The leftover kabocha flesh I froze after using it for the rice muffin last time went into making another pan of baked rice cake. It's the same recipe I used for the energy tteok, only mixing in about 1/3 cup of defrosted kabocha flesh. It is a pretty forgiving recipe, so I didn't have to adjust anything else. Still, watch out to keep a similar consistency as the original recipe - thick batter that can be poured into a pan - by adjusting the amount of milk, if necessary.
To make clean cuts, wait until the rice cake cools down and keep the serrated knife wet. Personally, I can't wait that long to eat the crispy edges, so I always just cut the edges right out of the oven.
The bright yellow color alone will make you smile. Of course when you take the first bite, it gets better - crispy outside, sticky-warm inside, with subtle sweetness from kabocha, all the nuts and dried fruits...Happy Day Ahead!
| KOREAN WORDS | ||||
| kabocha | 단호박 | (dan ho bak) | ||
| frozen | 냉동 | (naeng dong) | ||
