Gluten Free Sweet Red Bean Rice Cake (Tteok Ppang)

Ingredients

• 454 gsweet rice flour
• 100–200 gsugar
• 480 mlmilk
• 113 gsalted butter, softened or melted
• 2eggs
• 15 mlvanilla extract
• 5 mlbaking powder
• 1.25 mlsalt
• ½–1 can, or 240 ml homemadeazuki red bean paste
• 120 g, optionalchopped walnuts or pecans
• 123 × 13 cm loaf tin

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C.

2. 2

   Combine dry ingredients

   In a mixing bowl, stir together the sweet rice flour, baking powder and salt.

3. 3

   Add wet ingredients

   Add the milk, vanilla extract, eggs, butter and sugar to the flour mixture.

4. 4

   Mix the batter

   Beat with a cake mixer for at least 3 minutes, until well combined with few or no lumps.

5. 5

   Fold in bean paste

   Fold the red bean paste into the batter.

6. 6

   Add the nuts

   Chop the nuts, if using, and stir them into the batter.

7. 7

   Bake the cake

   Pour the batter into a non-stick 23 × 13 cm loaf tin. Bake at 180°C for 1 hour, until a toothpick inserted into the cake comes out clean.

What is tteok ppang?

Tteok ppang is a Korean-style rice cake baked in a loaf shape; the name combines words for rice cake and bread. Rather than relying on wheat flour, this version uses sweet rice flour for a smooth, pleasantly chewy crumb.

Buttery cake flavours meet sweet azuki bean paste, giving each slice a mix of soft, rich and gently sweet textures. Nuts are optional, but add a contrasting crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 7g protein, 40g carbs, 19g fat.

The rice flour and sugar provide most of the carbohydrates, while butter supplies much of the fat and eggs, milk and bean paste contribute protein. Pair a slice with fruit and plain yoghurt, or serve it after a meal with vegetables and a protein-rich main.

The role of sweet rice flour

Rice flour: sweet rice flour, also called glutinous rice flour, is what gives the cake its characteristic soft, slightly chewy texture. It is not interchangeable with ordinary rice flour, which can produce a different result.

Even mixing: combine the flour, baking powder and salt first, then beat in the wet ingredients until the batter has few or no lumps.

Getting the batter right

Butter: use it softened or melted, as listed, so it can blend into the batter. If softened, beat thoroughly to avoid leaving small pieces.

Bean paste: fold it in rather than beating it aggressively. This keeps the paste from disappearing completely into the batter and helps retain pockets of flavour.

Checking when it is done

Toothpick test: insert a toothpick into the cake after the 1-hour bake. It is ready when the toothpick comes out clean.

Oven timing: ovens can vary, so use the toothpick cue as well as the stated baking time. Let the cake settle before slicing so its soft crumb is easier to handle.

Choosing the sweetness

Sugar: the recipe gives a range of 100–200 g. Choose the lower amount for a less sweet cake, bearing in mind that the red bean paste also contributes sweetness.

Red bean paste: the amount can vary from half to one can, or about 240 ml of homemade paste. The paste’s sweetness and consistency may differ between brands and batches.

Adding nuts and serving

Nuts: walnuts or pecans both work; chop them before folding them into the batter so they are distributed through the loaf. Leave them out for a smoother texture.

To serve: enjoy a slice on its own with tea or coffee, or add fresh fruit and plain yoghurt for a more rounded snack or dessert.

Recipe notes & tips

• Measure the sweet rice flour carefully for a consistent batter.
• Use the lower end of the sugar range if your red bean paste is particularly sweet.
• Beat the batter for at least 3 minutes to reduce lumps.
• Fold the bean paste in gently to keep some distinct swirls or pockets.
• Chop the nuts fairly small so they are easy to distribute through the loaf.
• Check the centre with a toothpick at the end of the baking time.

Variations

• Leave out the nuts: skip them for a smooth, chewy slice.
• Use walnuts: chop them into small pieces for a mild, earthy crunch.
• Use pecans: swap in pecans for a richer nutty flavour.
• Make it less sweet: use 100 g sugar, especially if the bean paste is sweet.
• Use homemade paste: replace the canned paste with about 240 ml homemade azuki paste.

Common mistakes to avoid

• Using ordinary rice flour: choose sweet rice flour to get the intended chewy texture.
• Leaving lumps in the batter: beat for at least 3 minutes and check the mixture before adding the bean paste.
• Overmixing the bean paste: fold it in gently so it does not blend completely into the batter.
• Skipping the doneness check: test the centre with a toothpick rather than relying on time alone.
• Adding whole nuts: chop walnuts or pecans first for more even distribution.

How to store

Once cool, store the cake in an airtight container in the fridge and eat within 3 days. Reheat a slice briefly until just warm, or allow it to come to room temperature before serving.

Frequently asked questions