Halloween Korean Cake
A delightful fusion treat blending traditional Korean flavors with the festive spirit of Halloween, featuring a chewy texture and sweet red bean filling.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 70 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Steaming
- Cuisine: Korean
- Diet: Gluten-Free
Ingredients
- 2 cups sweet rice flour (glutinous rice flour)
- 1 cup sugar
- 1 cup warm water
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup sweetened red bean paste
- 1/2 cup chopped nuts (optional)
- Whipped cream or icing (for decoration)
- Edible Halloween decor (candy eyes, sprinkles)
Instructions
- Prepare the batter: In a large bowl, mix the sweet rice flour, sugar, salt, and baking powder. Gradually whisk in the warm water until the mixture is smooth.
- Cook the batter: Pour the batter into a greased or lined round cake pan. Steam over boiling water for about 30-40 minutes until the cake is set and firm. Check doneness with a toothpick; it should come out clean.
- Cool the cake: Once cooked, remove the cake from the steamer and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.
- Assemble the cake: Once the cake is cool, slice it in half horizontally. Spread the sweetened red bean paste evenly on the bottom layer. If using nuts, sprinkle them over the paste, then place the top layer back on.
- Decorate: Use whipped cream or icing to cover the top. Decorate with edible Halloween decor like sprinkles and candy eyes.
- Serve: Slice the cake into wedges and serve to your guests. Enjoy the festive spirit!
Notes
Ensure the water is boiling steadily before steaming to provide consistent cooking. Allow the cake to cool fully before slicing to maintain its structure.
Find it online: https://www.chickennova.com/halloween-korean-cake/