Apple Rice Cake Recipe: Korean-Style Sweet and Chewy Delight

This Korean-inspired treat brings a delightful balance of sweetness and chewy texture to your table. The combination of fresh apples and glutinous rice flour creates a dessert that’s both comforting and elegant.

I’ve tested this method in my own small kitchen, ensuring it works perfectly every time. The apples add natural sweetness and moisture, while the rice flour provides that signature chewy bite.

What results is a golden cake with a tender crumb and a subtle apple fragrance. It’s a dish that feels special yet remains simple to prepare.

Serve it warm or at room temperature for a delightful finish to any meal.

Ingredients for Apple Rice Cake

Simple ingredients deliver that signature chewy texture and apple sweetness. Probably have most already.

The glutinous rice flour is non-negotiable—look for it in the Asian aisle or at H Mart or Whole Foods. Bob’s Red Mill makes a reliable version if your store carries it. Sweet rice flour and glutinous rice flour are the same thing (no gluten, despite the name). Don’t confuse it with regular rice flour, which won’t give you that chewy bite. I always buy an extra bag since it keeps well in the pantry.

No fresh apples? Applesauce works in a pinch at a 1:1 ratio, but the texture won’t be quite the same. Prefer a different sweetener? Maple syrup or agave can replace the honey drizzle. The eggs help bind everything—if you’re out, an extra 1/4 cup applesauce plus 1 tsp baking powder can work. Cinnamon is optional but adds that cozy warmth (I’d keep it in).

This cake stays fresh at room temperature for 2 days or in the fridge for 4 days. Warm it slightly before serving to bring back that tender texture. Freeze slices for up to 2 months—just thaw and reheat gently (the microwave works fine, but don’t overdo it).

Step-by-Step Instructions for Apple Rice Cake

Here’s my tested method for achieving that perfect chewy texture and sweet apple flavor every time.

Step 1: Prepare and Grate the Fresh Apples

Peel and core the 2 whole Fresh Apples, then grate them using the fine side of a box grater. I prefer grating over dicing because it releases more juice and distributes the apple flavor evenly throughout the cake.

You should have about 1 cup of grated apple. Squeeze out any excess moisture with a clean kitchen towel—this prevents the batter from becoming too wet. The apples add natural sweetness and moisture to complement the glutinous rice flour base.

Step 2: Whisk Wet Ingredients Until Smooth

In a large mixing bowl, combine the 2 whole Large Eggs, 0.75 cup Granulated Sugar, 0.25 cup Vegetable Oil, 1 tsp Vanilla Extract, and 0.5 cup Water. Whisk vigorously for 2-3 minutes until the mixture is pale and slightly thickened.

The eggs and sugar should be fully emulsified with the oil, creating a smooth, homogeneous base. Room temperature eggs incorporate more easily, so if yours are cold, let them sit in warm water for 5 minutes before starting.

Step 3: Combine Dry Ingredients and Fold Gently

In a separate bowl, sift together the 2 cups Glutinous Rice Flour, 2 tsp Baking Powder, 1 tsp Ground Cinnamon, and 0.25 tsp Salt. This ensures even distribution of leavening and spices throughout the batter.

Gradually add the dry mixture to the wet ingredients, folding gently with a spatula just until combined. Overmixing develops the rice flour’s chewiness too early. The batter should be thick but pourable, with a smooth, glossy appearance.

Fold in the grated apples last, distributing them evenly without breaking down the batter. You’ll notice the apples soften slightly as they sit in the mixture.

Step 4: Bake Until Golden and Springy

Pour the batter into a greased 8-inch round or square pan lined with parchment paper. Smooth the top with a spatula and tap the pan firmly on the counter 2-3 times to remove any air bubbles.

Bake in a preheated 350°F oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The edges should pull slightly away from the pan, and the cake should spring back when gently pressed.

Don’t open the oven door during the first 30 minutes—this can cause the cake to sink. The baking powder ensures a light texture despite the dense rice flour.

Step 5: Cool, Garnish, and Serve

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack. This prevents steam from making the bottom soggy. While still warm but not hot, brush the top with 1 tbsp Honey for a subtle sheen and extra sweetness.

Sprinkle the 1 tbsp Sesame Seeds evenly over the top, pressing them gently so they adhere. The contrast of nutty sesame with sweet apple is what makes this cake special. Slice when completely cool for clean pieces with that signature chewy texture.

Perfect Pairings for This Dish

Beverage Pairings

Korean barley tea (boricha) is my top choice—its nutty, toasty notes complement the cake’s sweetness beautifully. Brew 2 tbsp roasted barley in 4 cups hot water for 5 minutes. Serve chilled for a refreshing contrast. 💛

Dessert Companions

A scoop of vanilla bean ice cream alongside warm cake creates an irresistible texture combo. I love Häagen-Dazs for its dense creaminess. The cold cream against warm, chewy cake is pure comfort.

Tea Alternatives

Green tea works wonderfully too, especially a sencha with its grassy notes. Steep at 175°F for 2 minutes to avoid bitterness. The subtle astringency cuts through the cake’s richness.

Coffee Lovers

Try a light roast coffee with floral notes like Ethiopian Yirgacheffe. Brew 2 tbsp grounds in 12 oz water at 200°F. The bright acidity balances the cake’s sweetness perfectly.

Fruit Garnishes

Serve with thin apple slices arranged in a fan shape on top. Drizzle with extra honey and a pinch of cinnamon. This adds freshness and visual appeal to your presentation.

Savory Balance

For contrast, offer a small dish of salted roasted nuts. The salty crunch resets your palate between bites of sweet cake. Korean roasted peanuts work especially well.

Frequently Asked Questions