(Black sesame, plain) Moist sticky rice pie ^^ Let me tell you!! GLUTINOUS RICE PIE
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- Опубліковано 7 лют 2025
- #GlutinousRicePie #LAGlutinousRice #GlutinousRoceBaking #GiftBaking
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/ gunbbaaaaaang
Hello, I'm Gunbbang!!
"No matter what, it's pure."
Do you like the basic sticky rice pie or black sesame? ☺️
It's a dry sticky rice powder that's easy to store and buy
I brought sticky rice pie that tasted as good as wet!!
The sticky rice pie made of sticky rice powder is sticky, so I think it's rice cake. It's very attractive that it's baked in the oven and looks like bread, right??
There are people who haven't tried it, but there are people who haven't tried it just once. Sticky rice pie 💓
This time, I prepared a black sesame recipe
Please let me know what you liked when you made both 😊
✍️ Ingredients
(85 mm parchment paper cups 8 ea or square pan No. 3 1 piece)
▪️ Plain sticky rice pie
Dry Glutinous Rice Powder - 250g
Baking powder - 5g
Baking soda - 3g
Sugar - 35g (If you don't add dried figs, 40g of sugar)
Salt - 3g
Milk - 320g
Heavy cream - 70g
Pea boiled in sugar - 60g
Kidney bean boiled in sugar - 60g
Dried figs - 60g
Walnuts - 50g
Black sesame - 10g
Almond Slice for Topping - 50 to 70 g
▪️ Black sesame glutinous rice pie
Dry Glutinous Rice Powder - 240g
Black sesame powder - 30g
Baking powder - 5g
Baking soda - 3g
Sugar - 35g (If you don't add dried figs, 40g of sugar)
Salt - 3g
Milk - 320g
Heavy cream - 70g
Pea boiled in sugar - 60g
Kidney bean boiled in sugar - 60g
Dried figs - 60g
Walnuts - 50g
Black sesame - 10g
Almond Slice for Topping - 50 to 70 g
📍 Please use walnuts pretreated. Blanch them in boiling water for 1-2 minutes and wash them thoroughly. Dry them in the oven at 212℉ for 70-100 minutes or over low heat. (Pre-treated walnuts are stored frozen.)
✍️ Recipe
1. Mix dry sticky rice powder, baking powder, baking soda, sugar and salt lightly with a hand whisk.
2. Add milk and whipped cream and mix without clumping.
3. Add the beanbag, dried fruits, and nuts and mix them
4. Leave at room temperature for at least 1 hour.
5. Coat the mold with oil and fill the dough with almond slices.
(No oil coating for 85mm parchment paper cups)
6. (Inhens Oven)
Preheat oven to 392℉, 356℉ 25 min (85mm parchment cup)
Preheat oven to 392℉, 356℉ 30 minutes (Square Fan No. 3)
7. Cut the cooked sticky rice pie after it cools completely.
8. It's okay to store it at room temperature from the day it's baked until the next day. If you store it more than that, store it frozen from the beginning and defrost it at room temperature (or warm it up slightly in the microwave)
❓ Frequently asked questions❓
1. The oven I use is Wiswell Inhens. (WOP100 Navy color, ad X)
2. Can I also make it with an air fryer?
It's possible, but just as ovens have different performance from product to product, air fryers may have different set temperatures and times. I haven't cooked it myself with an air fryer, so I can't tell you the exact temperature and time, but you can lower the temperature by about 10 degrees and +- while looking at the baking color.
(However, for baking types, the surface may be hard or the oven spring may be weak due to hot air.)
3. Can I use wet sticky rice powder?
Of course, you can use it. ^^ (Please use it with a sieve without clumping. You can bake it without tissues.)
Wet glutinous rice powder made of soaked glutinous rice powder already contains moisture.
Change the 'dry sticky rice powder 250g + milk 320g' to 'wet sticky rice powder 400g + milk 150g' and add it.
However, even with the same wet powder, the moisture content may vary depending on the storage condition, so don't add milk at once and adjust the milk as it works.
4. If we don't have heavy cream, can we replace it with other ingredients?
The sticky rice pie is softer and more savory when there is milk fat in the heavy cream. If not, replace it with 40-50g of milk. ^^
✔️ Products used
↪️As part of Coupang Partners activities, we will receive a certain amount of commission accordingly.
(Buy links other than Coupang are information sharing links that have nothing to do with revenue!)
-Dongwon Danish heavy cream cream
-Dry glutinous rice flour link.coupang.c...
-Baking powder link.coupang.c...
-Baking soda link.coupang.c...
-Pea Baegi link.coupang.c...
-Kangnang bean-baegi link.coupang.c...
-Walnut link.coupang.c...
-Almond slice link.coupang.c...
-2/3 dry fig naver.me/5qDjubw1
-Coated parchment paper cup (85 mm) link.coupang.c...
-Square Pan No. 3 link.coupang.c...
안녕하세요~
건빵님 레시피대로 해보려고 하는데
우유는 ml가 아니라 저울에 달아서 g인가요?
베이킹할때 우유는 대부분 ml로 계량을 했어서요
다른 분들보다 건빵님 찹쌀파이가 너무 맛있게 보여서 똑같이 따라해 보려구요^^
네~ 저울 달아서 g으로 해주시면 되세요^^ 맛있게 봐주셔서 감사해요☺️
식사대용이나 간식으로 이만한게없는거같아요ㅎㅎ만드는방법도 간단하니 넘좋구요😊 건무화과는 없으면 안넣고 설탕조절만하면되는거맞죠?^^
네^^ 없으면 생략하시고 설탕만 조절해 주세요~
좋은정보 감사합니다!^^
늘 응원 말씀 감사해요^^
습식찹쌀가루로도 되나요?
넵~~^^ 더보기란 참고해 주세요☺️
베이킹소다꼭넣어야하나요?
베이킹 소다 대신 베이킹파우더를 2~3배 정도 넣어주시면 되세요.
(소다가 팽창력이 더 좋고 구움색에 영향을 줌)
하지만 베이킹 소다 대신 파우더를 사용하면 모양은 조금 더 봉긋한 형태, 구움색은 연하게 나올 수 있습니다.
찹쌀가루대신 타피오카전분가루 사용해도 되나여?
건식 찹쌀가루 대신 타피오카 전분을 넣으니 반죽이 많이 묽었어요~ 그래서 비슷한 질감으로 맞추려면 레시피 250g보다 2배인 500g을 넣어야 비슷한 질감이 되더라고요ㅠ
결론부터 말씀드리면 찹쌀가루 대신 타피오카 전분을 넣어서 만들기는 가능한데 식감이 달라요~
개인적으론
타피오카 전분 500g으로 만들었더니 탱탱한 정도의 단단한 식감이었고
타피오카 전분 250g+건식 찹쌀가루 125g 이 정도까지는 괜찮아서 먼저 만들어보시고 입맛에 따라 타피오카 비율을 늘려보시는 것도 괜찮을 거 같아요~