Sweet rice mini bundt cake with freshly milled sweet rice flour kimchimari

Naturally gluten free and delicious, this sweet rice mini bundt cake recipe is a spin off of my original Tteokppang recipe which is an oven baked Korean fusion dessert. Now, tteok means ‘rice cake’ in Korean and Ppang means ‘bread’, and this is indeed a fusion of the two – it uses the common cake ingredients of egg, butter, milk and vanilla extract but it uses sweet rice flour instead of regular wheat flour.

We both served in the welcoming committee for new church members for a few years and her tteokppang was the favorite always. I finally got her recipe some time ago and was soooo excited to try it. But ….😭😭there was one problem with the recipe. Everything about the recipe was quite accurate except.. milk..

the amount was “적당히 jeokdanghee”.. 😝😝 Which means “appropriately” or basically the “right” amount.

Right. She probably knows from experience how much that is but hmm.. did she do it on purpose to trip me out?? HAHA.. I don’t think so because she is a very nice person. Anyway, so it took me a couple tries and here we are. I’m actually kind of glad that I had to work for it and had the chance to try different things. What is special about fresh milled sweet brown rice flour?

We all know that highly processed and refined flours are not good for our health. White flours for example contain much less nutrients and oils than whole wheat flours because lot of the beneficial parts of the grain gets removed before it is ground into flour. Having germ oils in the flour makes the flour go rancid in just 6-9 months which reduces shelf life and is bad business for companies. Anyway, so we should try to eat whole wheat and whole grains as much as possible.

Recently, I attended a conference for food bloggers and had a chance to see this machine in action. First I was attracted by it because it was just pretty to look at. 😝 I loved that they encased it in bamboo. But seeing how it worked and hearing more about it, I was intrigued. So I did some more research and tried the machine myself to first see if it was worth recommending to my readers.

I’m sure you know that this is my very FIRST product that I’m promoting and I told myself long time ago that I would NOT promote anything to my loyal readers unless I totally believed in the product. So, you can imagine how many things I have turned down… Asian noodle brand that said NO MSG but hid it under a different name, Korean sauces that was made with corny syrup and MSG…

And honestly, before I got this NutriMill Harvest product (FYI, I got this for free but would have paid for it if I didn’t believe in it) and used it, I was not sure if this was something that I really needed or would be using often. But after having used it for a while, I can now see that this will be such a great addition to the Korean kitchen. Because Koreans love using ground grains and in particular, I’m thinking it can be used for the following:

• All sorts of organic grain flour – often times I find that organic grain flours that are used in Korean cooking are not sold at Korean grocery stores. Buckwheat, Sorghum, Sweet Rice, Brown Rice flours, and Soybean flour are all used in Korean cooking and I can rarely find organic version of these flours at the store. But — they always have organic whole grains?! Which means I can grind them to make organic flours!!!

Personally, I really LOVE this “cake like” texture than the old tteokppang. Of course, if you are looking for a more traditional tteok texture, you can use mochiko flour or grind the flour twice to get a finer flour. And by mixing both brown and white sweet rice, you get a more flavorful and healthier cake with more fiber and nutrients that comes from sweet brown rice.