Tteok (Rice Cakes)

A dense and elastic dough, pounded to achieve a unique chewiness. The surface glistens with sesame oil, releasing a toasted cereal aroma.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 420
• Protein: 8 g
• Carbs: 81 g
• Fat: 6 g

Ingredients

• 300 g Rice flour ( sifted )
• 2 tbsp White sugar ( powdered )
• 1 pinch Gray sea salt ( fine )
• 180 ml Mineral water ( lukewarm )
• 1 tbsp Sesame oil ( for shaping )
• 100 g Glutinous rice flour

Instructions

1. Preparing the dough

   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. Steaming

   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. Working the dough

   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. Shaping and finishing

   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.

Chef's tips

• 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.

Storage

Consume them on the same day. If you have leftovers, freeze them immediately; they harden very quickly in open air.