(upbeat music)
- Hi everybody!
Today let's make Korean dessert, rice cake.
Rice cake called hobaktteok.
Hobak is a squash.
I'm going to use butternut squash.
I invented this special method for you guys,
very very easily you can make it.
I'm using the ramekin, kind of a cup
and just the steam it.
Usually Korean rice cake, when we steam,
bottom part should be opened so that when
you steam this, all steam going up and then
rice cake is going to be cooked.
You remember when I made rainbow rice cake?
I used this kind of you know some spring form,
and then open.
I could steam this one, like this,
but not many people have this kind of
a nice spring form.
So I just developed this recipe.
Works so perfectly, I can't wait to share
this recipe with you guys!
Before making rice cake, let's make butternut squash
filling first.
We need only half a cup butternut,
cooked butternut squash.
So this is my butternut squash, and I'm going to
use a small one.
So let's wash this.
And then cut.
So take out all seeds and something like
kind of a stringy stuff.
And put this in heavy pan.
And then one cup of water.
So when you put one cup of water, on the bottom,
not in the hollow part.
Cover this.
Between medium and low,
and I'm going to cook this until all this
butternut squash is well tender and
then easily we can scoop out.
So it takes around 30 minutes.
Next, I'm going to use this lemon.
lemon zest.
Really pretty, ooh smells so good.
If you don't have this kind of a tool,
you can use just a knife
and slice thinly and then make
it really thin, thinly slice.
Then you can make this lemon zest.
So, I need to squeeze this.
Don't throw away.
I alway put this in the cold water and drink.
We should not waste this.
Okay 30 minutes passed,
See?
And this looks really tender.
Scoop out.
Here.
(upbeat music)
This is beautiful golden color.
Half a cup, put it in a pot.
I'm going to make this more tasty
Sweet and just a little lemon flavor.
Lemon juice one tablespoon.
And then this is honey.
Honey or sugar, I'm going to add a quarter cup.
It should be sweet.
I'm going to cook and keep stirring
with wooden spoon to remove some moisture.
Meanwhile, let's prepare my steamer.
I have a really huge steamer, small steamer,
this is a really...
I love this one, you know, tin pot.
But it has a function, this thing, I can steam.
So six cups of water I'll add.
Steamer rack here.
And then let's see.
It's butternut squash.
And if you find some lump, just mash.
Keep stirring around five minutes.
Until it looks a little shiny and looks like
some applesauce consistency.
Golden color.
And then that's it, turn off.
Next let's boil water.
It takes around twelve minutes to in six cups boiling
and the meanwhile, I will bring my rice flour.
Eventually, rice cake.
When you make rice cake, we need rice flour isn't it?
This is rice flour.
Called ssalgaru.
Naengdong ssalgaru, naendong means frozen.
It's a frozen rice flour made with short-grain rice.
Not long-grain rice.
It was always the frozen section you can find this easily,
but don't get mixed up with chapssalgaru,
glutinous rice flour.
So this is ssal ga ru.
When I bought this, it was very hard
because it was frozen.
But I brought home and then kept in the refrigerator.
And then now, very easily, I can handle this.
We are going to use two cups.
So you should find a really coarse strainer.
And one more.
Leftover?
Always keep in the freezer, so next time you can use again.
Look at this!
We are going to do two times.
Always you need to sift this way.
Because the reason is that we need remove this
kind of a hard stuff, and also make it really
we give the air.
Make it airy.
And then, one more time.
Nice, very fine flour.
And now, one more time.
I'm going to add lemon juice, one tablespoon.
Water, one tablespoon.
Quarter teaspoon salt.
Sugar, two tablespoons.
So now we have to use both hands.
We are going to make it all this one
well mixed, using both hands.
Smells like lemony a little.
great.
And then I'm going to sift it again.
So make it airy.
Look at that, it looks like snow.
Isn't in the wintertime, snow?
Let me taste it just a little bit.
Mm.
Not very sweet, but a little like tangy.
And nice.
So we need this guy.
And then, put them here, these.
This lemon zest we are going to use.
Okay first, we are going to put it just on the bottom.
So about one or two teaspoons.
And then, rice flour.
It should be airy.
On top.
Isn't it pretty already?
Same thing.
And then, lemon zest.
Ready to steam!
My water is boiling.
close.
I'm going to steam this for 30 minutes,
over medium high heat.
And then it'll be done.
See you soon!
And also, this is my rose tea.
Hobaktteok and rose tea go well together.
My rice cake is done!
Wow.
Rice cake.
Three cups!
Well done!
We made hobaktteok.
I'm going to taste it, let's taste it.
Wow.
See?
Can you see that?
Oh my, look at that.
It's like snow.
Hot!
So tasty and sweet, tangy, and also
like the zest, lemon zest, the flavor together.
This is really awesome.
And also fluffy!
Cheers everybody.
Very good.
This is my kind of invention, of my hobaktteok because
more traditional way is that hobak, it was just a squash
you just boil this, and then later
scooping out, then the mixture with rice flour together
you mix these.
So rice flour, color is a little yellowish.
This is cup rice cake, but not very sweet
so we really enjoy the fluffiness and chewiness.
You have leftover tteok, rice cake go
really hard quickly.
Just wait until cool down, and then
wrap this in the plastic wrap and keep in the freezer.
So when you freeze this, and it should be
still very fresh fluffy.
Up to one month, you can keep in the freezer,
then take it out, just thaw out at the room temperature.
Or, reheat with a microwave and it'll turn out
so fluffy.
Today we made hobaktteok, squash rice cake.
Lemon-flavored, Maangchi style!
How would you like it?
So make this and share this with your friends and family
and plus you can tell, "oh this is Korean hobaktteok
I made."
Many people will be impressed. We don't use any
dairy stuff here.
Enjoy my recipe, see you next time!
Bye!
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