Steam Oven Recipe: Steamed Baekseolgi Cubes with Floral Decorations

 

Steamed Baekseolgi Cubes with Floral Decorations

This recipe elevates the classic Korean rice cake, Baekseolgi, into elegant, bite-sized cubes adorned with delicate edible flowers, creating a visually stunning and subtly sweet treat perfect for celebrations or a refined snack. The steam oven ensures a perfectly soft and slightly chewy texture.

Ingredients:

• 2 cups glutinous rice flour (sweet rice flour)
• ½ cup regular rice flour
• ½ cup granulated sugar
• ½ teaspoon salt
• ¾ cup + 2 tablespoons water (adjust as needed)
• Edible flowers (such as pansies, violas, calendula petals, rose petals, or small chrysanthemum florets), rinsed and dried gently.

Equipment:

• Mixing bowls
• Sieve
• Steam oven with a solid or perforated tray
• Parchment paper
• Shallow square or rectangular baking pan (around 8x8 inches)
• Knife or cookie cutters for shaping

Instructions:

Method:

1. Prepare the Rice Flour Mixture: In a large bowl, whisk together the glutinous rice flour, regular rice flour, sugar, and salt until well combined.
2. Hydrate the Flour: Gradually add the water to the flour mixture, mixing with your hands. The mixture should resemble coarse, slightly damp crumbs. It should hold together lightly when squeezed but crumble easily. Add a little more water, a tablespoon at a time, if the mixture is too dry, or a little more rice flour if it's too wet.
3. Sieve the Mixture: Pass the rice flour mixture through a fine-mesh sieve into another clean bowl. This crucial step ensures a smooth and lump-free Baekseolgi.
4. Prepare the Pan: Line the bottom of your square or rectangular baking pan with parchment paper.
5. Steam the Base: Gently spoon the sieved rice flour mixture into the prepared pan, spreading it evenly. Do not pack it down. Place the pan onto the tray of your steam oven.
6. Steam Cook: Set your steam oven to 100°C (212°F) and steam for 20-25 minutes, or until the Baekseolgi is cooked through. A skewer inserted into the centre should come out clean. The surface should look slightly translucent and feel firm to the touch.
7. Cool Slightly and Cut: Once cooked, carefully remove the pan from the steam oven. Let it cool slightly in the pan for about 10-15 minutes. This makes it easier to handle.
8. Shape into Cubes: Using a sharp knife or cookie cutters, cut the slightly cooled Baekseolgi into even-sized cubes. You can also use other shapes if desired.
9. Decorate with Flowers: Gently press the edible flowers onto the surface of each Baekseolgi cube. The slight moisture of the cake will help them adhere.
10. Serve: Arrange the decorated Baekseolgi cubes on a serving platter. They are best enjoyed fresh or within a few hours.

Tips for Beautiful Baekseolgi:

• Quality Rice Flour: Use high-quality glutinous and regular rice flour for the best texture.
• Proper Hydration: The moisture level of the flour mixture is key. Don't add all the water at once; adjust as needed to achieve the right crumbly consistency.
• Thorough Sieving: Don't skip the sieving step! It's essential for a smooth and airy texture.
• Even Steaming: Ensure the steam oven temperature is consistent for even cooking. Avoid opening the oven door during the steaming process as much as possible.
• Gentle Handling: Baekseolgi is delicate when warm. Allow it to cool slightly before cutting.
• Fresh Edible Flowers: Use fresh, food-grade edible flowers for the most vibrant and safe decoration. Ensure they are thoroughly rinsed and gently dried.
• Storage: If you need to store leftover Baekseolgi, keep it in an airtight container at room temperature and consume it within a day or two, as it tends to dry out. Re-steaming briefly can help to soften it slightly.

A Short Tale of Beauty and Taste:

Imagine a spring garden after a gentle rain – that's the essence of these Steamed Baekseolgi Cubes. Each pristine white cube, soft and subtly sweet like a whisper of rice, becomes a tiny canvas for nature's artistry. Delicate pansies in shades of violet and gold, the sunny optimism of calendula petals, or the romantic blush of rose fragments are pressed onto their surfaces, transforming a simple rice cake into an exquisite edible jewel.

The first bite is a revelation of texture – a yielding softness that gives way to a pleasant, slight chewiness, a hallmark of perfectly steamed rice cakes. The sweetness is delicate, allowing the clean, pure flavour of the rice to shine through, enhanced by the visual delight of the floral decorations. These aren't just treats; they are miniature edible poems, embodying the Korean appreciation for natural beauty and the simple elegance of wholesome ingredients. They speak of care and intention, making every moment of enjoying them feel special, a small celebration of the beauty and taste that can be found in the most unassuming of ingredients, elevated by gentle steam and the delicate touch of nature.