Korean Chocolate Rice Cake

Recipe

Korean Chocolate Rice Cake

Decadent Chocolate Delight: Korean Style Rice Cake

4.7 out of 5

Indulge in the rich flavors of Korean cuisine with this delightful twist on a classic dessert. The Korean Chocolate Rice Cake, known as Choc'a, combines the sweetness of chocolate with the chewy texture of rice cake, creating a heavenly treat that will satisfy any sweet tooth.

Jan Dec
Stew› Choc'a
African cuisine› West African cuisine› Benin cuisine
Asian cuisine› East Asian cuisine› Korean cuisine

Preparation time

20 minutes

Cooking time

10 minutes

Total time

30 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free (if using gluten-free glutinous rice flour), Nut-free (if omitting nuts)

Allergens

Milk, Nuts (if using)

Not suitable for

Vegan (contains milk and chocolate), Dairy-free (contains milk and chocolate)

Ingredients

The Korean Chocolate Rice Cake is a creative adaptation of the original Benin cuisine dish, Choc'a. While the original dish is made with local ingredients and flavors, the Korean version incorporates the beloved taste of chocolate, which is not traditionally used in Benin cuisine. Additionally, the Korean adaptation focuses on the chewy texture of rice cakes, which is a staple in Korean desserts. We alse have the original recipe for Choc'a, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 250 kcal / 1046 KJ
  • Fat (total, saturated): 6g, 3g
  • Carbohydrates (total, sugars): 48g, 20g
  • Protein: 3g
  • Fiber: 1g
  • Salt: 0.1g

Preparation

  1. 1.
    In a mixing bowl, combine the glutinous rice flour and water. Mix well until a smooth dough forms.
  2. 2.
    Divide the dough into small portions and shape them into bite-sized rice cakes.
  3. 3.
    In a large pot, bring water to a boil. Add the rice cakes and cook until they float to the surface, about 2-3 minutes. Remove from heat and drain.
  4. 4.
    In a separate saucepan, combine the sugar, milk, and dark chocolate. Cook over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth.
  5. 5.
    Dip each rice cake into the chocolate sauce, ensuring they are fully coated. Place them on a wire rack to allow the excess chocolate to drip off.
  6. 6.
    Optional: Sprinkle crushed nuts or sprinkles over the chocolate-coated rice cakes for added texture and decoration.
  7. 7.
    Allow the chocolate to set at room temperature or refrigerate for about 30 minutes until firm.
  8. 8.
    Serve the Korean Chocolate Rice Cakes as a delightful dessert or snack.

Treat your ingredients with care...

  • Glutinous rice flour — Make sure to use glutinous rice flour specifically, as it provides the desired chewy texture. Regular rice flour will not yield the same results.
  • Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for a rich and intense flavor.

Tips & Tricks

  • To prevent the rice cakes from sticking together, lightly coat them with a small amount of vegetable oil after cooking.
  • For a twist, try adding a pinch of cinnamon or a splash of vanilla extract to the chocolate sauce for added flavor.
  • If you prefer a sweeter taste, increase the amount of sugar in the chocolate sauce.

Serving advice

Serve the Korean Chocolate Rice Cake as a delightful dessert or snack. It pairs well with a cup of hot tea or coffee.

Presentation advice

Arrange the chocolate-coated rice cakes on a serving platter, garnished with crushed nuts or sprinkles for an eye-catching presentation. Drizzle any remaining chocolate sauce over the top for an extra touch of decadence.

More recipes...