(bright upbeat music)
- Hi everybody.
Today I'm very excited to release this recipe.
Yeongyang-chaltteok, I'm gonna call this rice cake,
super nutritious rice cake, how about that?
Why I call this super nutritious rice cake?
Because it's super nutritious, yeongyang-chaltteok,
yeongyang means nutritious.
Chaltteok, chaltteok, even once I hear the chaltteok word
it makes my mouth water because since I was young,
this chaltteok has always been delicious stuff for me.
But if you are not Korean, you never heard of chaltteok
what chaltteok is, why Maangchi thinks
this is mouthwatering.
That's my favorite and my daughter's favorite.
I like to make this when my daughter
comes over my house. I want to impress her by making this.
When she comes over, she will enjoy it,
so let's get started.
To make this rice cake the first thing you have to do is
soaking the beans, because it takes long time.
I soaked this for 12 hours.
I did all kind of experiment for eight hours,
for 10 hours, at least you need to soak these beans 12 hours.
These beans are special, the inside is a green color.
We call this seoritae.
I used one cup, I soaked these 12 hours ago.
Look at this, they're huge, right?
Huge difference! Let's drain.
(water running)
These beans are very tender now,
you can squish this with your fingernails.
I'll put these beans here,
for beauty I'll just take some and
just skin these beans, not all, just a little bit
so that later when I make this yeongyang-chaltteok,
it will look really delicious and colorful.
Just only a handful.
Black and green, the contrast is so pretty.
And just a little bit.
I'm going to add other ingredients to this bowl,
and meanwhile lets make syrup.
Rice syrup, 1/2 cup.
Then water, same amount, 1/2 cup.
1/2 cup and 1/2 cup which is, one cup.
You can use brown sugar or white sugar.
I will use dark brown sugar,
2 tablespoons.
One.
Two.
Turn on the heat,
I'll boil this until all these bubbles are coming up.
It'll be really delicious syrup.
(water running)
Other ingredients, to make it nutritious,
These are frozen chestnuts.
You can find this in Korean store easily.
Chestnuts peak season is in fall,
but frozen chestnut is always available.
That's why I always buy
a few packages and keep them in my freezer.
It's vacuum packed.
Meanwhile, look at this, it's bubbling.
Just stir this,
Chestnuts, about this amount.
Around one cup.
Put the leftover chestnuts back
and freeze again.
This is done, so I cooked this for 5 minutes
over medium heat.
Turn off.
See, it looks like this.
Next, let's cut chestnuts.
Slice these.
Add 1/4 cup water, and 1 tablespoon sugar.
Cook over medium heat. Next, jujubes.
This is really large. We need to remove the pit.
Push your knife here until you touch the seed,
and then cut around like this.
Only seed is coming out, like this.
Okay, let me check my chestnuts.
Look at this chestnut, the color is changed to
a little bit yellow.
You don't have to cook thoroughly.
I think that's cooked enough. I'm going to turn off.
This is too big, so I like to cut it two or three times.
My beans, and let's add to here.
1/4 cup pine nuts.
Nutritious stuff is inside, that's why it's called nutritious rice cake,
literally in Korean, but I say super nutritious rice cake.
Syrup, oh my, looks so good.
And then I'm going to add honey.
About two tablespoons honey.
Stir this well.
All these nutritious stuff and syrup are just ready,
What I have to do is to take care of rice flour.
(water running)
You gotta find dried glutinous rice flour,
this is 1 pound.
Just less then three cups.
Add 1 teaspoon salt.
I need perfect amount of moisture. Add 3 tablespoons
plus 1 cup water.
Oops, (laughs)
I still have this, I was going to use this.
I want water!
One, two, three,
and one cup more.
Just wait a little bit.
I'm using my rice scoop,
and mix this together, then slowly add some more water.
just around one third cup.
And mix.
And more.
All.
So you see lot of lumps now.
We have to break all these lumps.
First use a wooden spoon or rice scoop like this,
as much as you can and then eventually you gotta pray
to the God, (laughs).
With your two palms!
I think this is good. It's time to break the lumps
with my hands. Use all.
Use both hands.
About two minutes you gotta do this,
pray to the God, (laughs).
You make for your family member, your loved one.
"Oh I make this yeongyang-chaltteok for my daughter
and I hope she loves this.
And I'm going to show her my love."
"I'm making for my wife, my wife will give me
lot of compliment!" How about that?
All this rice flour should be evenly moist.
And then just cover this.
We've gotta wait for 30 minutes.
At least 30 minutes.
If you like to make this rice cake tomorrow,
put this all moist rice flour
into a plastic bag, and refrigerate,
and tomorrow, when you are ready to make this rice cake,
you can use it. But I'm busy now, I'm gonna make this,
I'm gonna finish this video, right?
So I'll just put it here and wait for 30 minutes.
(gentle tinkling music)
30 minute passed, my rice flour should be ready now.
How do we know this is evenly moist? Just grab some
and then squeeze it, so it looks like this.
You can make this one lump.
Cover this because I don't want to dry it out.
Let's add the chestnuts, along with a little bit syrup.
Wow, nice, beautiful colorful huh?
In my steamer, around 2 inch water is boiling.
When it starts boiling I'm going to steam this rice cake.
So it's a steamer basket. It looks kind of dirty,
but actually it's not dirty, this is
hemp cloth. You guys also can use cotton cloth.
You can find this kind of stuff,
in the kitchenware section of a Korean grocery store.
First I'm going to wet this.
(water running)
Put this in my steamer basket.
I will add just about a few tablespoons syrup here,
and it looks shiny and very delicious.
Put these here and spread it nicely.
Put the jujube skin part down
for beauty.
My steamer basket is 12 inch, exactly 12 inch.
I will add all this rice flour.
And spread this like this, evenly.
And this leftover mixture.
You see green color, so pretty isn't it?
just a little bit of green color.
Now put the jujube red side up.
And cover this.
Now my water is really boiling, put it here.
40 minutes later, see you soon!
My rice cake smells so good! 40 minutes passed!
I'm going to lower the heat to very low,
and simmer it for 5 minutes.
5 minutes passed, so I'm going to turn off. Ooh, quiet!
I will just put this rice cake on my cutting board
and before doing that, this method is very easy.
I will use my tray, this is 13 by 9 inches tray.
You guys can use any baking sheet, too.
I still have a lot of syrup, I will just add
half of the syrup here. Oowa!
See, wow, my rice cake is like this, awesome.
And this is really hot so I will wear gloves.
Just grab the edges of the cloth.
Flip it over.
I will bring some cold water.
And then spread this to make 9 by 13 inch size.
Let it cool for 10 minutes, and then I will just
flip it over and cut, that's it!
I'm going to drizzle this syrup over top.
Just a little bit left over, I'm going to leave this.
I'm going to flip over this.
Yay! look at this!
And use all this leftover.
Look at this, all kinds of good stuff is inlaid.
Let's cut it up.
I cut this rice cake into eight equal pieces.
You can put it in a plate and serve and eat.
We usually wrap each piece individually.
This rice cake's both sides are pretty.
Look at this!
Isn't it pretty?
I'm going to eat this.
What I'm doing is, this is a zipper bag
I put it this and freeze.
Later when you take it out from the freezer
leave it at room temperature, when it thaws out
it's like a really freshly made rice cake.
So you don't have to reheat it. Let me taste!
Rice cake is well cooked.
Hmm.
Sweet and chewy, and beans are well cooked.
umm~
This is so delicious, that's exactly what I wanted!
I wish I could share with you but instead
of sharing with you I'm teaching you how to make it
and you follow this recipe, exactly what I'm doing,
then you'll make this one.
I know all of you guys are good at cooking,
I'm always amazed by your cooking skills.
Today we made super nutritious rice cake,
yeongyang-chaltteok, enjoy my recipe, see you next time!
Bye.
(bright bouncy music)