Servings
Font
Back
5.0 from 3 votes

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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 9 pieces
Calories: 126 kcal
Course: Dessert
Cuisine: Korean

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Boil water.
  2. While water is boiling, in a stainless bowl, add 1 cup sweet rice flour and 1/4 tsp salt.
  3. 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".
  4. 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.
  5. 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.
  6. 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. 
  7. 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.
  8. While the dough is wet, quickly press some flower petals or leaves on top.
  9. Heat vegetable oil and sesame oil on frying pan (12 inch) on medium heat. 
  10. 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.

Nutrition Information

Calories 126kcal (6%) Carbohydrates 19g (6%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 2g (10%) Sodium 48mg (2%) Potassium 13mg (0%) Sugar 3g (6%) Calcium 3mg (0%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 9pieces

Amount Per Serving

Calories 126

% Daily Value*

Calories 126kcal 6%
Carbohydrates 19g 6%
Protein 1g 2%
Fat 4g 6%
Saturated Fat 2g 10%
Sodium 48mg 2%
Potassium 13mg 0%
Sugar 3g 6%
Calcium 3mg 0%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.