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Makgeolli Sool Bbang - 술빵


Yay!! Finally a real free weekend!! Also, Happy Valentine's Day! Mine started out amazingly with 2 exams. *roll eyes* I am so sleep deprived, but currently baking at home :) Haven't touched my oven or my kitchenaid in too long!

The bf and I are going to cook together, because I just don't want to sit in a packed restaurant filled with lovey dovey couples. You know??! The only thing I baked where these EKG cookies. Anyway, the real Vday holiday is tomorrow, when the Valentine's chocolates are on SALE!! Yes!!

Here is a recipe for a traditional steamed cake made with Korean Rice wine, Makgeolli or 막걸리. I grew up on this stuff when I lived in Korea! The cake is very soft and rises amazingly, with a slight boozy taste. Oh, I feel so nostalgic...




Makgeolli Sool Bbang - 술빵

makes a 9 inch cake

1 cup makgeolli, korean sweet rice wine (preferably newly opened)
2 eggs, beaten
1 tsp vanilla
1/4 tsp salt
2/3 cup light brown sugar
2 cups flour
2 tsp baking power
1-2 tbsp black sesame seeds (optional)

  1. In a large bowl, whisk the makgeolli, eggs, vanilla and brown sugar until slightly frothy
  2. Sift flour and baking power directly into the bowl and fold in until totally blended together. (no over mixing though!)
  3. Place a cheesecloth onto your steamer basket and pour in the batter. Scatter sesame seeds over the top is using.
  4. Cover and steam on medium heat for 35-40mins, or until a knife stuck in the middle comes out clean
  5. Serve immediately - best when warm and fresh

1 comment :

  1. Tried this last night. Easy to make and tastes delicious!

    ReplyDelete

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