📝 About This Recipe
Baekseolgi is a timeless Korean delicacy that embodies purity and joy, traditionally served at milestone celebrations like a baby's 100th-day anniversary. This elegant rice cake is prized for its snow-white appearance, achieved by using finely ground short-grain rice flour steamed to a perfectly light and fluffy texture. With a subtle sweetness and a delicate crumb, it offers a sophisticated taste of Korean heritage that is both comforting and beautiful.
🥗 Ingredients
Main Rice Flour Base
- 5 cups Frozen wet short-grain rice flour (thawed to room temperature)
- 1/2 teaspoon Fine sea salt (omit if flour is pre-salted)
- 1/2 cup Granulated sugar (adjust to preference)
- 4-6 tablespoons Water (added gradually for hydration)
Traditional Garnishes
- 3 pieces Dried jujubes (pitted and sliced into flower shapes)
- 1 tablespoon Pine nuts (whole)
- 2 tablespoons Dried cranberries or raisins (for a pop of color)
- 1 tablespoon Pumpkin seeds (raw or lightly toasted)
- 4 pieces Chestnuts (peeled and thinly sliced)
- 2 tablespoons Black beans (soaked and boiled until tender)
Equipment Essentials
- 1 Bamboo steamer (10-12 inch diameter)
- 1 Cotton steamer cloth (dampened)
- 1 Fine mesh sieve (for aerating flour)
👨🍳 Instructions
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1
Place the thawed rice flour in a large mixing bowl. If your flour was not pre-salted by the manufacturer, whisk in the 1/2 teaspoon of fine sea salt.
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2
Slowly add water one tablespoon at a time. Rub the flour between your palms to distribute the moisture evenly. The goal is 'snow-like' hydration, not a dough.
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3
Test the moisture: Squeeze a handful of flour firmly. It should hold its shape in a clump, but crumble easily when poked with your thumb. If it falls apart instantly, add 1 more tablespoon of water.
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4
Pass the hydrated rice flour through a fine-mesh sieve into a clean bowl. This step is critical; it incorporates air, which creates the signature fluffy, spongy texture of Baekseolgi.
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5
Gently stir in the sugar using a light folding motion. Do not press down on the flour, as you want to maintain the airiness you just created.
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6
Line your steamer basket with a damp cotton cloth or parchment paper. If using parchment, poke a few holes to allow steam to circulate.
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7
If using black beans or raisins at the bottom, scatter them evenly over the cloth. Carefully spoon the rice flour mixture into the steamer. Do not pack it down; let it settle naturally.
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8
Use a flat edge, like a bench scraper or a knife, to gently level the top surface without applying pressure.
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9
Score the surface into squares or rectangles using a knife. This makes it easier to serve clean pieces after steaming, as rice cakes become very sticky when cooked.
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10
Arrange the sliced jujubes, pine nuts, and pumpkin seeds on top of each scored square in decorative patterns.
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11
Boil water in a pot that fits your steamer. Once steaming vigorously, place the steamer basket on top. Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the cake.
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12
Steam on high heat for 20 minutes. Then, turn off the heat and let it sit, undisturbed, for another 5 minutes to finish setting.
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13
Carefully remove the steamer. Allow the cake to cool slightly before lifting it out using the edges of the cloth. Serve warm for the best texture.
💡 Chef's Tips
Always use 'wet' rice flour (found in the freezer section of Korean markets) rather than dry shelf-stable flour for the authentic chewy texture. The double-sieving process is the most important step—it ensures the cake is light like snow rather than dense and gummy. Wrap your steamer lid in a towel to ensure the surface of the cake remains pristine and white without water spots. Never press the flour into the mold; the steam needs to be able to move through the gaps between the rice particles to cook it evenly. Store leftovers tightly wrapped in plastic at room temperature for one day, or freeze and re-steam to restore the soft texture.
🍽️ Serving Suggestions
Serve alongside a cup of hot Omija-cha (Five-Flavor Berry Tea) for a beautiful color contrast. Pair with a small dish of high-quality honey or grain syrup (jocheong) for those who prefer extra sweetness. Present on a wooden or ceramic platter to highlight the rustic, traditional aesthetic of the dish. Serve as a light breakfast or a mid-afternoon snack with roasted barley tea (bori-cha). For a modern twist, serve with a side of fresh seasonal berries like strawberries or raspberries.