NUT AND RICE CAKES
Dive into the world of Korean flavors with our Nut and Rice Cakes recipe. Learn to create these crispy delights and elevate your snacking game. Don't forget to share this recipe with fellow food enthusiasts!
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Servings: 6 people
Calories: 208kcal
Cost: $25
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Equipment
1 stove
Ingredients
Instructions
- Dice the chestnuts when they are cool enough to handle. Cut or scrape the seeds out from the dried persimmons and dates. Set the seeds aside. Finely chop the persimmons and dates. In a mortar, pound the seeds with a pestle.
- In a shallow bowl, mix together the seeds with the chopped persimmons, dates, chestnuts, and pine nuts.
- In another bowl, add the salt and 3⁄4 cup water to the rice flour and mix until it forms a dough.
- Add a few more tablespoons of water if it seems too dry.
- On a clean cutting board, knead dough until it becomes pliable.
- Roll into 1-inch round balls.
- In a medium pot, boil the rice balls. When they float, the rice cakes are done.
- Remove them and rinse them quickly in cold water.
- Dip the rice cakes in honey and roll them in the mixture of fruit and nuts.
Video
Notes
INGREDIENT TIP: You can find dried persimmons in Korean and other Asian grocery stores.
Nutrition
Calories: 208kcal | Carbohydrates: 46g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 388mg | Potassium: 71mg | Fiber: 2g | Sugar: 3g | Vitamin A: 0.5IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 0.2mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.