Korean Royal Court-Inspired Honey Walnut Rice Cake Delight

Allergens

Nuts (walnuts)

Ingredients

• 1. 2 cups sweet rice flour 2. 3 cups water 3. 1/2 cup honey 4. 1/2 cup sugar 5. 1 cup walnuts, chopped 6. 1 teaspoon vanilla extract 7. 1 tablespoon butter 8. Pinch of salt 9. Powdered sugar for dusting (optional)

Instructions

1. In a large mixing bowl, combine the sweet rice flour and water. Mix until well combined and smooth.
2. Cover the bowl with plastic wrap and let it rest for 1 hour.
3. Preheat your oven to 350°F (175°C).
4. Grease a 9 inch round cake pan, then press the sweet rice dough evenly into the pan.
5. Bake in the preheated oven for 25 minutes or until the top is golden brown and slightly firm to touch.
6. Remove from the oven and let it cool completely.
7. In a saucepan, combine honey, sugar, and butter. Heat over medium heat, stirring occasionally until the mixture comes to a boil.
8. Lower the heat and add the chopped walnuts and vanilla extract. Cook for another 3 minutes, stirring constantly.
9. Remove from heat and allow the sauce to cool slightly.
10. Once the rice cake has cooled, cut it into desired shapes or squares.
11. Drizzle the honey walnut sauce over the rice cakes and dust with powdered sugar if desired.

Chef’s Insight

To truly experience this dessert as it would have been enjoyed in the Korean Royal Court, serve it with a side of traditional Korean tea or rice wine (makgeolli).

Notes

Be sure to use high-quality honey for the best taste and aroma in this dish. If you prefer a firmer texture, reduce the amount of water used when preparing the sweet rice dough.