Peanut Butter Cinnamon Rice Cake Crumbles Or Popcorn Recipes

PEANUT BUTTER CRUMBLE

Steps:

• Pre heat oven to 350 degrees farenheit
• Spray pan with non-stick cooking spray or grease with oil and flour.
• Combine all ingredients in a bowl and BEAT together ***very important to BEAT the mixture***
• Drop by rounded spoonfuls onto pan, about 2 inches apart, bake for 10-12 minutes.

PEANUT BUTTER CINNAMON RICE CAKE CRUMBLES (OR POPCORN)

Steps:

• Preheat your oven to 250ºF.
• In a medium-sized saucepan over medium-low heat, combine the syrup and sugar, stirring and cooking until the sugar is pretty well dissolved. This should just take a few minutes.
• Remove from the heat and stir in the peanut butter, vanilla, salt (if using), and cinnamon. If the peanut butter isn't melting, place the pan back on the heat just long enough to coerce that peanut butter inches
• Stir in the popcorn or rice cake crumbles until well coated with the pb mixture.
• Spread the popcorn or crumbles out on a cookie sheet or in a baking dish, and pop them in the oven for 20 to 30 minutes, stirring once, about mid-way through.

SONGPYEON (HALF-MOON RICE CAKES)

Steps:

• For the White Dough:.
• Add 1 cup of non-glutinous rice flour into a clean large mixing bowl.
• Add 3 tablespoons of hot water.
• Mix with spoon and once cool, knead with your hands.
• Form into a ball once it becomes a Play-Doh-like consistency.
• Tightly cover the dough in plastic wrap and set aside.
• For the Pink Dough:.
• Add 1 cup of non-glutinous rice flour into a clean large mixing bowl.
• Boil 1 cup of strawberries, add 1 tablespoon of water and mash.
• Strain strawberries and collect juice.
• Add 3 tablespoons of hot strawberry juice to bowl.
• Mix with spoon and once cool, knead with your hands.
• Form into a ball once it becomes a Play-Doh-like consistency.
• Tightly cover the dough in plastic wrap and set aside.
• For the Green Dough:.
• Add 1 cup of non-glutinous rice flour into a clean large mixing bowl.
• Add 1/4 teaspoon of matcha powder.
• Add 3 tablespoons of hot water.
• Mix with spoon and once cool, knead with your hands.
• Form into a ball once it becomes a Play-Doh-like consistency.
• Tightly cover the dough in plastic wrap and set aside.
• For the Filling:.
• Grind 2 tablespoons of roasted sesame seeds and add to a bowl (alternative: pine nuts).
• Add 1 1/2 tablespoons of honey to sesame seeds.
• Add 1/2 tablespoon of brown sugar to filling mixture.
• Unwrap dough and tear off enough for a 1-1.5 inch ball.
• Roll into a ball, create a large well with thumb and flatten edges with fingers.
• Place 1/2 teaspoon of filling mixture into the well.
• Pinch edges upwards sealing into a crescent shape.
• Repeat to use most of the white dough, leaving a small amount to decorate with.
• Repeat with pink and green dough, leave a small amount of each color to decorate.
• (optional) Create small flower petals and add on top.
• Steam on a bed of pine needles and cotton steamer cloth for 30 minutes on medium heat.
• Turn off heat and let sit for a few minutes.
• Uncover and plate.
• Brush lightly with sesame oil.

KOREAN RICE CAKE SOUP (DUK GUK)

Steps:

• Bring broth to a boil.
• Add dashida and rice cakes.
• Boil until rice cakes are tender, about five minutes.
• Add green onion and cook for one minute. Remove from heat.
• Beat eggs and cook in a thin sheet. Cut into thin strips that are about two inches long.
• Cut beef into two-inch-long strips and brown.
• Boil dumplings until tender.
• For each bowl of soup: spoon soup into bowl and add desired toppings.