Name: Walnut Glutinous Rice Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 200g glutinous rice powder; 100ml hot water; 40g allulose (or sugar); 2g salt; Red bean paste; Sweet potato filling (see below); Caramelized walnuts (see below); 200g sweet potatoes; 20g allulose (or sugar); 20g unsalted butter (room temperature); 2 pinches salt; 3-5 tbsp milk (adjust as needed); 300g walnuts; 150ml water; 60g sugar; 60g corn syrup (or starch syrup)

Directions

In a hot pan, combine 150ml of water, 60g sugar, and 60g corn syrup. Bring to a boil without stirring. Once the liquid reduces by half, add 300g walnuts and simmer over medium heat until the syrup has fully evaporated. Transfer the coated walnuts to a baking sheet, ensuring they are spread out to prevent sticking. Bake in a preheated oven at 170°C for 13-15 minutes or air-fry at 160°C for 5-6 minutes. Let cool completely to achieve a crispy texture.
Cut the sweet potatoes into small pieces and place them in a microwave-safe bowl with 20ml of water. Microwave for about 6 minutes or until soft, then mash thoroughly. Add 20g unsalted butter, 2 pinches of salt, and 20g allulose (or sugar). Mix well. If the mixture is too dry, gradually add 3-5 tbsp of milk until smooth and well combined.
In a bowl, combine 200g glutinous rice powder, 2g salt, 40g allulose (or sugar), and 100ml hot water. Knead until a smooth dough forms. Divide the dough into four equal portions. Flatten each piece into a round shape, ensuring the center is slightly thicker than the edges. Place a spoonful of sweet potato filling in the center, followed by a generous amount of caramelized walnuts. Gather the edges to seal, then gently shape into a round, flattened disk.
For red bean-filled rice cakes, place a spoonful of red bean paste in the center along with walnuts before sealing. Lightly grease a heated pan with cooking oil. Place the rice cakes in the pan, cover with a lid, and cook over low heat for about 1 minute. Remove the lid and add a small amount of water to the pan. Cover again and allow the cakes to steam. Flip the cakes, add more water as needed, and continue steaming until both sides are fully cooked.

Walnut Glutinous Rice Cake