Today, I will show you how to make an ingredient for Korean cooking - sticky rice cakes. They are commonly used for tteokbokki, tteokggochi, and tteokguk. Many people cannot find these sticky rice cakes where they live, so they want to make tteokbokki and tteokguk at home. With this recipe, you can make sticky rice cakes at home and enjoy tteokbokki and tteokguk.
Yield: 2½ lb. Sticky Rice Cakes
Short Korean Lesson: *^^*
- Tteok (떡) = Sticky Rice Cakes
- HuSik (후식) = Desserts
Video Instructions
Main Ingredients
- 3 Cups Rice Flour
- 1½ Cups Water
- 1 tsp Salt
- 1½ Cups Water + 1 tsp Sesame Oil
Directions
For the steaming process, filled almost half of a pan with water and boil it on high.
Meanwhile, combine 3 cups of rice flour and 1 tsp of salt.
Slowly add 1½ cups of water, stirring it gently.
The rice flour will be crumbly.
Prepare a wet cheesecloth. Place the cheesecloth in a steamer.
Add the rice flour on top of the cheesecloth.
Once the water starts to boil, steam the rice flour for about 20 minutes on high.
In a bowl, add 1½ cups of cold water and 1 tsp of sesame oil. If you don’t like sesame oil, you can use normal cooking oil instead.
After 20 minutes, the rice flour will be cooked.
Wear cotton gloves before placing the plastic gloves over your hands. This will help prevent your hands from becoming burnt. The dough will be hot!
Use a bread machine to knead the dough. I used the pizza dough setting for 25 minutes. It is very important to knead the dough thoroughly for the gluten to fully develop and become sticky, so I do not recommend taking any shortcuts with this step. =P
If you don’t have a bread machine, you can make the sticky rice cakes with 1½ cups of rice flour and 1½ cups of sweet rice flour instead of 3 cups of rice flour. Hand knead the dough for at about 10 minutes. Rice cakes made this way will be inferior to using a machine; hand kneading does not make a good texture for the rice cakes.
When you handle the dough, cover your hands and the board with a little oil and water so that the dough will not stick to things. Take some of the dough and round it. Roll it on a board with your hands until it becomes about half an inch in diameter.
For tteokbokki or tteokggochi, cut it into 2 inch pieces.
For tteokguk tteok, roll the dough into a 1-inch diameter, and leave it at room temperature for one day before you cut it.
If you put some water on your knife, it makes it easier to cut. After waiting one day, slice it diagonally into ¼-inch pieces.
Put the rice cakes in freezer bags and store them in the freezer.
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Dear Aeri,
If I were to freeze these sticky rice cakes, how long will they keep for? Is it ok to freeze tteokbokki also? Thanks.
HEY AERI!
How much does this serve for making tdeokbokki? I have to make a decent amount for 24 people :O Could you help me out???
Thanks !!!
Hi, I’ve been looking everywhere for a recipe for tteok since they don’t sell any near me, but I have two problems.
Firstly, I don’t have a Korean shop anywhere near me, but I have a bag of glutinous rice flour that I bought for mochi a little while ago when I was travelling. Will this work for tteok or is there a different kind of rice flour that should be used? I can’t find anything called short grain rice flour so I don’t know what to do.
Also, I don’t have a bamboo steamer, is there another way to steam it without using one?
hi Nikki,
I’m sorry to hear that you can’t find short grain rice flour…but for this kind of rice cake.. you need short grain rice.. glutinous rice flour is not right for the texture and taste. ㅜ.ㅜ
There is metal steamer too. You need a steamer to make rice cake.
Hi Aeri!
I had a question. After you roll the 떡 to make 떡국떡, you said to leave it for a day. Do you wrap with plastic wrap or do you just leave it uncovered for a day?? Thank you
hi JongSik,
Once it’s cooled down.. yes you can cover them with a plastic wrap.. ^^ thanks
i’m dying! I made this and it was terrible..i follow your recipe..but, first it be like liquid..then i add flour to make it stick..then it sooo sticky like gum and it cannot be like your sticky rice cake..(i knead the dough almost 20 minute) =(
*i dont use bread machine but i change the 3 rice flour into 1 and half cup sweet rice flour + 1 and half rice flour..
Hi Aeri!
What do you do with the second 1.5 cups with sesame oil? Do you mix that with the cooked rice flour and then kneed it?
The recipe isn’t so clear
Kamsahamnida!
hi jaepeu,
Sorry for confusing.. ^^:;
there is this part “When you handle the dough, cover your hands and the board with a little oil and water so that the dough will not stick to things.” … I meant the water and oil for this… whenever you handle the steamed sticky rice cakes… you will need the oil water.. ^^