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If you're a fan of chewy desserts, save this one. These soft milk rice cakes come together in one skillet in about 5 minutes, with no oven or steamer required. Think soft, stretchy, mochi-like texture with a lightly sweet, buttery flavor, all coated in nutty roasted soybean powder. They're especially good while still slightly warm, when the centers are at their softest and chewiest. This is also a fun recipe to make for Chuseok, the Korean harvest holiday, when families traditionally gather and share food together.
💡 Make sure you're using glutinous rice flour, sometimes labeled sweet rice flour. Regular rice flour won't give you that stretchy, mochi-like chew.
💡 The secret ingredient helps boost the chewy texture while adding a subtle nutty flavor.