Rice Flour Milk Cake (Baekseolgi Bread)
Translated from Korean, the language of the video.
숙키sookkie cooked this in a YouTube video, in Korean. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added nutrition.
Watch the original videoA soft, chewy, and moist cake made with rice flour that mimics the texture of traditional Korean Baekseolgi rice cakes but in a modern bread form.
- Time
- 50 minutes
- Equipment
- Stovetop and oven
- Cuisine
- East Asian
- Contains
- Dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat your oven to 320°F (160 °C) (160°C (325 °F)). Line a loaf pan or square cake pan with parchment paper.
In a clean, grease-free bowl, beat the 3 egg whites with a hand mixer on medium speed until frothy.
Gradually add 80g of sugar in three batches, continuing to whip until stiff, glossy peaks form to create a stable meringue.
In a separate bowl, whisk together the 3 egg yolks, 50ml milk, 40ml vegetable oil, and 1 tsp vanilla extract until well combined.
Sift 150g of non-glutinous rice flour, 4g baking powder, and 1g salt into the egg yolk mixture. Stir with a whisk until the batter is smooth and no lumps remain.
Add one-third of the meringue to the rice flour batter. Fold gently with a spatula to lighten the mixture.
Add the remaining meringue and fold carefully using a 'cut and fold' motion to preserve the air bubbles until just combined.
Pour the batter into the prepared pan. Tap the pan firmly on the counter a few times to release any large air bubbles.
Bake in the preheated oven at 320°F (160 °C) (160°C (325 °F)) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
For the best texture, use 'wet' rice flour (typically found in the freezer section of Korean grocery stores) if possible, though dry rice flour works as well. If using dry flour, you may need to add an extra tablespoon of milk. This cake is best served at room temperature and stays moist for several days if kept in an airtight container.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 246
- Protein
- 5 g
- Carbs
- 35 g
- Fat
- 10 g
- Fiber
- 1 g
Where the calories come from
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