Peach ? Chapssaltteoke (Rice Cake / Mochi) is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!
I made a peach glutinous rice cake with a really pretty cross section by cutting it like a cake~
It is good to make glutinous rice cakes one by one by hand, but using a mold to make it in a different shape gave it a different and neat feeling.
I used a rectangular cake mold with a mousse strip to make the top round, but I think it’s okay to change the shape.
Kneading the glutinous rice cake dough with boiled peach water and adding a large amount of flesh looks really delicious~
I think the rice cakes can be made smooth by applying oil well and shaping them.
I bought a commercial castella and used it as a sheet, but when I cut it, it retains its shape well and has a sense of stability.
Every time I cut a piece of peach, a pretty peach comes out. I was healed by the peach color while slicing.
Enjoy watching~♬~
Follow along with the 📝 recipes below👇🏾👇🏾
Ingredients
- 1 Peach
- 350g Water
- 80g Sugar
- 3g Lemon juice
- 260g Boiled peach water
- 2g Salt
- 200g Dry glutinous rice flour
- 50g Unsalted butter
- 150g Cream cheese
- 75g Condensed milk
- 90g Heavy cream
- Castella or Cake sheet
Instructions
- Peel the peaches, cut the flesh into long pieces, and put them together with the skins in a pot.
- Put 350g of sugar and water in a pot and boil over medium heat for about 5 minutes, then add lemon juice and boil for about 5 minutes more on low heat.
(Pink color becomes more vivid by adding lemon juice) - Remove the flesh separately and cool it in the refrigerator, then remove the water with a kitchen towel.
- Filter through a sieve to remove the skin, adjust the amount of water to 260g, add salt and mix.
- Add boiled peach water to dry glutinous rice flour, mix well so that there are no lumps, and add a little color to it.
- Cover with plastic wrap, make a hole, and heat in a microwave oven (700w) for 2 minutes and 30 seconds.
- After mixing the dough with a spatula, cover it again and heat it in the microwave for 2 minutes.
- Mix the dough, knead it well, cover it with cling film, and cool it to a warm level.
- Whip room temperature butter, add cream cheese and condensed milk and whip, then add fresh cream and whip to make cream.
- Apply vegetable oil to the bottom, take out the glutinous rice dough, knead it well with your hands, sprinkle cornstarch, and put the dough on top.
- Roll out the dough with a rolling pin, cut it into large squares to fit the mold, and put it in the mold.
- Squeeze the cream, add the dried peaches, and cover with cream.
- Cut out the commercially available castella, cover it with glutinous rice dough, press down on the meeting point, and cut it out.
- After hardening in the freezer for 1 hour, apply oil to a knife and cut gently.
Notes
Mold size : 24cm x 6.5cm
Recipe video
Thank you for watching~♥
Enjoy
🇰🇷🇰🇷 See recipe in Korean 🇰🇷🇰🇷
