INGREDIENTS
PUTO:
1 egg white
½ cup water
½ cup coconut milk
1 cup rice flour
2 tsp baking powder
112 g (1/2 c) white sugar
1 c Cheese curds
TTEOKBOKKI SAUCE (MIX THESE IN A BOWL)
3 Tbsp gochujang (Korean chili paste)
1 1/2 Tbsp raw sugar
1 Tbsp soy sauce
1 tsp minced garlic
1 tsp gochugaru (Korean chili flakes)
GARNISH
1 tsp roasted sesame seeds
1 tsp sesame oil
1 stalk green onion, finely chopped
OTHERS:
2 cups korean soup stocks or dashi
1 cup Fish balls and kikiam
60g / 2 ounces onion, thinly sliced
2 hard-boiled eggs, halved
INSTRUCTIONS
PUTO:
Preheat your steamer over medium heat on the stove.
In a large mixing bowl, whisk the egg whites, water, and coconut milk until fully incorporated.
Sift the rice flour and baking powder over the wet ingredients. Use the whisk to mix all the ingredients together.
Pour the sugar into the batter and mix to combine.
Scoop the puto mixture into mini muffin molds to about ¾ of the way up. Place the molds into the steamer and cover with a lid.
Steam for 8 minutes and remove the lid to see if the puto is fluffy and firm.
Remove the puto from the steamer and let sit in the molds for 30 seconds to cool before removing them from the molds.
TTEOKBOKKI:
Fry the kikiam and fish ball in hot cooking oil until they achieve a golden, crispy perfection.
Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the cooked kikiam, fish balls and onion. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.
Add the puto, sesame oil, sesame seeds, and green onion then quickly stir. Finally add the hard boiled egg. Serve warm.
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