{"id":1653,"date":"2026-01-07T00:37:02","date_gmt":"2026-01-07T00:37:02","guid":{"rendered":"https:\/\/cookingtimes.net\/?p=1653"},"modified":"2026-01-07T00:39:22","modified_gmt":"2026-01-07T00:39:22","slug":"blueberry-rice-cake","status":"publish","type":"post","link":"https:\/\/cookingtimes.net\/index.php\/2026\/01\/07\/blueberry-rice-cake\/","title":{"rendered":"Blueberry Rice Cake"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">The traditional Korean rice cake is made from scratch with a frozen blueberry puree and is topped with blueberry jam, whipped cream and fresh blue berries. Careful not to eat too much! It is more filling than you think.<\/span>\r\n\r\n<div class=\"lt-recipe\" id=\"lt-recipe\" itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\r\n\r\n    \r\n    <h4 itemprop=\"name\">Blueberry Rice Cake<\/h4>\r\n        <div class=\"recipe-info\">\r\n                    <div class=\"publish-date\"><i class=\"fa fa-calendar\"><\/i> <meta itemprop=\"datePublished\" content=\"January 7, 2026\">January 7, 2026<\/div>\r\n                            <div class=\"servings\"><i class=\"fa fa-user\"><\/i> <label>Servings<\/label>: 6<\/div>\r\n                                            <\/div>\r\n            <div class=\"recipe-print\">\r\n        <a href=\"javascript:window.print();\"><i class=\"fa fa-print\"><\/i>Print This<\/a>\r\n    <\/div>\r\n            <p class=\"recipe-author\">By: <span itemprop=\"author\">Lily<\/span><\/p>\r\n        <div class=\"row\">\r\n        <div class=\"col-md-5\"><div class=\"recipe-ingredients\">\r\n        <h5>Ingredients<\/h5>\r\n        <ul>\r\n                        <li itemprop=\"recipeIngredient\">550g rice powder<\/li>\r\n                        <li itemprop=\"recipeIngredient\">815g frozen blueberry<\/li>\r\n                        <li itemprop=\"recipeIngredient\">2 pkg fresh blueberry<\/li>\r\n                        <li itemprop=\"recipeIngredient\">250g heavy cream<\/li>\r\n                        <li itemprop=\"recipeIngredient\">82 g white bean paste<\/li>\r\n                        <li itemprop=\"recipeIngredient\">2 tsp lemon juice<\/li>\r\n                        <li itemprop=\"recipeIngredient\">sugar (icing: 25 g <\/li>\r\n                        <li itemprop=\"recipeIngredient\"> Jam: 210 g<\/li>\r\n                        <li itemprop=\"recipeIngredient\"> rice powder: 3 tbsp)<\/li>\r\n                        <li itemprop=\"recipeIngredient\">Garnish: mint, sugar powder<\/li>\r\n                        <li itemprop=\"recipeIngredient\"><\/li>\r\n                    <\/ul>\r\n    <\/div><\/div>\r\n            <div class=\"col-md-7\">\r\n        <div class=\"recipe-directions\">\r\n            <h5>Directions<\/h5>\r\n            <ul>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 1<\/span>\r\n                    <span itemprop=\"text\">Blend 115g frozen blueberries and water at a 1:1 ratio to make the blueberry puree. <\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 2<\/span>\r\n                    <span itemprop=\"text\">Mix rice powder and blue berry puree (see note below), and divide the mix into 300 grams and 250 grams. Sift each mix twice. Then, add 3 tablespoons of sugar and combine them together. Place in a 9-inch cake mold.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 3<\/span>\r\n                    <span itemprop=\"text\">Steam it for 20 minutes on high heat. Then turn the heat off and let it stay covered for 5 minutes.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 4<\/span>\r\n                    <span itemprop=\"text\">Take out the rice cake sheet and cover with a cold wet cotton cloth. Let it cool completely to prevent it from making cream melt.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 5<\/span>\r\n                    <span itemprop=\"text\">To make the blue berry jam, blend 700 grams of frozen blueberries and 210 grams of sugar (30% of blueberries) ad boil them up till it gets a think consistency. It is important to keep stirring to prevent burning. Add lemon juice when it thickens.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 6<\/span>\r\n                    <span itemprop=\"text\">Place heavy cream, sugar, and white bean paste into a mixing bowl and whisk until the cream reaches a stiff peak.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 7<\/span>\r\n                    <span itemprop=\"text\">Put the jam on the rice cake sheet and place whipped cream on top.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 8<\/span>\r\n                    <span itemprop=\"text\">Garnish with fresh blueberries and baby mint and finish with sugar powder. Enjoy.<\/span>\r\n                <\/li>\r\n                            <\/ul>\r\n        <\/div>\r\n    <\/div>\r\n        <\/div>\r\n<\/div>\r\n    <\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">Note:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Using frozen berries instead of fresh berries creates a more colorful and tasty jam.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The most important part of the recipe is to add the right amount of puree to the rice powder.\u00a0 If adding too much puree, the cake can be too wet.\u00a0 If you don\u2019t add enough puree, the cake can be tough.\u00a0 Need to master the right amount of puree to the powder.\u00a0 Add one spoon at a time.\u00a0 Grab some of the mixture together, if it stays together, it should be ready.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sift the mixture in two batches, it will help tremendously the power with other ingredients.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Important to steam the cake in very high and strong heat \u2013 high heat can cook the mixture evenly.<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The traditional Korean rice cake is made from scratch with a frozen blueberry puree and is topped with blueberry jam, whipped cream and fresh blue berries. Careful not to eat too much! It is more filling than you think. &nbsp; Note: Using frozen berries instead&nbsp;<a class=\"read-more\" href=\"https:\/\/cookingtimes.net\/index.php\/2026\/01\/07\/blueberry-rice-cake\/\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":1656,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[166],"class_list":["post-1653","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert","tag-blueberry"],"_links":{"self":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1653","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/comments?post=1653"}],"version-history":[{"count":3,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1653\/revisions"}],"predecessor-version":[{"id":1657,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1653\/revisions\/1657"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media\/1656"}],"wp:attachment":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media?parent=1653"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/categories?post=1653"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/tags?post=1653"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}