rice Cake) — step 6

📊 Nutrition Facts (per serving)

374Calories (kcal)

81.9 gCarbs

7 gProtein

2 gFat

3 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.