Cherry blossom Strawberry Rice cake Recipe

Name: Cherry blossom Strawberry Rice cake
Prep time: 65 min
Cook time: 3 min
Total time: 68 min
Yield: 6
Cuisine: Korean
Ingredients: 120g Cold cream cheese; 25g Sugar; 100g Cold Whipping cream; 7g Cherry blossom syrup; 70g Strawberry; 150g Glutinous rice flour; 90g Sugar; 1g Salt; 220g Hot water; Pink food coloring; 10g Cherry blossom syrup; Melted white chocolate

by Cooking Tree 2023-01-29

written by Cooking Tree 2023-01-29

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Cherry blossom Strawberry Rice cake 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 pink strawberry glutinous rice cake topped with cherry blossom-shaped cream.

I chopped up fresh strawberries in the cream, frozen them, coated them with white chocolate, and wrapped them in chewy sticky rice cake batter.

Chocolate hardens and adds texture when eating. It has fresh strawberries so it can be eaten fresher, and the sweetness of white chocolate is added to make it visually sweet as a sticky rice cake~~

If you do not have a mold to freeze the cream, I think you can use the wrap method that I made with the tiramisu glutinous rice cake last time, shape it into a circle and freeze it.

It’s glutinous rice cake with a pink color that goes well with spring~~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Cherry blossom Strawberry Rice cake
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Rating: 5.0/5
( 93 voted )

Serves: 6 Prep Time: 65 Minutes Cooking Time: 03 Minutes 03 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

120g Cold cream cheese
25g Sugar
100g Cold Whipping cream
7g Cherry blossom syrup
70g Strawberry
150g Glutinous rice flour
90g Sugar
1g Salt
220g Hot water
Pink food coloring
10g Cherry blossom syrup
Melted white chocolate

Instructions

Add sugar to cold cream cheese, loosen it gently, add fresh cream and mix to make cream, pour a little of it into another bowl, add chopped strawberries to the remaining cream, and mix.
Put the cream in the mold and freeze it in the freezer for 3 hours, then make flowers with the remaining cream and put it in the freezer.
Mix glutinous rice flour with sugar and salt, add a little pink food coloring to hot water, mix to color, then add water and cherry blossom syrup to the powder and mix.
Cover with cling film and heat in the microwave for about 1 minute and 30 seconds, then with a spatula, cover with cling wrap and cook for about 1 minute and 30 seconds, then beat with a spatula until chewy and cool.
Coat the frozen cream with melted white chocolate, then stretch the dough and place the chocolate-coated cream on top to make a round shape.

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