I don’t really have the time to make kimcheese anymore.
My husband and I were both too busy working on our careers.
That’s why I decided to make my own rice cake.
I had a craving for a nice, easy and flavorful rice cake, so I decided that I would make a Korean-style rice cake recipe.
And that’s exactly what I did.
The result is my favorite rice cake ever!
Ingredients: 4 cups of rice cake flour 2 teaspoons baking powder 1 teaspoon baking soda 1 cup of milk 1/2 cup of water 1/4 cup of honey 2 large egg yolks 1 tablespoon sugar 1 teaspoon vanilla extract 1 cup powdered kimchin 1/8 teaspoon salt 3 tablespoons honey, divided 3 tablespoons rice wine vinegar 1 tablespoon soy sauce 1 tablespoon honey, separated 1 teaspoon soy sauce powder 1/3 cup water Instructions: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Mix together the flour, baking powder, baking soda, and honey.
Add the water and honey and stir to combine.
Add in the egg yolk, sugar, and vanilla.
Whisk until combined.
Add a splash of water to the mixture and mix to combine again.
Add 1/16 teaspoon salt and stir until combined again.
Pour the batter into the prepared baking sheet.
Bake for 20-25 minutes, or until the edges start to brown.
Cool in the oven for at least 30 minutes before serving. 3.5.3208