Photograph of the finished Siru-tteok

Korea · Bánh gạo hấp tầng Siru-tteok

Siru-tteok

1 hr 40 min Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 2.2 lb
  • Photograph of Red bean Red bean 1.1 lb
  • Photograph of Sugar Sugar 9.9 oz
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Dried jujube Dried jujube 24
  • Photograph of Chestnut Chestnut 8.5 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 2.8 oz
  • Photograph of Honey Honey ⅓ cup

Method

  1. 1 Soak the rice for 8 hours, then drain for 1 hour and grind it into a moist powder, then sift it twice.
  2. 2 Sifting the flour twice is mandatory; lumpy flour will result in steamed buns that are cooked in some places and still contain flour in others.
  3. 3 Mix the flour with salt, then sprinkle in water little by little until the dough can be formed into a ball but remains crumbly when squeezed.
  4. 4 Soak red beans for 8 hours, then steam them for 30 minutes with salt to make a bean layer.
  5. 5 Spread a layer of beans in the steamer mold, then sprinkle flour over them and smooth the surface without pressing down.
  6. 6 Do not press down to allow steam to pass through the dough; steam for 30 minutes, then sprinkle with jujubes, chestnuts, and sesame seeds.

With an appliance

  • Pressure cooker 1 hr 10 min

    Replace step 6: steam the layered cake at low pressure for 14 minutes, then release the pressure naturally for 6 minutes, without compressing the dough so that the steam penetrates evenly; steps 1–5 remain the same.

Start cooking