Buckwheat steamed cake.
Fermentation & Pickling⏱ 6min👥 4 servings
Ingredients
- 200 ml (approximately 1 cup) of all-purpose flour.
- 200 ml (approximately 1 cup) of buckwheat flour.
- 200ml of makgeolli (Korean rice wine), one cup.
- 1 cup (200ml) of milk.
- 1/3 teaspoon of salt.
- Yeast: 1/3 teaspoon.
- 2 tablespoons of sugar.
- One egg.
- 2 tablespoons of raisins (for topping).
Instructions
1
Place all the ingredients in a bowl and mix them thoroughly.
2
Cover the container and let it ferment in a warm place for 4 hours (5 hours during winter).
3
Coat the heat-resistant container designed for use with induction cooktops with cooking oil.
4
Pour the fermented dough into a heat-resistant container and top with dried cranberries.
5
After wrapping the food in plastic wrap and poking a few holes, place it on a Jeon-style griddle and cook for 6 minutes.
Similar Recipes
More Recipes with This Principle
발효·절임류
Restaurant-quality pickled Korean radish (altari).
Beginner⏱ 20min👥 4 servings
#pickles#korean-cuisine#home-cooking
발효·절임류
Sun-dried Korean radish water kimchi.
Beginner⏱ 60min👥 4 servings
#korean-cuisine#kimchi#fermentation
발효·절임류
Butter Gochujang Anchovies (stir-fried).
Beginner⏱ 10min👥 4 servings
#korean_side_dish#anchovy_recipe#cooking_tips