Pumpkin Seolgi (Steamed Rice Cake) recipe - ingredients, nutrition and when to eat it
Pumpkin Seolgi is a fluffy steamed rice cake made with kabocha squash and rice flour.
Pumpkin Seolgi is a fluffy steamed rice cake made with kabocha squash and rice flour. Its gentle sweetness pairs nicely with a clean, mild flavor, making it perfect for an afternoon snack or dessert after a meal.
Snacks & desserts · 35 minutes to cook
Nutrition (per 203g serving): 502.1 kcal · protein 7.8g · carbohydrate 112.9g · fat 2.6g · sodium 339.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Avoid pressing the rice flour batter too firmly, as the rice cake may become dense.
Tips: Wrapping the inside of the steamer lid with a cloth helps keep water droplets from falling onto the rice cake.
Tips: The amount of water depends on the moisture in the kabocha squash, so add it gradually rather than all at once.
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Ingredients (1 serving)
- Rice flour — 100 g
- Kabocha squash — 60 g
- Sugar — 2 Tbsp
- Water — 1 Tbsp
- Salt — 0.2 tsp
- Pumpkin seeds — 1 tsp