Cake is a traditional Korean snack, and the method is very similar to rice dumplings, where glutinous rice is cooked and repeatedly pounded into cakes. However, when eating it, the combination is more like a donkey rolling, usually accompanied by bean paste filling and soybean noodles
By Cha Su Su Baking Diary
<h2>Royalties</h2>
Glutinous rice balls
Glutinous rice flour 70 g
Cornstarch 15 g
Powdered sugar 15 g
Milk 100 g
Butter 8 g
Chocolate sauce
Chocolate beans 50 g
other
Bean paste filling 80g
White chocolate to taste
<h2>Practice steps</h2>
1: Pour corn starch, powdered sugar, glutinous rice flour and milk into a bowl and stir well
2: Sift into a dish, wrap in plastic wrap and steam
3: Add butter while steaming and stir until fully absorbed
4, knead until the surface is smooth, form a long strip, divided into the same size of glutinous rice dumplings Bean paste filling is also divided into about 10g small balls The glutinous rice dumplings are pressed into thin slices
5, wrap the bean paste filling, put away the mouth, and press the flat into a cake again
6: Melt the chocolate beans in water and stir well with butter
7: Then wrap the glutinous rice cake evenly on the surface and squeeze a layer of white chocolate on the surface
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