Written by Rae
I was recently at Kyobo, a gigantic bookstore here in Korea, and decided to look at the Korean cookbooks for once. Sometimes I look at them, but normally I look at the savory ones. However, I decided to look in the baking section and was pleasantly surprised. They actually have whole books dedicated to rice baking, and different subjects, and they are much cheaper than the imported English cookbooks. I ended up finding a few cookbooks which catered towards some dietary restrictions, and ended up buying one. The one I bought says something like, “The 5 Nos!” on top. It says no flour, egg, milk, butter, or additives. Most of the recipes have no sugar and use honey/maple syrup is used instead. The title of the book is “Friendly Eco Bread” (rough translation). The “Friendly” part is supposed to mean healthy.
In the book there are a lot of different recipes from muffins, cookies, cakes and other curiosities such as tofu ice cream. So far, I have made the Banana Muffins and the Korean Red Date Muffins. They both turned out really nice. Both of them use rice flour as their base, so they are completely gluten free. The rice flour adds a nice bounce and tackiness to the muffin that is intrinsically asian in sweets, which is difficult to explain if you’re never had a steamed rice cake, or any kind of rice cake in general. Also, the recipe isn’t very sweet, which is also very typical of Korean desserts and snacks, and only makes 6 muffins, which restricts you from binging on muffins. Overall, I’d say baking like this is a little healthier 🙂
Here is recipe and translation:
Banana 200 g
Rice flour 160 g
Bean powder 15 g
Starch (I used tapioca) 7 g
Baking soda 2 teaspoons (it seems like a lot for 6 muffins, but it works)
Soy milk 130 ml (You could probably use almond milk because I know that soy is kind of bad)
Oil 2 Tablespoons
Honey 1 Tablespoon
Maple Syrup 1 Tablespoon
Vinegar 1 teaspoon
Pinch of salt
Mash the bananas with a fork. Add all the wet ingredients to the bananas, plus a pinch of salt mix well. Sift all the dry ingredients together, then add to the wet ingredients. Fill muffin tray (I got about 7 muffins) and place slices of bananas on top. Cook at 180 c (around 350 f) for 20 – 30 minutes. Enjoy!