Gluten-Free Korean Royal Court Sweet Rice Cakes (Gyeranppang) Recipe

Allergens

Eggs, Dairy (if using butter)

Ingredients

• 1. 2 cups sweet rice flour (chapssal gaenippowder) 2. 1 cup water 3. 2 tablespoons vegetable oil 4. 1/2 teaspoon salt 5. 4 large eggs 6. 1/4 cup granulated sugar 7. 1 teaspoon pure vanilla extract 8. Parchment paper

Instructions

1. In a large mixing bowl, combine sweet rice flour and water to form a dough. Knead until smooth.
2. Divide the dough into 12 equal portions and shape each portion into a ball.
3. Arrange the dough balls on parchment paper lined steamer trays, evenly spaced.
4. In a separate bowl, whisk together eggs, sugar, salt, and vanilla extract until well combined.
5. Pour or pipe the egg custard mixture over each dough ball, ensuring that it is evenly covered.
6. Steam the rice cakes with egg custard in a preheated steamer for 12 14 minutes, or until cooked through.
7. Allow to cool slightly before removing from the steamer and serving.

Chef’s Insight

The key to perfect Gyeranppang is the right balance of soft and chewy rice cake and creamy egg custard. Be sure not to overfill the dough balls with custard, as this can affect the overall texture.

Notes

For an extra touch of luxury, top the rice cakes with a sprinkle of powdered sugar just before serving.