Tteok Ppang or Sweet Rice Mini Bundt Cake is a dessert that is associated with Korean cuisine. Commonly baked in mini-bundt cake molds, Tteok Ppang features a crunchy exterior and a pillowy-soft inside. Unlike most baked sweet treats in the Western culinary scene, Tteok Ppang uses sweet rice flour instead of regular wheat flour. This is great news for those who have gluten intolerances as the cake itself is naturally gluten-free, aside from being delicious. The sweet rice flour has to be milled ultra-fine and that is what is giving this cake its spongy, less dense appearance.
Tteok means rice cake and Ppang means bread in Korean. The first thing that is noticeable in every Tteok Ppang slice is its light texture. It is reminiscent of cornbread but it’s soft and bouncy. This cake-like aspect is because the recipe calls for typical cake ingredients such as butter, egg, milk and vanilla.
Although Tteok Ppang can be baked as a standalone sweet rice cake, it is widely enjoyed with a sweet red bean paste filling. The filling is used as a baking ingredient, not as a stuffing. The bean specks or red bean traces add a rustic character to this delectable cake. If preferred, raisins, nuts and seeds are excellent add-ins. Instead of using refined sugar, this recipe calls for organic maple sugar and carob powder as natural sweeteners.
Carob Tteok Ppang Recipe Key Details
- Rice Flours. This recipe calls for sweet white rice flour and brown rice flour. If the latter is not available, feel free to use sweet rice flour.
- Carob Powder. The appearance and sweetness of the cake will depend on the type of carob powder that you use. Roasted carob powder tends to have a sweeter and darker in color profile. Raw carob powder lends a delicately sweet and slightly less dark in color profile. Whichever you decide to choose, just know that both taste amazingly good!
- Sweet Red Bean Paste. We highly recommend making this at home.
One may enjoy Carob Tteok Ppang as it is. However, you may also top it with fruits and a slight maple syrup drizzle. It is a recipe with many possibilities. If preferred, you may even add some carob chips as a mix-in.
Carob Tteok Ppang (Carob Sweet Red Bean Oven Rice Cake)
Ingredients
DRY INGREDIENTS
- 1 cup brown rice flour
- 1 cup sweet rice flour
- 1/4 cup The Australian Carob Co. Roasted or Raw Carob Powder
- 2 tbsps pure maple sugar
- 1/4 tsp salt
- 1 tsp baking powder
WET INGREDIENTS
- 1 cup whole milk
- 1/4 cup unsalted butter, melted
- 2 large eggs, beaten
- 1/2 cup Sweet Red Bean Paste
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F.
- Brush the mini-bundt cake molds with melted butter or oil to prevent sticking.
- In a large bowl, combine all the dry ingredients.
- In a medium bowl, combine milk, vanilla extract, eggs, and melted butter. Make sure that the melted butter is at room temperature or not too hot for the mixture.
- Add the wet mixture to the dry mixture. Mix thoroughly until well-blended.
- Fold in sweet red bean paste into the batter. Mix until the sweet red bean paste is evenly incorporated.
- Carefully pour batter into mini-bundt cake molds.
- Bake at 350°F or until a knife or a toothpick comes out clean when inserted into the cake batter.
For more homemade gourmet carob recipes using Australian Carobs, please visit CarobRecipes.com.
