Cranberry Soboro Rice Cake (Streusel Rice Cake)

Photo: Korea Ministry of Food and Drug Safety

Cranberry Soboro Rice Cake (Streusel Rice Cake)

Name: Cranberry Soboro Rice Cake (Streusel Rice Cake)
Cuisine: South Korea
Ingredients: 25 g Rice flour (25 g); 13 g Glutinous rice flour (13 g); 8 g Cranberries (8 g); 8 g Raisins (8 g); 8 g Nuts (8 g)

크랜베리 소보로 떡

Dessert · Steamed

DessertsCourse

303kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Cranberry Soboro Rice Cake (Streusel Rice Cake)

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

Rice flour쌀가루(25 g)
25 g
Glutinous rice flour찹쌀가루(13 g)
13 g
Cranberries크랜베리(8 g)
8 g
Raisins건포도(8 g)
8 g
Nuts견과류(8 g)
8 g

Nutrition per serving

303kcal

63.1gCarbs

5.3gProtein

3.2gFat

9mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Mix the cranberries, raisins, and nuts with the rice flour and glutinous rice flour and grind in a blender.
Add water so that the moisture soaks into the flour and mix evenly.
Sift step 2.
Set aside the large pieces left in the sieve to use as the topping for the rice cake.
Put the flour from step 3 in a round mold and top with the topping from step 4.
Steam in a steamer that has come up to steam for 25 minutes.

💡 TipUsing dried fruit and nuts gives natural sweetness and a nutty flavor.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.