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If you’ve seen other recipes on my blog, you’d know I like to eat a lot of korean food. But my favorite korean food isn’t even a meal. It’s a garnish. It’s: Saealsim!
Saealsim translates to bird’s egg. It’s no wonder why, these jelly like sweet rice cakes are small and round like a bird’s egg. They’re usually enjoyed with korean porridge like hobakjuk (recipe coming soon!).
They only require 3 ingredients to make and one of them is water, which, in my opinion, doesn’t even count. Making them is extremely easy, but rolling out all the balls can get a little tedious. If you have some family or friends around to help you out though, the time flies by!
I usually make a big batch and freeze some to enjoy whenever I’m craving some juk (korean for porridge).
No need to break any eggs with this bird’s egg recipe. Roll up your sleeves, roll out some balls, and enjoy a steaming bowl of your favorite sweet porridge as a reward!
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
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Recipe:
Makes about 30-35 rice cakes
Ingredients:
70 g - Sweet Rice Flour
¼ tsp - Kosher Salt
5 tbsp - Hot Water
Instructions:
In a bowl, mix together rice flour and salt.
Pour water into the rice flour 1 tbsp at a time while kneading the dough quickly with a wooden spoon. When the mixture begins to cool, begin kneading with your hands.
When a dough has formed, roll it out into a thin log. Using a sharp knife, cut it into ¼ - ½ inch pieces. Either leave them as squares or roll them into balls with your palms.
If storing them for later, place in a freezer safe container and freeze for up to 3 months.
When ready to use, bring a pot of water to a boil and prepare a bowl of cold water.
Drop rice cakes into the boiling water. Boil for 2-3 minutes or until they begin to float.
Using a strainer, scoop out rice cakes and place them in the cold water. Use as garnish for porridge or enjoy as a snack.
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