Bukkumi (Pan-Fried Rice Cakes with Sweet Mung Bean Filling)

Tested Recipe with Slight Adjustment Adapted from www.maangchi.com

 

 

Ingredients: (4 bukkumi)

Mung bean filling:

½ cup dried skinned mung beans (rinsed and soaked for 2 hours)

A pinch of salt

2 tbsp honey

Rice cake dough:

1 cup glutinous rice flour

1/3 cup + 3 tbsp hot boiling water

¼ tsp salt

Garnish:

1 jujube (seed removed, rolled and cut into thin slices)

8 pumpkin seeds

1 tbsp honey

Pan-frying:

2 tbsp cooking oil

1 tsp extra virgin sesame oil

Preparation Instructions:

  1. Make sweet mung bean filling:
  • Strain the beans and put them into a heavy pot. Add 1/3 cup of water and a pinch of salt. Cover and cook for 10 minutes over medium heat. Keep an eye on them to see if a lot of bubbles form. If so, open the lid and stir the beans with a wooden spoon. Cover and keep cooking.
  • Turn down the heat to very low and simmer for another 5 minutes.
  • Remove from the heat and mash the beans with a wooden spoon until they form a smooth, soft, shapeable dough. Add the honey and mix well.
  • You can make 8 bukkumi with this amount of mung bean paste. Take 2 to 3 tbsp of the paste and roll it between the palms of your hands to shape it into a little football. Roll all the paste into footballs and set aside.
  1. Make the dough:
  • Combine the rice flour, salt, and hot water in a mixing bowl. Mix with a wooden spoon until it cools down, and knead the dough with your hand for 1 minute until it turns into a lump. Wrap it in plastic wrap and let it sit.
  • 5 to 10 minutes later, knead it again on the cutting board until it turns smooth, for about 2 minutes.
  • Divide the dough into 4 equal pieces. Roll each piece between your hands, into a ball.
  • Put each ball onto the working surface one by one and roll them out to about 5 ½ inch disks.
  1. Make bukkumi:
  • Wrap each disks with a mung bean paste ball and form a half moon.
  • Heat up a non-stick pan over medium heat. Add 2 tbsp of cooking oil and 1 tsp of extra virgin sesame oil. Swirl the pan to mix the oil evenly.
  • Place the wrapped disks on the pan and cook until the edges start cooking and it looks a little translucent.
  • Flip it over and cook until both sides are a little crunchy, but not browned.
  1. Serve:
  • Garnish with jujube and pumpkin seeds, and serve as a dessert or snack with coffee or tea.

 

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