Bukkumi - Korean Sweet Rice Cake Rolls

Ingredients

• 2 cups (400g) glutinous rice flour 2 cups (400g) glutinous rice flour
• 1/4 cup (50g) white sugar 1/4 cup (50g) white sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (100g) crushed peanuts 1/2 cup (100g) crushed peanuts
• 1/4 cup (40g) crushed almonds 1/4 cup (40g) crushed almonds
• 1/4 cup (40g) crushed walnuts 1/4 cup (40g) crushed walnuts
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1/2 teaspoon cinnamon 1/2 teaspoon cinnamon
• Sesame seeds, for garnish Sesame seeds, for garnish
• Honey, for drizzling (optional) Honey, for drizzling (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 12g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the glutinous rice flour, white sugar, and salt. Gradually add water while stirring until a smooth dough forms.
2. 2.
   Knead the dough for about 5 minutes until it becomes elastic and pliable.
3. 3.
   In a separate bowl, mix together the crushed peanuts, almonds, walnuts, honey, brown sugar, and cinnamon to create the filling.
4. 4.
   Divide the dough into small portions and flatten each portion into a thin rectangular shape.
5. 5.
   Spoon a generous amount of the filling onto each flattened dough piece and roll it up tightly.
6. 6.
   Place the rolls in a steamer lined with parchment paper and steam for about 15-20 minutes until the rice cake is cooked and the filling is heated through.
7. 7.
   Remove from the steamer and let the rolls cool slightly before slicing them into bite-sized pieces.
8. 8.
   Garnish with sesame seeds and drizzle with honey, if desired. Serve warm or at room temperature.

Treat your ingredients with care...

• Glutinous rice flour — Ensure you are using glutinous rice flour specifically, as regular rice flour will not yield the desired texture.
• Crushed nuts — Feel free to adjust the ratio of nuts according to your preference. You can also experiment with different types of nuts for varied flavors.
• Honey — For a vegan version, substitute honey with maple syrup or agave syrup.

Tips & Tricks

• To prevent the rice cake rolls from sticking to the steamer, line it with parchment paper or cabbage leaves.
• If the dough is too sticky, lightly dust your hands and the work surface with glutinous rice flour.
• For an extra touch of sweetness, drizzle the rolls with honey before serving.
• Experiment with different fillings such as red bean paste or sweetened sesame paste.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Bukkumi rice cake rolls as a delightful dessert or snack. They can be enjoyed warm or at room temperature. Arrange the sliced rolls on a serving platter and garnish with sesame seeds for an appealing presentation.

Presentation advice

For an elegant presentation, place the Bukkumi rice cake rolls on a decorative plate or wooden board. Drizzle a little honey over the rolls and sprinkle some sesame seeds on top. You can also add a few edible flowers or mint leaves as a garnish to enhance the visual appeal.