Sorghum Rice Cake Balls recipe - ingredients, nutrition and when to eat it
Sorghum rice cake balls are a traditional Korean rice cake made by shaping sorghum dough into balls, cooking them, and coating them with sweetened red bean…
Sorghum rice cake balls are a traditional Korean rice cake made by shaping sorghum dough into balls, cooking them, and coating them with sweetened red bean paste. Their chewy, nutty sorghum flavor pairs well with the subtle sweetness of the red beans, making them a lovely winter treat or birthday snack.
Snacks & desserts · 35 minutes to cook
Nutrition (per 125.5g serving): 232.2 kcal · protein 9g · carbohydrate 44.6g · fat 1.6g · sodium 171.4mg
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: If the dough cracks, add water a little at a time. If it sticks too much to your hands, dust it lightly with sorghum flour.
Tips: Stir the red bean paste often as you toast it over low heat so it stays fluffy and doesn’t stick.
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Ingredients (1 serving)
- Sorghum flour — 50 g
- Cooked red beans — 40 g
- Salt — 0.5 g
- Water — 35 ml