Cupcake Rice Cake (Hobaktteok: 호박떡)
A Korean dessert made with rice flour and butternut squash, flavored with lemon.
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- •1/2 cup Butternut squashcooked
- •1 cup Waterfor cooking squash
- •1 tablespoon Lemon juice
- •1/4 cup Honey(optional)or sugar
- •2 cups Rice flourfrozen, short-grain
- •Lemon zest(optional)for flavor
- •1 tablespoon Waterfor rice flour mixture
- •1/4 teaspoon Salt
- •2 tablespoons Sugar
- 1
Cook the butternut squash with 1 cup of water in a heavy pan for about 30 minutes until tender.
30 min
- 2
Scoop out the cooked squash and mash it to a smooth consistency.
5 min
- 3
Mix the mashed squash with lemon juice and honey. Cook while stirring for about 5 minutes until it reaches an applesauce-like consistency.
5 min
- 4
Prepare the rice flour by sifting it twice to make it airy.
5 min
- 5
Mix the rice flour with lemon juice, water, salt, and sugar using both hands until well combined.
5 min
- 6
Layer the lemon zest and rice flour mixture in a ramekin, starting with lemon zest at the bottom.
5 min
- 7
Steam the mixture for 30 minutes over medium-high heat.
30 min
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