“Delectable Korean Mochi Cake: A Heavenly Fusion of Textures and Flavors”

Allergens

Gluten (from glutinous rice flour), Sesame seeds

Ingredients

• 1 cup glutinous rice flour
• 1/2 cup sugar
• 1 cup water
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp matcha green tea powder
• 1 tbsp sesame seeds, toasted
• 2 tbsp black sesame seeds
• 1 cup sweetened red bean paste (Anko)

Instructions

1. In a large mixing bowl, combine the glutinous rice flour and sugar. Gradually add water and mix until a smooth dough forms. Divide the dough into two equal portions. In one portion, add salt, vanilla extract, and 1 tablespoon of sesame seeds. Mix well. In the other portion, add matcha green tea powder and 1 tablespoon of black sesame seeds. Mix well. Preheat a non stick griddle or skillet over medium heat. Flatten the dough portions into thin, even layers. Cook each layer for about 2 minutes on each side, until golden brown and slightly crispy. Remove from heat and let cool. Cut the cooked rice cakes into triangles. Spread a spoonful of sweetened red bean paste (Anko) onto one triangle. Top it with another triangle to create a sandwich.

Chef’s Insight

The contrast of textures in this dessert is key to its appeal - the soft, chewy mochi meets the smooth red bean paste, creating an irresistible combination.

Notes

Ensure that the rice flour used is glutinous or sweet rice flour to achieve the correct texture for this recipe.