Makgeolli Sulppang (a type of steamed cake made with makgeolli).
Fermentation & Pickling⏱ 40min👥 2 servings
Ingredients
- 5 cups (650g) of all-purpose flour or medium-strength flour.
- 3 cups (600ml) of makgeolli (Korean rice wine).
- 100 ml of milk.
- 1 cup of sugar.
- 1 teaspoon of salt.
- 2 grams of commercially available yeast (optional).
- 2 eggs.
Instructions
1
Sift the prepared flour through a sieve to remove any lumps.
2
Combine flour, makgeolli (Korean rice wine), milk, sugar, salt, yeast, and eggs in a bowl and mix well to create a batter that is not too thick.
3
Cover the dough with plastic wrap and let it rise in a warm place until it doubles in size (approximately 3 hours if using yeast, or about 6 hours if using only makgeolli/Korean rice wine).
4
Lay a damp cloth on a baking sheet, pour the fermented dough onto it, and then add raisins or beans according to your preference.
5
Place in a steamer and steam for 30 minutes.
6
Use a chopstick to check if any dough is sticking to it; if so, let it rest for another 10 minutes.
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