Discover the Delightful Nowon Rice Cake Recipe
Experience the delightful taste of Korea with this traditional Nowon rice cake recipe. Nowon, also known as 'Ssiat Hotteok,' is a sweet, crispy, and chewy street snack that's perfect for any time of the day. This recipe is not only delicious but also a fun activity to do with family and friends. Let's dive into the step-by-step guide to make this delectable treat at home.
Ingredients
Before we begin, gather your ingredients:
- 1 cup (240ml) Short-grain rice, soaked for 1 hour and drained
- 1/2 cup (120ml) Water
- 1/4 cup (60ml) Sugar
- 1/4 tsp Salt
- 1/2 tsp Instant yeast
- 1/4 cup (30g) All-purpose flour, plus more for dusting
- 2 tbsp (30ml) Vegetable oil, plus more for frying
- 1/2 cup (75g) Peanuts, roasted and chopped
- 1/4 cup (30g) Sesame seeds
- 1/4 cup (30g) Sugar, for coating
Equipment
You'll also need the following equipment:
- Blender or food processor
- Large mixing bowl
- Parchment paper
- Large non-stick skillet or frying pan
- Spatula
- Cooling rack
Instructions
Prepare the rice cake batter
In a blender or food processor, combine the soaked and drained rice, water, sugar, salt, and instant yeast. Blend until smooth, scraping down the sides as needed. Add the all-purpose flour and vegetable oil, and blend again until well combined.
Transfer the batter to a large mixing bowl, cover with plastic wrap, and let it rest in a warm place for about 1 hour, or until the batter has doubled in size.
Prepare the filling
In a small bowl, mix together the chopped peanuts and sesame seeds. Set aside.
Form the rice cakes
Line a baking sheet with parchment paper. Lightly flour your hands and a spoon. Scoop out about 2 tbsp of batter and shape it into a ball. Make an indentation in the center of the ball with your thumb, and fill it with about 1 tsp of the peanut and sesame seed mixture. Close the batter around the filling, rolling it into a smooth ball. Place the rice cake on the prepared baking sheet. Repeat with the remaining batter and filling.
Let the formed rice cakes rest for another 15-20 minutes, while you preheat your skillet.
Fry the Nowon rice cakes
Heat a large non-stick skillet over medium heat. Add about 1/4 inch of vegetable oil, ensuring the entire surface is coated. Once the oil is hot, carefully place a few rice cakes in the skillet, making sure they don't touch. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Flip carefully using a spatula.
Transfer the fried Nowon rice cakes to a cooling rack to drain excess oil. Repeat with the remaining rice cakes, adding more oil to the skillet as needed.
Serve and enjoy
While the Nowon rice cakes are still warm, roll them in the remaining sugar for a sweet, crispy coating. Serve immediately and enjoy the delightful combination of chewy, crispy, and sweet in every bite.
Nowon rice cakes are best enjoyed fresh and hot, but any leftovers can be stored in an airtight container at room temperature for up to 3 days. Reheat in a toaster oven or oven at 350°F (180°C) for a few minutes to regain their crispiness.
This traditional Nowon rice cake recipe is not only a delicious treat but also a fun activity to do with family and friends. Give it a try, and let us know how your Nowon rice cakes turn out in the comments below!