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  • (upbeat music)

  • - Hi everybody!

  • Today let's make Korean dessert, rice cake.

  • Rice cake called hobaktteok.

  • Hobak is a squash.

  • I'm going to use butternut squash.

  • I invented this special method for you guys,

  • very very easily you can make it.

  • I'm using the ramekin, kind of a cup

  • and just the steam it.

  • Usually Korean rice cake, when we steam,

  • bottom part should be opened so that when

  • you steam this, all steam going up and then

  • rice cake is going to be cooked.

  • You remember when I made rainbow rice cake?

  • I used this kind of you know some spring form,

  • and then open.

  • I could steam this one, like this,

  • but not many people have this kind of

  • a nice spring form.

  • So I just developed this recipe.

  • Works so perfectly, I can't wait to share

  • this recipe with you guys!

  • Before making rice cake, let's make butternut squash

  • filling first.

  • We need only half a cup butternut,

  • cooked butternut squash.

  • So this is my butternut squash, and I'm going to

  • use a small one.

  • So let's wash this.

  • And then cut.

  • So take out all seeds and something like

  • kind of a stringy stuff.

  • And put this in heavy pan.

  • And then one cup of water.

  • So when you put one cup of water, on the bottom,

  • not in the hollow part.

  • Cover this.

  • Between medium and low,

  • and I'm going to cook this until all this

  • butternut squash is well tender and

  • then easily we can scoop out.

  • So it takes around 30 minutes.

  • Next, I'm going to use this lemon.

  • lemon zest.

  • Really pretty, ooh smells so good.

  • If you don't have this kind of a tool,

  • you can use just a knife

  • and slice thinly and then make

  • it really thin, thinly slice.

  • Then you can make this lemon zest.

  • So, I need to squeeze this.

  • Don't throw away.

  • I alway put this in the cold water and drink.

  • We should not waste this.

  • Okay 30 minutes passed,

  • See?

  • And this looks really tender.

  • Scoop out.

  • Here.

  • (upbeat music)

  • This is beautiful golden color.

  • Half a cup, put it in a pot.

  • I'm going to make this more tasty

  • Sweet and just a little lemon flavor.

  • Lemon juice one tablespoon.

  • And then this is honey.

  • Honey or sugar, I'm going to add a quarter cup.

  • It should be sweet.

  • I'm going to cook and keep stirring

  • with wooden spoon to remove some moisture.

  • Meanwhile, let's prepare my steamer.

  • I have a really huge steamer, small steamer,

  • this is a really...

  • I love this one, you know, tin pot.

  • But it has a function, this thing, I can steam.

  • So six cups of water I'll add.

  • Steamer rack here.

  • And then let's see.

  • It's butternut squash.

  • And if you find some lump, just mash.

  • Keep stirring around five minutes.

  • Until it looks a little shiny and looks like

  • some applesauce consistency.

  • Golden color.

  • And then that's it, turn off.

  • Next let's boil water.

  • It takes around twelve minutes to in six cups boiling

  • and the meanwhile, I will bring my rice flour.

  • Eventually, rice cake.

  • When you make rice cake, we need rice flour isn't it?

  • This is rice flour.

  • Called ssalgaru.

  • Naengdong ssalgaru, naendong means frozen.

  • It's a frozen rice flour made with short-grain rice.

  • Not long-grain rice.

  • It was always the frozen section you can find this easily,

  • but don't get mixed up with chapssalgaru,

  • glutinous rice flour.

  • So this is ssal ga ru.

  • When I bought this, it was very hard

  • because it was frozen.

  • But I brought home and then kept in the refrigerator.

  • And then now, very easily, I can handle this.

  • We are going to use two cups.

  • So you should find a really coarse strainer.

  • And one more.

  • Leftover?

  • Always keep in the freezer, so next time you can use again.

  • Look at this!

  • We are going to do two times.

  • Always you need to sift this way.

  • Because the reason is that we need remove this

  • kind of a hard stuff, and also make it really

  • we give the air.

  • Make it airy.

  • And then, one more time.

  • Nice, very fine flour.

  • And now, one more time.

  • I'm going to add lemon juice, one tablespoon.

  • Water, one tablespoon.

  • Quarter teaspoon salt.

  • Sugar, two tablespoons.

  • So now we have to use both hands.

  • We are going to make it all this one

  • well mixed, using both hands.

  • Smells like lemony a little.

  • great.

  • And then I'm going to sift it again.

  • So make it airy.

  • Look at that, it looks like snow.

  • Isn't in the wintertime, snow?

  • Let me taste it just a little bit.

  • Mm.

  • Not very sweet, but a little like tangy.

  • And nice.

  • So we need this guy.

  • And then, put them here, these.

  • This lemon zest we are going to use.

  • Okay first, we are going to put it just on the bottom.

  • So about one or two teaspoons.

  • And then, rice flour.

  • It should be airy.

  • On top.

  • Isn't it pretty already?

  • Same thing.

  • And then, lemon zest.

  • Ready to steam!

  • My water is boiling.

  • close.

  • I'm going to steam this for 30 minutes,

  • over medium high heat.

  • And then it'll be done.

  • See you soon!

  • And also, this is my rose tea.

  • Hobaktteok and rose tea go well together.

  • My rice cake is done!

  • Wow.

  • Rice cake.

  • Three cups!

  • Well done!

  • We made hobaktteok.

  • I'm going to taste it, let's taste it.

  • Wow.

  • See?

  • Can you see that?

  • Oh my, look at that.

  • It's like snow.

  • Hot!

  • So tasty and sweet, tangy, and also

  • like the zest, lemon zest, the flavor together.

  • This is really awesome.

  • And also fluffy!

  • Cheers everybody.

  • Very good.

  • This is my kind of invention, of my hobaktteok because

  • more traditional way is that hobak, it was just a squash

  • you just boil this, and then later

  • scooping out, then the mixture with rice flour together

  • you mix these.

  • So rice flour, color is a little yellowish.

  • This is cup rice cake, but not very sweet

  • so we really enjoy the fluffiness and chewiness.

  • You have leftover tteok, rice cake go

  • really hard quickly.

  • Just wait until cool down, and then

  • wrap this in the plastic wrap and keep in the freezer.

  • So when you freeze this, and it should be

  • still very fresh fluffy.

  • Up to one month, you can keep in the freezer,

  • then take it out, just thaw out at the room temperature.

  • Or, reheat with a microwave and it'll turn out

  • so fluffy.

  • Today we made hobaktteok, squash rice cake.

  • Lemon-flavored, Maangchi style!

  • How would you like it?

  • So make this and share this with your friends and family

  • and plus you can tell, "oh this is Korean hobaktteok

  • I made."

  • Many people will be impressed. We don't use any

  • dairy stuff here.

  • Enjoy my recipe, see you next time!

  • Bye!

  • (upbeat music)

(upbeat music)

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B1 中級

カップケーキ餅(ホバクトク:호박떡 (Cupcake rice cake (Hobaktteok: 호박떡))

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    林宜悉 に公開 2021 年 01 月 14 日
動画の中の単語