Squash Rice Cake (Hobaktteok)

Steps

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1. 1
   Wash the butternut squash and cut it open. Remove all seeds and stringy fibers. Place the squash in a heavy pot with 1 cup of water added to the bottom (not inside the hollow). Cover and cook on medium-low heat for about 30 minutes until very tender and easily scooped out.
   ▶ ≈1:02
2. 2
   Prepare the lemon by zesting it with a zester tool or fine knife, then squeeze the juice.
   ▶ ≈2:16
3. 3
   Scoop out half a cup of cooked squash into a pot. Add 1 tablespoon of lemon juice and 1/4 cup of honey. Stir constantly with a wooden spoon for about 5 minutes until shiny with an applesauce-like consistency and golden color. Turn off the heat.
   ▶ ≈3:47
4. 4
   Prepare the steamer by adding 6 cups of water and bringing to a boil. Place the steamer rack inside. This takes about 12 minutes.
   ▶ ≈4:17
5. 5
   Measure out 2 cups of frozen short-grain rice flour (ssalgaru). Sift through a coarse strainer twice to remove lumps and aerate the flour.
   ▶ ≈5:18
6. 6
   Add 1 tablespoon of lemon juice, 1 tablespoon of water, 1/4 teaspoon of salt, and 2 tablespoons of sugar to the sifted flour. Mix thoroughly with both hands until well combined. Sift once more to keep the mixture airy.
   ▶ ≈7:10
7. 7
   Layer the mixture in a small ceramic bowl: start with 1-2 teaspoons of lemon zest on the bottom, then a layer of airy rice flour. Alternate layers of squash filling, rice flour, and lemon zest, ending with rice flour on top.
   ▶ ≈8:29
8. 8
   Place the prepared bowl in the boiling steamer. Cover and steam over medium-high heat for 30 minutes until done.
   ▶ ≈9:35
9. 9
   Remove the steamed rice cake and let it cool. If there are leftovers, wrap in plastic wrap and freeze after cooling—they will keep for up to one month. Thaw at room temperature or reheat in the microwave when ready to eat.
   ▶ ≈9:57