Brown Rice Seolgi: A Healthy and Delicious Snack for Your Diet
Brown Rice Seolgi (Steamed Rice Cake) – Perfect for a Guilt-Free Diet Snack!
As I continue my diet journey, I wanted to create a snack that wouldn’t hinder my progress. This Seolgi, made with brown rice flour instead of white rice, is a wonderful option for those seeking lighter, healthier treats. Its soft texture and subtle sweetness are delightful, and you can customize it with various fillings for a unique flavor experience.
Ingredients- 5 cups brown rice flour (approx. 500g)
- 3 tablespoons sugar (adjust to taste)
- 5 tablespoons water (or adjust based on flour moisture)
- Chestnuts, a moderate amount (cut into bite-sized pieces)
- Jujubes (dates), a moderate amount (pitted and thinly sliced)
Cooking Instructions
Step 1
First, prepare 5 cups (approximately 500g) of brown rice flour, which is the foundation of your Seolgi. Sifting the flour once through a fine-mesh sieve will help prevent clumps and result in a much smoother texture. Gently shake the flour through the sieve.
Step 2
Next, prepare the chestnuts and jujubes that will add flavor and texture to your Seolgi. Peel the chestnuts and cut them into bite-sized pieces. For the jujubes, remove the pits and then thinly slice them, perhaps by rolling them up first for a beautiful presentation on top of the cake. You can also use other dried fruits like dried persimmons or raisins if you have them on hand. (Tip: If you prefer a pure brown rice Seolgi without any added ingredients, you can skip this step.)
Step 3
In a bowl, combine the prepared 5 cups of brown rice flour. Add 3 tablespoons of sugar and 5 tablespoons of water, then mix well. Brown rice flour can absorb moisture differently than regular rice flour, so adjust the amount of water as needed based on the consistency of your flour. The batter should be moist but not too sticky, with no dry flour visible. (Tip: I used only 3 tablespoons of sugar here, relying on the natural sweetness from the dried persimmons and jujubes. If you are not adding any other fillings and want a sweeter cake, I recommend adding 4 to 5 tablespoons of sugar.)
Step 4
Bring a steamer pot filled with plenty of water to a boil. Wet a cheesecloth or a thin cotton cloth, wring out the excess water, and line the steamer basket. Evenly spread the brown rice flour batter into the steamer basket. Arrange the sliced chestnuts and jujubes beautifully on top of the batter.
Step 5
Now, prepare the cloth to cover the top of the Seolgi. Wet another piece of cloth, wring it out, and use it to completely cover the ingredients in the steamer basket. This ensures that moisture distributes evenly while steaming, resulting in a moist and tender cake.
Step 6
Cover the steamer with its lid and steam over high heat for 20 minutes. After 20 minutes, turn off the heat and let the Seolgi rest (steam) for about 5 minutes without opening the lid. This steaming period helps the Seolgi become even softer and more moist. Carefully remove the Seolgi from the steamer, let it cool slightly, then cut it into desired portions and enjoy. It’s a delicious and healthy snack, whether enjoyed warm right after steaming or even when cooled.
