Korean•indulgent
Gluten Free Sweet Red Bean Rice Cake (Tteok Ppang)
This deliciously addictive Sweet Red Bean Rice Cake has the best of both worlds – the rich buttery taste of a regular cake but has the chewy(but not overly chewy) smooth texture of a rice cake.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb sweet rice flour
- 1/2 to 1 cup sugar
- 2 cup milk
- 4 oz salted butter ((softened or melted))
- 2 eggs
- 1 Tbsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 to 1 can Azuki red bean paste ((OR 1 C home made red bean paste))
- 1 cup chopped nuts ((walnuts or pecans will do fine!) – optional)
- 1 9x5 loaf pan
Instructions
- 1
Preheat oven to 350°F or 180°C.
- 2
In a mixing bowl, combine rice flour, baking powder and salt.
- 3
Add milk, vanilla extract, eggs, butter and sugar to flour mixture.
- 4
Mix with cake mixer for 3 min. or more until well blended with little or no lumps.
- 5
Fold in red bean paste into the batter.
- 6
Chop nuts and add to batter.
- 7
Pour batter into a 9×5 non-stick loaf pan and bake for 1 hour at 350°F. The cake is done when a toothpick comes out clean after poking the cake.