Pan-fried Rice Cakes with Sweet Bean Filling (Bukkumi)
A traditional Korean dessert made with sweet rice flour and sweet bean filling.
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- •1 cup Sweet rice flourMochiko brand recommended
- •1/4 teaspoon Salt
- •1/3 cup Hot waterPlus two tablespoons
- •Canned sweet red beans(optional)Tong-danpat, for filling
- •1/2 cup Dried mung beans(optional)Soaked and cooked for filling
- •Honey(optional)To sweeten mung bean filling
- •Grapeseed oilFor frying
- •Sesame oilFor flavoring during frying
- •Pumpkin seeds(optional)For garnish
- •Jujube(optional)For garnish
- 1
Soak dried mung beans for at least two hours.
2h 0m
- 2
Strain soaked mung beans and cook with 1/3 cup water and a pinch of salt over medium heat for 10 minutes.
10 min
- 3
Mash cooked mung beans and sweeten with honey.
5 min
- 4
Mix sweet rice flour with 1/4 teaspoon salt and hot water to form a dough.
5 min
- 5
Divide dough into four pieces and roll each into a ball.
5 min
- 6
Flatten each dough ball into a 5-6 inch circle.
5 min
- 7
Heat grapeseed oil and sesame oil in a pan.
1 min
- 8
Place dough in the pan, add filling, fold into a half-moon, and fry until golden brown.
10 min
- 9
Garnish with pumpkin seeds and jujube if desired.
2 min
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