The Rural Development Administration has published its first recipe book featuring confectionery and baking recipes using ‘Baromi 2’ as the main ingredient. This collection contains award-winning recipes from the ‘Korean Rice Bread Skills Competition,’ held annually between October and November since 2017.
The recipe book includes a total of 70 recipes, including baked goods such as financiers, madeleines, pound cakes, and healthy breads, as well as various savory breads. Each recipe comes with detailed ingredients, measurements, and preparation steps so that ordinary consumers interested in confectionery and baking can easily follow along.
This book has been distributed to related organizations such as the Rural Development Institute, and can be downloaded as an e-book by searching ‘Rice Flour Confectionery and Baking Recipe Book’ on the Agricultural Science Library’s website of the Rural Development Administration.
The Korean Rice Bread Skills Competition is jointly organized by the Rural Development Administration and the Korean Confectionery Association to promote the consumption of domestic rice flour that can replace imported wheat flour and increase consumer awareness. Around 40 members of the Confectionery Association participate each year, showcasing various products. A total of 218 winners have been produced up to the 2023 competition.
In the 2017 and 2018 competitions, the rice flour of the ‘Suwon No. 542’ variety was used, and since 2019, the improved ‘Baromi 2’ variety has been utilized. ‘Baromi 2’ is a variety that can be ground directly into flour without being soaked in water, making it easier to mill and highly suitable for processing. It is currently being used as an ingredient in various foods like bread, pastries, noodles, cooking flours, beverages, and fermented foods.
Koh Jong-min, head of the Grain Industry Technology Team at the Rural Development Administration, stated, “The products developed by experts in confectionery and baking utilizing the features of rice flour have been included. Consumers will be able to directly make various rice flour products and broaden their understanding.”
