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Tteok (떡): Korean Rice Cakes with Red Bean Filling
More recipes: Korean recipes · Sauces and basics · All Asian recipes
1 Std 15 Mintotal
4servings
290kcal
KoreanCuisine
Tteok (떡): Korean Rice Cakes with Red Bean Filling
Laura Chen
4
45 Minuten
30 Minuten
290
Korean
Dessert
Tteok is the Korean umbrella term for rice cakes made from glutinous rice or rice flour. In this version you scald glutinous rice flour with boiling water, knead the dough with sesame oil, fill small rounds with sweet red bean paste and steam them. Served warm, they make a soft, lightly sweet dessert.
Ingredients
- 250 g glutinous rice flour (sweet rice flour)
- 220 ml (scant 1 cup) boiling water
- 1/2 tsp salt
- 1 tbsp sugar
- 2 tbsp sesame oil
- 120 g sweet red bean paste (pat, made from adzuki beans) for the filling, optional
Instructions
- Sift the glutinous rice flour into a large bowl.
- Bring the water to a boil and pour it into the flour a little at a time. Hold back the last 2 tbsp and add them only if the dough crumbles.
- Add the salt and sugar and stir with a spoon until the mixture is even.
- Cover the bowl and let the dough rest for 20 minutes.
- Brush your work surface with a little sesame oil, place the dough on it and knead hard for 5 minutes, until it is smooth and feels as soft as an earlobe.
- Divide the dough into 16 pieces. Flatten each piece, put a heaped teaspoon of bean paste in the center and close the dough around it.
- Roll the pieces into balls and press them into rounds about 1 cm thick.
- Line your steamer basket with parchment paper or a damp cloth and set the tteok on it with space between them. Steam over boiling water for 20 minutes, until they look glossy and slightly translucent.
- Brush the finished tteok with the rest of the sesame oil and serve warm.
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More recipes: Korean recipes · Sauces and basics · All Asian recipes