Sweet Rice Pancake recipe - ingredients, nutrition and when to eat it
This traditional snack is made by thinly pan-frying sweet rice flour batter, filling it with red bean paste or nuts, and folding it over.
This traditional snack is made by thinly pan-frying sweet rice flour batter, filling it with red bean paste or nuts, and folding it over. It’s chewy outside with a sweet, nutty filling, and goes well with a cup of tea in the afternoon or as dessert after a meal.
Snacks & desserts · 25 minutes to cook
Nutrition (per 172.5g serving): 400.5 kcal · protein 7.3g · carbohydrate 76.6g · fat 7g · sodium 31.9mg
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 sticks to your hands, dust it with a little more sweet rice flour. If the edges dry out, dampen your fingertips with water to seal them.
Tips: Cook slowly over low heat; high heat can brown the outside too quickly and leave the inside doughy.
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Ingredients (1 serving)
- Sweet rice flour — 70 g
- Sweet red bean paste — 35 g
- Water — 60 ml
- Cooking oil — 1 tsp
- Pine nuts — 1 tsp