Chewy Korean Sweet Rice Cakes With a Soft Center

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Korean sweet rice cakes, the pounded style, have a bite you cannot fake with flour alone. I steam the rice, then pound it while it is still warm so it comes together into a smooth, springy mass.

This recipe is straightforward, perfect for those looking to explore Korean cuisine, and can be customized with various flavors and fillings according to your taste.

Delicious Tteok – Korean Sweet Rice Cakes

This Korean Sweet Rice Cakes recipe features soft and chewy rice cakes that can be enjoyed plain or filled with sweet red bean paste. They are perfect for serving at parties or enjoying as a midday snack. The preparation takes about 1 hour, and this recipe yields approximately 12 rice cakes.

Ingredients

2 cups glutinous rice flour
1/2 cup water
1/4 cup sugar
1/2 teaspoon salt
1/2 cup sweetened red bean paste or your preferred filling
Cornstarch for dusting
Sesame seeds or powdered soy flour for serving (optional)

Instructions

Mix Ingredients: In a bowl, combine glutinous rice flour, sugar, and salt. Gradually add water while stirring to create a smooth batter.
Steam the Batter: Pour the mixture into a heatproof dish greased with oil. Steam for 25-30 minutes until the batter becomes firm and translucent.

Cool the Mixture: Allow the steamed cake to cool slightly and then dust your work surface with cornstarch.
Shape the Cakes: Take a portion of the rice cake, flatten it, and place a small amount of red bean paste or your desired filling in the center. Fold and seal the edges, then form into a round shape.
Finish and Serve: Once all cakes are formed, lightly dust them with cornstarch to prevent sticking. They can be enjoyed immediately or stored in an airtight container.