Tteok (Rice Cakes)
Ingredients
- 300 gRice flour (sifted)
- 2 tbspWhite sugar (powdered)
- 1 pinchGray sea salt (fine)
- 180 mlMineral water (lukewarm)
- 1 tbspSesame oil (for shaping)
- 100 gGlutinous rice flour
Method
A dense and elastic dough, pounded to achieve a unique chewiness. The surface glistens with sesame oil, releasing a toasted cereal aroma.
- 1
In a mixing bowl, combine the rice flour, glutinous rice flour, sugar, and a pinch of salt. Gradually stir in the water until you get a thick dough texture, similar to soft modeling clay.
- 2
Place the dough in a steamer basket lined with a damp cloth. Cover and steam for 20 minutes. The dough should become translucent and sticky to the touch.
- 3
Transfer the hot dough to an oiled work surface. Pound it vigorously with a pestle or knead it for a long time. This impact creates elasticity: the dough should become smooth, shiny, and very bouncy.
- 4
Shape into cylinders or small balls. Coat them with a thin layer of sesame oil to prevent them from sticking together and to provide the final shine.
Frequently asked questions
How do you get this dish right?
- Don't skip the pounding: it's the mechanical action that develops the starch network and gives that unique texture.
- Oil your hands and the knife well for cutting, otherwise it's a mess, it sticks everywhere.
How long does this dish keep?
Consume them on the same day. If you have leftovers, freeze them immediately; they harden very quickly in open air.
