Gluten Free Sweet Red Bean Rice Cake (Tteok Ppang)
User Reviews
5
Gluten Free Sweet Red Bean Rice Cake (Tteok Ppang)
Description
Gluten Free Sweet Red Bean Rice Cake (Tteok Ppang) uses glutinous rice flour as a base, resulting in a moist, chewy, and slightly dense texture unlike typical wheat-based cakes. Combining baking powder and salt with the rice flour provides lift and seasoning. Milk, butter, eggs, vanilla extract, and sugar create the batter's richness and sweetness. The red bean paste is folded in, giving every bite a sweet and smooth contrast. Optional chopped walnuts or pecans introduce a crunchy element that complements the softness of the cake.
The batter is baked in a loaf pan at 350°F for about one hour, until a toothpick inserted in the center comes out clean. The result is a sliceable treat that balances the mild nutty flavor of rice flour with the familiar sweetness of red bean and vanilla.
This cake stores well at room temperature for a few days and can be frozen to preserve freshness. Variations such as adding raisins or pine nuts are possible to enhance flavor and texture. Its unique rice flour base makes it suitable for those avoiding gluten, while still delivering a satisfying, sweet baked good.
Ingredients
- 1 lb glutinous rice flour aka sweet rice flour/糯米粉
- 1/2 to 1 cup sugar
- 2 cup milk
- 4 oz butter softened or melted, salted
- 2 egg
- 1 Tbsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 to 1 can red bean paste OR 1 C home made red bean paste, adzuki
- 1 cup nuts walnuts or pecans will do fine!) - optional, chopped
- 1 x5 loaf pan
Instructions
- Preheat oven to 350°F or 180°C.
- In a mixing bowl, combine rice flour, baking powder and salt.
- Add milk, vanilla extract, eggs, butter and sugar to flour mixture.
- Mix with cake mixer for 3 min. or more until well blended with little or no lumps.
- Fold in red bean paste into the batter.
- Chop nuts and add to batter.
- Pour batter into a 9×5 non-stick loaf pan and bake for 1 hour at 350°F. The cake is done when a toothpick comes out clean after poking the cake.
Notes
- Store the cake at room temperature for 2-3 days or freeze for longer storage.
- Freezing preserves freshness and maintains the freshly baked texture upon defrosting.
- Add raisins or pine nuts to the batter to introduce additional layer of flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 61mg | 20% |
| Sodium | 159mg | 7% |
| Potassium | 213mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 100mg | 10% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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