BUCKWHEAT “CAKES”
Dive deep into the world of Korean culinary wonders with our oven-baked Buckwheat Cakes. Every bite offers a perfect mix of crispness and softness, reminiscent of the streets of Seoul. Tried and loved the recipe? Share this delightful experience with your friends and don't forget to subscribe to our blog for more culinary treasures!
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Servings: 6 people
Calories: 134kcal
Cost: $10
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Equipment
1 bowl
1 steamer tray
Ingredients
Instructions
- In a bowl, mix together the flour, salt, and water to create a dough. Add a little more water if the dough seems too dry and is unmanageable.
- On a clean surface, roll out the dough with your hands into 1⁄4-inch-thick rectangles—about six of them.
- Arrange on a lightly oiled steamer tray. Steam over moderate heat for 10 minutes.
- Dust or top with soybean powder, honey, and/or brown sugar, if desired.
Video
Notes
VARIATION TIP: This is a simple and traditional no-frills recipe, but you can dress these “cakes” up with toppings. I like these with some good honey or brown sugar, but you can also experiment with fruit and preserves. You can also pan-fry these in some oil for a little different texture.
Nutrition
Calories: 134kcal | Carbohydrates: 28g | Protein: 5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 199mg | Potassium: 231mg | Fiber: 4g | Sugar: 1g | Calcium: 17mg | Iron: 2mg
© Food And Meal
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.