Banana Rice Cake - Banana Tteok
These chewy rice cakes are full of banana flavor, not too sweet and a new way to experience a familiar fruit.
Banana Rice Cake - Banana Tteok
Makes 12
These rice cakes were inspired while watching the drama “Hospital Playlist” and looked too interesting to pass up a chance at trying out.
“Recipe Tips:
1. The rice cakes do not store well. Try to eat them as close to their preparation as possible.
2. The cooked rice cake will be dense and chewy in texture but, it should not be grainy. If it is grainy, the rice cakes were not cooked long enough.”
Ingredients
285g (2 large) bananas-heavily speckled, mashed well
200g (1.5 c) glutinous rice flour
22g (1 T) honey
15g (1 T) sugar
2g (.5 t) vanilla extract
1g (.25 t) kosher salt
Pinch of ground cinnamon
Finishing
6 oreos, crushed to a crumb
4 Korean 5 grain cookies, crushed to a crumb - optional
Recipe Know-how
1. In a medium mixing bowl, combine all ingredients well.
Add one teaspoon of water as needed to create a cohesive dough.
Knead in bowl until the dough does not stick to the hands approximately 2-3 minutes.
The dough will feel like playdough and should not be wet.
Divide dough into 12 equal pieces.
Roll into 5cm (2 inch) cylinders. Using your thumb and forefinger, gently pinch from end to end to form a small soft ridge along the top of the cake.
2. Bring a medium pot of water to a boil.
Gently place the rice cakes into the boiling water stirring gently so they do not stick.
Return water to a gentle simmer. Gently stirring occasionally.
Simmer rice cakes 10-12 minutes or until they float.
Cook 1 minute longer after they float.
Using a slotted spoon, remove rice cakes to a bowl of cold water. Drain water, refill with cold water once more.
Drain rice cakes of water.
Do not place on paper towels as they will stick.
3. Roll rice cakes in crushed cookies.
4. Serve.
