Korea / Desserts

Roasted soybean rice cakes

Name: Roasted soybean rice cakes
Prep time: 20 min
Cook time: 15 min
Yield: 6 portions
Cuisine: Korea
Ingredients: 200 g glutinous rice flour; 200 ml water; 30 g sugar; 0.125 tsp salt; 50 g roasted soybean powder

Roasted soybean rice cakes in a practical home-cooking adaptation, with clear everyday steps.

Prep20 min

Cook15 min

Yield6 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

6 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Mix flour, sugar, salt and water into a thick smooth batter in a heatproof bowl.
Steam the covered bowl over simmering water for 15 minutes until dough is translucent and cooked through.
Carefully stir and fold hot dough with an oiled sturdy spoon, then spread onto soybean powder.
Cool until safe to handle, cut small pieces with an oiled knife and coat all sides in powder.

A little kitchen note

Untested editorial adaptation. Very chewy rice cakes pose a choking risk; cut small and chew carefully.

Allergen notes

Soy. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/6 of the recipe)

Energy: 152 kcal
Protein: 3.1 g
Carbs: 33.6 g
Fat: 0.3 g
Fibre: 1.1 g
Total sugar: 5.1 g
Sodium: 52 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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