Baekseolgi (Korean Steamed White Rice Cake)
Why this recipe works
- Traditional texture: Soaking, finely grinding and sieving the rice helps create the soft, even crumb associated with baekseolgi.
- Gentle sweetness: A small amount of sugar keeps the flavour clean and subtle rather than turning the rice cake into a rich dessert.
- Simple ingredient list: Rice, water, sugar and salt are enough to produce a tender steamed cake when the hydration is handled carefully.
Get the most out of this recipe
Timing notes
- Allow for soaking: The active work is modest, but the rice needs a long soak before grinding, so plan the preparation ahead.
- Rest before cutting: Keeping the cake covered briefly after steaming lets it finish setting and makes it easier to turn out cleanly.
- Best freshly steamed: Baekseolgi is softest while warm or freshly re-steamed; it firms as it cools.
Texture tips
- Drain thoroughly: Excess water after soaking can make the base dense or gummy, so the rice should be damp rather than wet before grinding.
- Sieve well: Passing the ground rice through a fine sieve removes coarse pieces and helps the finished cake feel tender rather than sandy.
- Do not over-pack: Level the rice mixture gently in the dish; pressing it down too firmly can make the cake heavy.
Ingredient notes
- Use short-grain rice: Short-grain rice gives the cake the right tenderness and cohesion; long-grain rice will not behave in the same way.
- Keep the sweetness restrained: Baekseolgi is usually gently sweet, so adjust sugar with care if you prefer a slightly sweeter result.
- Caster sugar blends easily: Caster sugar disperses more smoothly through the rice flour, while granulated sugar may give a slightly coarser crumb.
Make-ahead tips
- Serve the same day when possible: The texture is most delicate soon after steaming, before the rice cake has had time to firm.
- Re-steam to refresh: Warm chilled pieces in a steamer until soft again; prolonged microwaving can make the rice cake chewy.
- Freeze in portions: Wrap cooled squares well, freeze, then thaw in the fridge and re-steam before serving.
Equipment you'll need
Ingredients
Instructions
- Rinse the rice in several changes of cold water until the water runs mostly clear. Cover with fresh water and soak for 4 hours, then drain very well.
- Spread the drained rice on a tray and air-dry for 20 minutes so the grains feel damp but not wet. Grind the rice as finely as possible, then pass it through a fine sieve into a mixing bowl; re-grind any coarse bits and sieve again.
- Stir the caster sugar and fine sea salt into the rice flour. Sprinkle in the water a little at a time, rubbing the mixture between your fingertips until it looks like soft, snowy sand and holds together when gently squeezed.
- Set up a steamer over simmering water. Lightly pack the rice mixture into a heatproof dish, then level the top without compressing it too firmly so it stays tender.
- Steam for 25 minutes, keeping the water at a steady simmer. The cake is ready when it looks matte and set, and a skewer inserted into the centre comes out clean.
- Rest off the heat, covered, for 5 minutes to finish setting. Turn out, cool until just warm, then cut into squares and serve.
Recipe notes
Tips
- Drain the soaked rice extremely well; excess water makes the cake heavy and can cause a gummy layer at the base.
- If the rice mixture feels dry and will not clump when squeezed, sprinkle in a little more water, 1 tsp at a time, and rub again until it resembles damp sand.
- For anyone who is pregnant, elderly, very young, or immunocompromised, serve the rice cake freshly steamed and piping hot, and cool and refrigerate leftovers promptly.
Substitutions
- Replace caster sugar with granulated sugar for a slightly less delicate sweetness and a faintly coarser crumb.
Storage
- Refrigerate up to 2 days
- Cool completely, then store airtight in the fridge. Reheat in a steamer for 3 to 5 minutes until soft and warmed through; avoid microwaving for long as it can turn chewy. Freeze portions well wrapped, then thaw in the fridge and re-steam to refresh.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 30min (25min active)
- Difficulty: Medium
- Cuisine: Korean
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