Today, I made Yeongyang-chaltteok (영양찰떡), the beloved Korean Nutritious Rice Cake. I used to make this more often, but the pricey pine nuts limit it to an occasional treat.

(・ω・)

I turned to Maangchi for the recipe—she's my go-to for all things Korean cuisine. Here is the link to the recipe: Here you go

This rice cake has a tempting flavor combination, thanks to the yummy and healthy ingredients: black beans, jujubes, pine nuts, chestnuts, honey, rice syrup, and rice flour. Sometimes, I throw in pecan nuts or adzuki beans, but not this time.

The result is a juicy, delicious and healthy treat. We whip up a big batch, cut it into small squares, and place them in the freezer. When the craving hits, you can take one and put it in the microwave for a few seconds or let it sit at room temperature for about half an hour.

I made it for dessert but I also made Chinese garlic bok choy, fried fish, and rice.