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Korean rice cake that frequently contains beans, nuts, dried fruit, and other healthy ingredients.

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Recipe Summary test

prep:
15 mins
cook:
1 hr
additional:
20 mins
total:
1 hr 35 mins
Servings:
16
Yield:
16 big rectangles
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan generously with oil.

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  • Whisk milk and egg together in a bowl.

  • Sift rice flour, sugar, baking powder, and salt together in a separate bowl. Mix in milk mixture until well blended. Fold in dried fruit. Pour batter into the prepared baking pan.

  • Bake in the preheated oven until edges start to brown, about 1 hour. Let cool completely, 20 to 30 minutes, before slicing.

Cook's Note:

When adding dried fruits, it may be acceptable to decrease sugar by 1 tablespoon for every 1/2 cup of dried fruit added.

Nutrition Facts

153 calories; protein 2.8g; carbohydrates 32.5g; fat 1.7g; cholesterol 13.5mg; sodium 120.4mg. Full Nutrition
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