Super-Nutritious Rice Cake (Yeongyang-chaltteok)

Steps

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1. 1
   Soak the mung beans for at least 12 hours until they become tender and significantly enlarged. Drain well, then remove the skin from a small handful of beans for color contrast.
   ▶ ≈0:52
2. 2
   Combine rice syrup and water (1/2 cup each) in a pot, then add dark brown sugar. Bring to a boil over medium heat, stirring occasionally, until syrup forms. Cook for about 5 minutes, then turn off heat.
   ▶ ≈2:23
3. 3
   Cook the frozen chestnuts with 1/4 cup water and 1 tablespoon sugar over medium heat until they become tender and turn slightly yellow. Cut into thin slices.
   ▶ ≈3:33
4. 4
   Prepare the jujubes by carefully inserting a knife until you touch the pit, then cut around the seed to remove it cleanly while keeping the fruit intact.
   ▶ ≈4:30
5. 5
   In a bowl, combine the cooked mung beans, sliced chestnuts, prepared jujubes, pine nuts, and honey with the cooled syrup. Mix well.
   ▶ ≈5:31
6. 6
   Add the glutinous rice flour and salt to a bowl. Gradually pour in the water while mixing with a wooden spoon to break up lumps. Once mostly combined, use your hands to knead for about 2 minutes until the mixture is evenly moist throughout.
   ▶ ≈6:20
7. 7
   Cover the moist rice flour mixture and let it rest for 30 minutes. Test it by grabbing a handful and squeezing—it should hold together in a lump, indicating even moisture distribution.
   ▶ ≈8:39
8. 8
   Set up a steamer basket with about 2 inches of boiling water. Line the basket with a damp cotton or hemp cloth. Drizzle a few tablespoons of syrup on the cloth, then spread the rice flour mixture evenly.
   ▶ ≈9:56
9. 9
   Arrange the jujubes on top of the rice flour layer with the red side facing up. Distribute any remaining ingredient mixture evenly. Cover the steamer.
   ▶ ≈11:36
10. 10
    Place the steamer basket over the boiling water and steam for 40 minutes. After 40 minutes, reduce heat to low and simmer for an additional 5 minutes, then turn off the heat.
    ▶ ≈12:05
11. 11
    Transfer the steamed rice cake onto a 13×9 inch tray or baking sheet lined with extra syrup. Wearing gloves, flip the cloth to release the cake, then spread it evenly to fill the tray. Drizzle with remaining syrup and cool with a bit of cold water for 10 minutes.
    ▶ ≈12:31
12. 12
    Once cooled, flip the rice cake and cut into 8 equal pieces. Serve immediately or individually wrap each piece in a zip-lock bag and freeze. When ready to eat, thaw at room temperature without reheating.
    ▶ ≈14:13