Korean Spicy Mochi Cakes: A Paleo Delight with Gochugaru and Honey – Easy, Elegant Dessert Recipe for Two
Discover a unique fusion of Korean and Paleo flavors with our mouthwatering recipe for Spicy Mochi Cakes. Made with almond flour, gochugaru, and honey, these delicious dessert cakes are perfect for any occasion. Serve them up and enjoy the perfect balance of sweetness and spice.
Allergens
Eggs, Almonds
Ingredients
- 1 cup almond flour
- 2 tbsp tapioca starch
- 3 large eggs
- 3 tbsp honey
- 2 tbsp gochugaru (Korean red pepper flakes)
- 1 tsp baking powder
- A pinch of salt
- Cooking oil for frying
Instructions
- In a medium bowl, whisk together the almond flour, tapioca starch, baking powder, and a pinch of salt.
- In another bowl, beat the eggs and mix in the honey until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter is formed.
- Fold in the gochugaru, ensuring an even distribution of spice throughout the mixture.
- Heat cooking oil in a frying pan over medium heat.
- Drop spoonfuls of batter into the hot oil and cook for 2 3 minutes on each side or until golden brown.
- Remove from the pan and drain on paper towels.
- Serve immediately and enjoy!
Chef’s Insight
Gochugaru adds a unique twist to traditional Korean desserts, and its heat pairs beautifully with the sweetness of honey. The texture of these mochi cakes is soft and chewy, making them an irresistible treat for any palate.
Notes
For a more elaborate presentation, garnish the mochi cakes with a sprinkle of gochugaru and a few edible flowers.