Bukkumi with Fresh Flowers (Pan-fried Rice Cake Dumplings with Sweet Red Bean filling)
Pan-fried rice cake dumplings (or Bukkumi) are Sweet Rice Cake dumplings stuffed with sweet fillings and then pan-fried in oil to create a crispy crust with a soft chewy inside.
- 1 cup 160 g sweet rice flour (mochiko flour)
- 1/4 tsp Sea Salt (Trader Joe's)
- 1/2 cup hot water
- 5 Tbsp sweet red bean paste (adzuki beans)
- 2 Tbsp vegetable oil
- 1 Tbsp sesame oil
- 1 bunch Fresh edible flowers or leaves
- 1 stainless steel mixing bowl or pot
- Boil water.
- While water is boiling, in a stainless bowl, add 1 cup sweet rice flour and 1/4 tsp salt.
- Measure 1/2 cup and pour hot boiling water to rice flour and mix with a spoon for 1-2 min until it has cooled enough for you to touch by hand. Be careful to not burn your hands. Using very hot water to make the rice dough is called Ik Banjuk 익반죽 in Korean which means "cooked dough".
- Make a ball with your hands and knead the dough with your fist. Knead about 15 times or so. Note that it will take a some kneading for you to feel the final consistency of the dough.
- Dough should be soft and slightly glutinous. If the dough is too wet, it will stick to your hands like crazy and it will be hard for you to handle the dough. If this is the case, add up to 1 Tbsp of additional rice flour. Knead again until well blended. If dough is too dry that it feels crusty in some parts, add up to 1 Tbsp of hot water. Knead again.
- Make about 9 x 1.5 inch balls between your hands. Take each ball and press it between with the palm of your hands to flatten it out. Then to make 2 inch disks about 1/4 inch thick, lightly press out the ends with your fingers.
- Lay the disk on a plate and then spoon about 1/2 Tbsp of sweet red bean paste on half of the disk and then fold them in half like you are making a dumpling.
- While the dough is wet, quickly press some flower petals or leaves on top.
- Heat vegetable oil and sesame oil on frying pan (12 inch) on medium heat.
- Add bukkumi to pan with the non-flower side down and cook in oil for 3-4 min or so until the bottom part is lightly browned. To best preserve color of flower or leaves, don't turn it over but spoon the top side with hot oil from pan a couple times. Alternatively, you can turn bukkumi over to the flower side for a very short time (3-4 seconds). Anything longer will burn the flowers and the colors will turn ugly.
Elements 1 cup 160 g sweet rice flour (mochiko flour) 1/4 tsp Sea Salt (Trader Joe's) 1/2 cup hot water 5 Tbsp sweet red bean paste (adzuki beans) 2 Tbsp vegetable oil 1 Tbsp sesame oil 1 bunch Fresh edible flowers or leaves 1 stainless steel mixing bowl or pot Method Boil water. While water is boiling, in a stainless bowl, add 1 cup sweet rice flour and 1/4 tsp salt.
Measure 1/2 cup and pour hot boiling water to rice flour and mix with a spoon for 1-2 min until it has cooled enough for you to touch by hand. Using very hot water to make the rice dough is called Ik Banjuk 익반죽 in Korean which means "cooked dough".
Make a ball with your hands and knead the dough with your fist. Note that it will take a some kneading for you to feel the final consistency of the dough.
If the dough is too wet, it will stick to your hands like crazy and it will be hard for you to handle the dough. If this is the case, add up to 1 Tbsp of additional rice flour.
If dough is too dry that it feels crusty in some parts, add up to 1 Tbsp of hot water. Make about 9 x 1.5 inch balls between your hands. Take each ball and press it between with the palm of your hands to flatten it out.
Then to make 2 inch disks about 1/4 inch thick, lightly press out the ends with your fingers. Lay the disk on a plate and then spoon about 1/2 Tbsp of sweet red bean paste on half of the disk and then fold them in half like you are making a dumpling.
While the dough is wet, quickly press some flower petals or leaves on top. Heat vegetable oil and sesame oil on frying pan (12 inch) on medium heat.
Add bukkumi to pan with the non-flower side down and cook in oil for 3-4 min or so until the bottom part is lightly browned. To best preserve color of flower or leaves, don't turn it over but spoon the top side with hot oil from pan a couple times.
Alternatively, you can turn bukkumi over to the flower side for a very short time (3-4 seconds). Anything longer will burn the flowers and the colors will turn ugly.
