Cheongpyeon

Cheongpyeon is a traditional Korean rice cake that is beautifully colored and subtly sweet. This vegan version captures the essence of the original while ensuring it's plant-based and delightful for all to enjoy.

Ingredients

• Sweet rice flour - 100 grams
• Water - 150 milliliters
• Maple syrup - 2 tablespoons
• Salt - 1/4 teaspoon
• Natural food coloring (green, pink, or any color) - a few drops
• Red bean paste (sweetened) - 50 grams
• Cornstarch - for dusting

Steps

1. In a mixing bowl, combine sweet rice flour, water, maple syrup, and salt. Mix until smooth and there are no lumps.
2. Divide the batter into two portions. Add a few drops of natural food coloring to each portion and mix well until the colors are evenly distributed.
3. Prepare a steaming basket lined with a cheesecloth or parchment paper and lightly dust with cornstarch to prevent sticking.
4. Pour one portion of the colored batter into the steaming basket, spreading it evenly. Steam over boiling water for about 15 minutes.
5. After 15 minutes, remove the lid and add a layer of red bean paste on top of the cooked layer, spreading it evenly.
6. Pour the second portion of the colored batter over the red bean paste, spreading it evenly again. Cover and steam for an additional 15 minutes.
7. Once done, remove from the steamer and let it cool for a few minutes before carefully removing the Cheongpyeon from the basket.
8. Dust the Cheongpyeon with cornstarch to prevent sticking, slice into pieces, and serve.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 39 g
• Fiber: 2 g
• Sugar: 8 g
• Sodium: 25 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Water: 0.15 L

Health Benefits

• Gluten-free option suitable for those with gluten intolerance.
• Contains fiber from the red bean paste which aids in digestion.

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