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I’m back to seolgi (설기), steamed cake made with rice flour, sugar and water at its simplest form.  This time, together with instant coffee in milk and finely chopped walnuts, a new seolgi is born as an afternoon pick-me-up coffee cake that goes great with, what else, a cup of coffee.

In itself is a guilt-free, mildly sweet dessert.  If you are willing to allow yourself a little more ‘guilt,’ drizzle some coffee caramel sauce over it.  Or top your coffee seolgi with simple whipped cream.  Or, just maybe, you can try both.  Coffee seolgi topped with whipped cream and drizzled with coffee caramel sauce is – h e a v e n l y ~

You can see more pointers on seolgi from my recent orange seolgi post.

You can also find my other rice cake posts.

Baked Rice Cake with Kabocha

Dancing Ghosts and Sleepy Pumpkin Rice Cakes

First Full Moon Day (정월대보름) and Energy Tteok

Songpyeon (송편; rice cake for Korean Thanksgiving Day)

Zucchini – Soy Pulp Cupcakes (애호박 비지 미니떡)



snack    간식  (gan sik)

dessert  후식  (hu sik)

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