glutinous rice flour

This recipe for bibingka, the celebratory rice cake traditionally eaten around Christmastime in the Philippines, comes from the New York restaurateur Nicole Ponseca. It's a savory side dish with an edge of sweetness, and she always includes it on her Thanksgiving table. Cooked in cast-iron for a deeply golden crust, and hiding slices of salty preserved eggs, the bibingka is topped with grated cheese that gets brown and crisp. Though Ms. Ponseca prefers bibingka without additional coconut on top, traditionalists may want to add a sprinkle.

Bibingka (Filipino Coconut-Rice Cake)

rice flour

baking powder

salt

granulated sugar

coconut milk

eggs, lightly beaten

banana leaf (optional)

salted duck egg, sliced (optional)

grated queso de bola or Cheddar cheese

grated coconut, for topping (optional)

Heat oven to 350 degrees. In a large bowl, whisk together rice flours, baking powder, salt and sugar. Make a well in the center and pour in melted butter, coconut milk and eggs. Whisk mixture until smooth.

Wash and dry banana leaf, if using, and line a 9-inch cast-iron skillet with it. (One leaf should be enough, but if more are needed, make sure to overlap leaves so there are no gaps.) Butter the leaf, and trim edges leaving a 1- to 2-inch overhang. Alternatively, generously grease skillet with butter.

Pour mixture into skillet and bake 15 minutes. Remove from oven and top with salted egg and cheese. Return skillet to oven until bibingka is golden and browned, and a toothpick inserted in center comes out clean, 20 to 25 minutes more. Brush with more melted butter and sprinkle with coconut, if desired.

<p>Soft and slightly chewy snowskin filled with creamy custard and a fresh tangy strawberry. Perfect for this mid-autumn festival!</p>

Strawberry Snow Skin Mooncakes

Glutinous rice flour (1/3 cup)

Rice flour (1/3 cup)

Wheat starch/corn starch (2 tbsp 2 tsp)

White sugar (1 tbsp 1 tsp)

Milk (1/2 cup 2 tbsp)

Vegetable oil (1 tbsp 1 tsp)

Milk powder (1/3 cup 2 tsp)

Cornstarch (3 tbsp)

Milk (1/3 cup 4 tsp)

Eggs

Sugar (1/4 cup)

Unsalted butter (2 tbsp 2 tsp)

Glutinous rice flour,

strawberries

Combine the milk powder, cornstarch, milk, eggs and sugar together in a bowl and whisk to combine

Pour the custard base into a small saucepan over medium heat and whisk continuously until the mixture begins to thicken

Using a rubber spatula continue to mix the custard until it thickens enough to form a ball

Mix the custard until the butter is fully incorporated

Wrap the custard in clingwrap and place it in the fridge to cool completely

Custard

Combine the rice flours, wheat/corn starch, white sugar and milk, whisk together until smooth

Cover the mixture and steam for 20 minutes, or until the centre is fully set

Roughly mix the mixture and allow it to cool completely

Using your hands knead the dough until the oil is completely absorbed

Remove one-third of the dough and knead in your desired colouring/flavouring, I used freeze-dried raspberry powder but you can use food colouring

Divide the white dough and pink dough into 5 equal parts

Combine the pink and white dough together to form 5 balls and set aside

Snow skin

Once the custard has cooled divide it into 5 equal portions (each should weight ~50g) 

Wrap a whole strawberry in each portion and form into a balls

Lightly coat a ball of snowskin in glutinous rice flour

Flatten the ball and roll it out with a rolling pin to form a circle

Place a ball of custard in the centre and pull the sides of the snowskin in to enclose the custard

Smoothen the surface of the dough and shape it into a mooncake using the dusted mould

Repeat with the remaining custard and dough

Refrigerate for 1-2 hours to set before serving

Assembly

https://www.youtube.com/watch?v=dIJ8l7_UONA

Strawberry Snow Skin Mooncake | Custard Snowskin Mooncake Recipe | Catherine Zhang

Jin deui, sesame balls. Sweet of Chinese origin made with glutinous rice flour, coated with sesame and with a sweet filling of black sesame.

Jin deui &#8211; {Sesame balls}

oz (200 g) glutinous rice flour

1,1 oz (32 g) potato starch

6,15 oz (175 g) water

2,2 oz (63 g) sugar

0,17 oz (5 g) baking powder

white and black sesame to roll the balls

1,25 oz (35 g) toasted black sesame

0,88 oz (25 g) sugar

0,7 oz (20 g) fried peanuts with honey

0,55 oz (16 g) unsalted butter

21-24 oz (600-700 g) sunflower oil

Soft, sweet and chewy mochi made from glutinous rice flour wrapped around a creamy ice-cream centre.

Mochi Ice-Cream

Glutinous rice flour (1 cup)

Water (1 cup)

Sugar (1/3 cup)

tsp Matcha powder (optional- for matcha flavour)

raspberry powder (optional-

food colouring,

Cornstarch,

Scoop your choice of ice-cream into 6 round balls and place them in the cupcake cases

Place the ice-cream in the freezer to firm up for 3 hours, or overnight

Combine the glutinous rice flour, water, sugar and matcha or freeze dried fruit powder (if you are using) together in a microwave-safe bowl and whisk to combine

Cover with cling wrap and use a fork to pierce several holes

Re-cover with cling wrap and microwave for another minute, or until the mochi is no longer opaque and milky in colour

Mix/pound your mochi for a minute or two, with a wooden spoon, until stretchy and elastic

Generously dust a baking tray with cornstarch

Transfer the mochi to the tray and dust with more cornstarch

Gently roll the mochi out into a rectangle with a rolling pin, dusting with more cornstarch as required- as the mochi is very sticky the cornstarch prevents it from sticking to your work surface, hands and rolling pin

Dust the excess cornstarch from the mochi dough with a pastry brush

Use a large cookie cutter or small bowl to cut out circles from the mochi dough that are large enough to wrap around your scoop of ice-cream

Remove the ice-cream from the cupcake wrapper and place in the centre of the mochi round

Pull the sides of the mochi over the ice-cream and pinch to seal

Place the sealed mochi ice-cream in a new cupcake cake seam side down

Repeat with remaining ice-cream and mochi, re-kneading and rolling the mochi dough if needed

Freeze the completed mochi for a minimum of 1 hour to set before enjoying

Remove from the freezer and allow them to sit at room temperature for 10 minutes before consuming

In the spirit of Hawaiian butter mochi, this head-turning cake requires minimal cleanup and no fancy equipment.

Chocolate-Matcha Butter Mochi Cake

unsalted butter

(227 g) mochiko (sweet rice flour;

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

Tbsp. matcha, sifted,

eggs

sweetened condensed milk

vanilla extract

heavy cream, divided

bittersweet chocolate, chopped

This dessert could grace a pastry shop window, but its elegance masks its ease (just as the shiny chocolate glaze covers up the bouncy-cushiony-chewy middle). The mochiko, or sweet rice flour, is what gives the cake its unique texture, and the earthy matcha and bittersweet chocolate make it not too sweet. In the spirit of the Hawaiian butter mochi that inspired the recipe, it requires minimal equipment and comes together in the time it takes the oven to heat up. Do take the time to sift the matcha, however—it ensures that there aren’t any dry bits in the final cake—and splurge for ceremonial-grade matcha if you want the most vibrant color possible.

Bon Appétit

Place a rack in middle of oven; preheat to 350°. Generously butter an 8"- or 9"-diameter cake pan. Whisk mochiko, baking powder, salt, and 2 Tbsp. matcha in a large bowl just to combine. Vigorously whisk eggs and melted butter in a medium bowl until pale and emulsified, about 30 seconds. Add sweetened condensed milk, vanilla, and 1 cup cream and whisk until mixture is smooth. Scrape into dry ingredients and whisk vigorously until smooth and very thick. Scrape batter into prepared pan and smooth surface.

Bake cake until it starts to pull away from sides of pan, top and edges are golden, and a tester inserted into the center comes out clean, 35–45 minutes (cake in the smaller pan will take longer to bake than one in the larger pan). Transfer pan to a wire rack and let cake cool 5 minutes. Turn cake out onto rack; let cool completely.

Place chocolate in a small heatproof bowl. Bring remaining ⅓ cup cream to a boil in a small saucepan. Immediately pour over chocolate; let sit 15 seconds. Stir until ganache is smooth.

Evenly pour ganache over top of cake. Using a small offset spatula or spoon, spread ganache to edges of cake (drips down the sides are encouraged!). Let sit until ganache is set, about 2 hours. (If you are in a hurry, you can chill cake until glaze is set, about 30 minutes.)

Just before serving, dust top of cake with more matcha with a fine-mesh sieve.
Do ahead: Cake and glaze can be made 2 days ahead. Store cake tightly wrapped in several layers of plastic at room temperature. Let glaze cool, then chill in an airtight container. Gently reheat glaze in the microwave or a double boiler over a pan of simmering water (do not let bowl touch water) until just melted before using.

Soft and chewy matcha flavoured sweet mochi baked with coconut milk for a creamy, buttery and delicious chewy treat

Matcha Butter Mochi (Mochi Cake)

Unsalted butter (1/3 cup), melted

Coconut milk (1 cup), room temperature

Whole milk (1 1/2 cups), room temperature

tbsp Matcha powder

Glutinous rice flour

White sugar

tsp Baking powder

Butter,

Rice flour,

coconut,

Preheat the oven to 180C/350F and brush a 8 x 8 inch tray with melted butter, then dust with rice flour

Combine the melted butter, coconut milk, whole milk and eggs together in a large bowl

In another bowl combine the matcha powder, glutinous rice flour, sugar and baking powder, and whisk until well combined

Pour the wet ingredients into the dry ingredients, and whisk until smooth

Pour the batter into the greased tin and bake for 45-55 minutes, or until mochi is set and golden brown

Remove from the oven and cool for 1-2 hours before slicing with an oiled knife

These chewy, lightly sweet, sesame-filled rice cakes are a star of the Korean mid-autumn festival known as Chuseok.

Songpyeon “Apples”

Tbsp. sesame seeds

Tbsp. dark brown sugar

Tbsp. honey

rice flour (preferably Bob’s Red Mill)

Tbsp. sweet rice flour (mochiko)

kosher salt

cocoa powder

vegetable oil

Tbsp. toasted sesame oil

spice mill or mortar and pestle; a bamboo steamer

These adorable rice cake “apples” are a festive and creative take on songpyeon, a Korean filled and steamed rice cake that’s commonly eaten during Chuseok, the Korean mid-autumn harvest festival. Songpyeon are traditionally formed in a half-moon shape, but Jennifer Ban of Rice Blossoms fashions her gorgeous songpyeon in the form of different fruits and vegetables, such as apples, peaches, pumpkins, and persimmons. These are filled with a mixture of crushed and whole sesame seeds, honey, and brown sugar, which offers a subtle sweetness when you bite into the rice cake. Set aside a full weekend afternoon for this project, as filling and shaping each apple will take time. This is a great project to do with kids, since the rice cake dough is similar in texture to play dough. Songpyeon are best the day they’re made.

Finely grind ½ cup freeze-dried strawberries in spice mill or with mortar and pestle. Measure out 2 tsp. strawberry powder and set aside in a small bowl (save the rest for another use).

Preheat oven to 350°. Spread out 6 Tbsp. sesame seeds on a small rimmed baking sheet and toast, tossing halfway through, until golden brown and nutty smelling, 10–12 minutes. Transfer to a small bowl and let cool slightly.

Coarsely grind half of sesame seeds in spice mill or with mortar and pestle; return to bowl. Mix in 3 Tbsp. dark brown sugar and 3 Tbsp. honey until a stiff paste forms. Set sesame filling aside.

Place 1 cup hot water in a measuring glass and keep ready. Whisk together 2 cups rice flour, 2 Tbsp. sweet rice flour (mochiko), and ¼ tsp. kosher salt in a medium bowl. Mix in 4 Tbsp. hot water with your hands until a crumbly dough forms and no dry flour remains. Gradually mix in more hot water, a few tablespoons at a time, until dough is the consistency of clay (think play dough; you might not need all of the water).

Pinch off a golf-ball-size piece of dough. Sprinkle with ½ tsp. unsweetened cocoa powder and knead until incorporated. Cover loosely with plastic wrap; set brown dough aside for apple “stems.” Pinch off another golf-ball-size piece of dough. Sprinkle with ½ tsp. matcha and knead until incorporated. Cover loosely with plastic wrap; set dark green dough aside for apple “leaves”.

Divide remaining dough into 3 equal portions. Loosely cover 2 portions with plastic wrap. Sprinkle third portion with remaining ½ tsp. matcha and knead until incorporated; cover with plastic wrap. Sprinkle a second portion of dough with reserved strawberry powder and knead until incorporated; re-cover under plastic wrap.

Divide each portion into 6–8 ping-pong-size balls and loosely cover with plastic wrap.

Have a small bowl of water nearby. Working with 1 piece at a time, roll each piece of dough into a ball and flatten between your palms into a 3"-diameter disk. Spoon ½ tsp. reserved sesame filling into center, then moisten edges with water and fold dough over filling to make a half-moon shape; press gently to seal. Very gently roll dough back into a ball and cover with plastic wrap. (If dough feels like it’s starting to dry out, lightly moisten your fingers as you roll). Repeat with remaining dough pieces.

Working with 1 dough ball at a time, cup each ball in your nondominant hand and make a shallow indentation in the top with the base of a chopstick. Pinch off a very small piece of reserved brown dough and roll into a short, thin “stem”; insert into indentation. Using moistened hands, pinch off a small piece of reserved dark green dough, press to flatten, and, using a butter knife, cut out a small “leaf”; place next to stem and press gently to adhere. Re-cover “apple” with plastic wrap. Repeat for remaining dough balls.

Pour water into a large wok or saucepan to come 3" up sides; bring to a boil. Line bamboo steamer with a round of parchment paper. Place “apples” in steamer and transfer to wok or saucepan. Cover and steam, adjusting heat to maintain a gentle boil, 20 minutes. Remove from heat and let sit 5 minutes.

Stir together 1 Tbsp. vegetable oil and 1 Tbsp. toasted sesame oil in a small bowl and lightly brush over songpyeon with a pastry brush or your fingers. Serve warm or at room temperature.

This rustic, subtly sweet Korean rice cake that's popular to eat during the mid-autumn harvest festival known as Chuseok gets its deep roasty-toasty flavor from roasted soybean powder.

Injeolmi

sweet rice flour (mochiko)

Cornstarch (for dusting)

soybean

bamboo steamer; cheesecloth

If you’ve never made rice cakes at home, this recipe from Jennifer Ban of Rice Blossoms for the rustic Korean tteok (rice cake) called injeolmi is a great place to start. Traditionally, this type of rice cake was laborious to prepare, requiring you to soak, steam, then pound sweet rice until all the grains were evenly mashed. These days the convenience and availability of sweet rice flour (also known as mochiko, mochi flour, glutinous rice flour, or chap-ssal in Korean) makes the process a snap. The rice cake itself has just three ingredients: sweet rice flour, a little sugar, and water. This mixture is poured into a lined steamer and steamed until cooked through, resulting in a rice cake that’s delightfully chewy, stretchy, and subtly sweet. Injeolmi’s signature flavor comes from a generous dusting of roasted soybean powder, or gomul. Roasted soybean powder, which you can find at Korean markets or online, adds an almost peanut-buttery flavor and a hint of natural sweetness to these gluten-free treats. Injeolmi are best the day they’re made, but you can store any extras in the freezer and either reheat them briefly in the microwave or thaw at room temperature.

Pour water into a large wok or saucepan to come 3" up sides. Bring to a boil and set bamboo steamer on top. Line steamer with damp cheesecloth; sprinkle with sugar (this helps prevent rice cakes from sticking).

Whisk together 1 cup sweet rice flour (mochiko) and ⅓ cup sugar in a medium bowl. Add 1 cup room-temperature water and whisk until incorporated and mixture is lump-free. Pour mixture into steamer basket, cover, and steam, adding more water to wok or saucepan if needed, until rice cake is opaque and firm, 40–45 minutes.

Generously sprinkle a work surface with cornstarch. Carefully invert rice cake onto surface and slowly peel away cheesecloth, using a wet spatula to help scrape off dough if needed. Let cool 5–10 minutes.

Evenly sprinkle rice cake with ½ cup roasted soybean powder; pat to adhere. Cut rice cake into 1½" squares with a sharp knife. Working with 1 piece of rice cake, gather all the corners and pinch together to form a teardrop shape, then roll between your palms into balls; repeat with remaining rice cakes. Sprinkle with more roasted soybean powder to coat; pat to adhere. Sprinkle with remaining 2 tsp. sugar. Serve warm or at room temperature.

Soft and chewy snow skin filled wrapped around a lightly sweet, smooth taro and coconut filling

Taro Snow Skin Mooncake

Taro,

Granulated sugar (1/4 cup)

Cornstarch (2 tbsp)

Vegetable oil

tbsp Coconut milk

grams Glutinous rice flour (⅓ cup)

grams Rice flour (⅓ cup)

grams Wheat starch/corn starch (2 tbsp 2 tsp)

grams White sugar (1 tbsp 1 tsp)

Coconut milk, or whole milk (½ cup 2 tbsp)

grams Vegetable oil (1 tbsp 1 tsp)

purple gel food colouring

Steam the peeled and cubed taro for 30-40 minutes, or until fork tender

Place the taro in a large bowl and mash with a fork or potato masher

Add the sugar, cornstarch, oil, and coconut cream

Mix until smooth, cover with cling wrap and place in the fridge to cool completely

Taro filling

Remove one-third of the dough and knead in the purple food coloring

Divide the white dough and purple dough into 10 equal parts

Combine the pink and white dough together to form 10 balls and set aside

Once the taro filling has cooled divide it into 10 equal portions (each should weight ~25g)

Lightly coat a ball of snow skin in cornstarch and dust the mooncake mold (I used a 50g mold)

Place the taro ball in the center and pull the sides of the snow skin in to enclose

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Top Tags

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Top 10 glutinous rice flour recipes from across the web

The most viewed glutinous rice flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bibingka (Filipino Coconut-Rice Cak...

Strawberry Snow Skin Mooncakes

Jin deui &#8211; {Sesame balls}

Mochi Ice-Cream

Chocolate-Matcha Butter Mochi Cake

Matcha Butter Mochi (Mochi Cake)

Songpyeon “Apples”

Injeolmi

Taro Snow Skin Mooncake

Fried Glutinous Rice Dumplings (鹹水角...

The most viewed glutinous rice flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Jin deui – {Sesame balls}