Steamed rice cake dough is filled with sweet bean paste and shaped like a half-moon or with adorable molds. This delightful treat combines the nutty flavor of dehulled red beans with the sweetness of white bean paste, creating a perfect balance of textures and tastes.
Try this recipe by Jjilae.
Jjilae is a digital creator specializing in traditional Korean desserts. You can find more of her mouthwatering recipes on the YouTube channel Jjilae.
Wind Rice Cake Ingredients:
300 grams wet rice flour
6 tablespoons water
3 tablespoons sugar
1/8 teaspoon gardenia powder
70 grams dehulled red bean powder
140 grams white bean paste
A little cooking oil for finishing
Instructions:
1. In a bowl, mix the water into the rice flour by hand, then add the sugar. Place the mixture in a steamer with a small opening in the center and steam on high for 15 minutes.2. Dry-fry the red bean powder over low heat, then mix it with white bean paste to create the filling.
3. Shape the filling into 10-gram cylinders.
4. While the dough is still hot, knead it for at least 10 minutes using gloved hands. This step is crucial for achieving the perfect texture!
5. Mix one-third of the dough with gardenia powder to create a beautiful blue dough. Combine the white and blue dough pieces and roll them out thinly.
6. Place one of the filling cylinders onto the rolled dough and wrap it carefully.![Wind rice cake 7]](https://contents-cdn.viewus.co.kr/image/2025/07/CP-2023-0309/30704579_6.jpg)
7. Press a mold onto the wrapped filling to create a gorgeous shape. Don’t let any dough go to waste – reuse leftover pieces to make more treats, brushing oil on top for a perfect finish. Storage:
1 day at room temperature
1 month in the freezer
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