Photo: Korea Ministry of Food and Drug Safety

Flower Seolgi (Steamed Rice Cake)

Name: Flower Seolgi (Steamed Rice Cake)
Cuisine: South Korea
Ingredients: 112 g Non-glutinous rice flour (112 g); Jujubes (5 pcs); 3.5 g Prickly pear (baengnyeoncho) powder (3.5 g); 3.5 g Sweet pumpkin powder (3.5 g); 3.5 g Spinach powder (3.5 g); 3 g Sugar (3 g); 25 g White sweet bean paste (25 g); 2 g Milk (2 g); 3 g Pumpkin seeds (3 g)

꽃설기

Dessert · Steamed

DessertsCourse

374kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Flower Seolgi (Steamed Rice Cake)

Not spicyVegetarianGluten-freeContains: dairy

Ingredients Tap an ingredient to check it off

Servings1

Non-glutinous rice flour멥쌀가루(112 g)
112 g
Jujubes대추(5 pcs)
Prickly pear (baengnyeoncho) powder백년초가루(3.5 g)
3.5 g
Sweet pumpkin powder단호박가루(3.5 g)
3.5 g
Spinach powder시금치가루(3.5 g)
3.5 g
Sugar설탕(3 g)
3 g
White sweet bean paste백앙금(25 g)
25 g
Milk우유(2 g)
2 g
Pumpkin seeds호박씨(3 g)
3 g

Nutrition per serving

374kcal

81.9gCarbs

7gProtein

2gFat

3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Mix each colored powder with non-glutinous rice flour, then add 15 g of water and mix.
Sift step 1 once more and mix in 3 g of sugar.
Mix the flesh of soaked jujubes into step 2.
When steam rises in the steamer, lay down a cloth, set in the mold, and add step 3.
Level the top and steam for 20 minutes.
Decorate with pumpkin seeds and jujubes.

💡 TipMixing the flesh of dried jujubes into the flour lets you use less sugar.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.