Dessert for the Soul

Image courtesy of Monica Kim.

No matter the time of the year, Monica Kim turns to hotteok when she is craving a comforting snack. While this popular South Korean pancake’s filling can vary, a pumpkin version is her favorite.. “Around fall, I tend to crave hobaktteok or pumpkin rice cakes, their warm yellow color recalling a harvest moon,” says Kim. “Possessing a subtle sweetness, the cake's soft and spongy, yet slightly springy and sticky texture is one of my favorite mouthfeels.” 

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Ingredients

• 10 ½ ounces non-glutinous rice flour
• 2 ½ ounces sweet pumpkin
• 1 teaspoon sweet pumpkin powder
• ⅛ cup sugar

Instructions

1. Steam the sweet pumpkin. 
2. Cut the sweet pumpkin into small pieces and scrape out the inside with a spoon.
3. Pass the rice flour through a sieve.
4. Add sugar to the rice powder that has been sifted and mix well, using the sieve again.
5. Mix the pumpkin and flour evenly and make sure that the moisture is well absorbed so that it forms a  shape when you squeeze it with your hand and does not crumble.
6. Spread the dough on a steamer and spread the powder evenly.
7. Prepare a pot and steamer basket. Pour a few inches of water in the pot and bring to a boil. Place in the pot when the water is boiling.
8. Steam it for 25 to 30 minutes.
9. Turn the heat off and let sit, covered for 5 minutes.
10. Remove from the steamer, uncover, and let cool.