Tteok (Korean Rice Cakes) Recipe
Korean · Side dish / Snack · 40 min total
Tteok are soft, chewy Korean rice cakes made from glutinous rice flour. This simple recipe yields fluffy, slightly sweet cakes perfect for savory dishes like tteokbokki or as a dessert with honey and nuts.
20
min prep
min prep
20
min cook
min cook
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 2 cups glutinous rice flour (chapssal garu)
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 cup water, plus more as needed
- 1 tablespoon vegetable oil (for greasing)
Instructions
- In a large bowl, mix glutinous rice flour, salt, and sugar. Gradually add water and stir with a wooden spoon until a crumbly dough forms. The dough should hold together when squeezed but not be sticky.
- Knead the dough gently in the bowl for 2-3 minutes until smooth. If too dry, add water 1 teaspoon at a time; if too sticky, add a little more rice flour.
- Divide the dough into 12 equal portions. Roll each into a ball, then flatten slightly into a disc about 1/2-inch thick.
- Prepare a steamer: line the steamer basket with a damp cheesecloth or parchment paper. Place the rice cakes in the basket, leaving space between them as they will expand slightly.
- Steam over high heat for 15-20 minutes until the cakes become translucent and shiny. Remove from heat and let cool for 5 minutes.
- Brush the steamed rice cakes lightly with vegetable oil to prevent sticking. Serve warm or at room temperature.
Tips
- For savory dishes, omit sugar and add a pinch of salt. For sweeter cakes, increase sugar to 2 tablespoons.
- Store leftover tteok in an airtight container at room temperature for up to 2 days. Reheat by steaming for 2-3 minutes or pan-frying with a little oil.
- To make colored tteok, add natural colorings like matcha powder (green) or beet juice (pink) to the dough.
AI estimate may be inaccurate · Terms