Succulent Korean Vegetarian Rice Cakes (Dangjin Halabogi)
Discover a delectable vegetarian dessert recipe that showcases traditional Korean flavors and textures with our twist on the popular Dangjin Halabogi. This plant-based dish features sweet rice cakes, toasted sesame seeds, pine nuts, and more. Perfect for a party or special occasion!
Allergens
Nuts, Sesame Seeds
Ingredients
- 1. 200g Sweet Rice Cakes (Injeolmi) 2. 50g Toasted Sesame Seeds 3. 30ml Honey 4. 100g Sugar 5. 100g Pine Nuts, toasted 6. 150ml Soy Milk 7. 200g Sweet Rice Flour (Nuruk) 8. 20g Butter 9. 1 tsp Vanilla Extract 10. 1 pinch of Salt
Instructions
- Begin by preparing the Sweet Rice Cakes (Injeolmi). In a saucepan, mix together soy milk and Nuruk until well combined. Cook over low heat for about 20 minutes or until it thickens into a paste like consistency.
- Add butter, vanilla extract, and sugar to the mixture, stirring continuously until fully incorporated. Remove from heat and let cool.
- In a separate bowl, combine Sweet Rice Cakes with honey, toasted sesame seeds, and toasted pine nuts. Gently mix to coat the cakes evenly.
- Carefully fold in the cooled Nuruk mixture into the Sweet Rice Cakes until fully combined. Cover and refrigerate for at least 2 hours or overnight for best results.
- Before serving, sprinkle a pinch of salt over the chilled rice cakes for an extra touch of flavor.
- To plate, arrange the Dangjin Halabogi in a flat overhead plating, centered and with soft daylight. For a bottom view, capture the dish from a 45 degree cinematic angle with shallow focus, emphasizing food textures.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Chef’s Insight
The balance of flavors and textures in this dessert is designed to create an unforgettable dining experience.
Notes
This recipe is designed for those who love the art of plating as well as the taste.