Baked rice cakes that are pudgy and tender with an unmistakable chewy texture created by Korean immigrants that settled in the states, specifically LA, seeking to recreate the ddeok rice cake of their homeland.
|Sweet rice flour||1 1/2 Cup (24 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Fine salt||1/4 Teaspoon|
|Water/Whole milk||1 1/4 Cup (20 tbs)|
|Vanilla extarct/Almond extract||1 Teaspoon|
|Cooked aduki beans/Dried fruits||1 Cup (16 tbs)|
Preheat the oven at 375 degrees.
In a bowl, combine all the dry ingredients.
Pour water and extract and blend until smooth.
Add adzuki beans and stir.
Pour the batter in mini cupcake tins.
Bake for about 40 minutes or until rice cake is dried, chewy and has a brown top.
Cool completely before serving.
Drizzle with brown rice syrup or honey and serve.