Sticky Rice Cake is a traditional Korean dessert. This type of GyeongDan is a modernized sticky rice cake. Traditionally, you would cover the sticky rice cakes with mung bean crumbs, black sesame seeds, soy bean powder, or something similar. However, this modern style sticky rice cake uses cake crumbs with honey and walnuts. If you don’t like soy bean powder or black sesame seeds much, like me, you will like this one. Since the honey and cake crumbs are sweet, you may not need sugar in the batter, but If you like sweet food, you can add 2 Tbsp of sugar in the batter.
Sweet rice flour
1 Cup (16 tbs)
1 Cup (16 tbs)
2 Tablespoon (Optional)
1⁄3 Cup (5.33 tbs), crushed
3 Cup (48 tbs), crumbled
1⁄3 Cup (5.33 tbs)
1. In a mixing bowl add sweet rice flour, sugar, salt and mix well.
2. Add water and stir it well so that no lumps are formed. Cover it with a platic wrap and cook it in the microwave oven for 3 to 6 minutes at high power. The batter becomes a thick dough. Knead the dough with a fork for at least 5 minutes.
3. Place a baked yellow cake on a plate and cut off the brown crust with a knife and crumble the cake using your fingers.
4. Add the walnut pieces to the dough and mix gently so as to not crumble the walnuts further.
5. Wet your palms with a little water mixed with a pinch of salt while working on the dough. Take small portions of the sticky rice dough, roll them into small bals and roll it on a plate of honey followed by the cake crumbs.
Sweet sticky rice cakes are a must-have for the Lunar New Year in Korea. Watch this video to learn how to turn the traditional Korean dessert into a modernized sticky rice cake. These chewy, sticky rice cakes are bejeweled with walnuts and coated with cake crumbs. Each mouthful is redolent of the sweet fragrance imparted by the honey. You do not need to wait for the New Year to make these, enjoy them whenever you get a craving to eat something sweet and something Korean!