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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Hi aeris, i tried using this recipe but i dont get the crumbly mixture at all.
it failed twice already.
hi stephanie,
oh~~ I’m sorry to hear that.. what happened.. ?? Did you do samething as I did ?? what crumbly mixture you mean ?? before you steam the rice flour ??? how was the final result.. the texture and taste of your rice cakes after you steamed it.. let me know..
I mixed the water and the flour with the right proportion that you stated, but the first time, it turned liquid. On my second try, it turned into a dough. After steaming, the flour inside wasn’t cooked.
It’s so hard to get this right. TT.TT the last time i tried, it was somewhat right, but the rice cakes are not chewy and there were like lumps of flour in the rice cake. I followed your recipe to the t already.
hi stephanie,
I wonder why first time it was liquid..and second try.. it wasn’t.. you said.. you mixed the same amount of things I mentioned.. what kind of measuring tool are you using ?? I use American ones.. I’m sorry ..because I can understand how you will feel to get not good result after doing all the work.. some people already tried..and got success..and it’s more difficult to tell you what to do.. really sorry about that..
thank you for this recipe. I can’t find any korean mart in my town :’( (i live in indonesia), so it is a huge help for me ^o^
Hi Aeri
I used 1½ cups of rice flour and 1½ cups of sweet rice flour(not korea brand) instead of 3 cups of rice flour. (i hand-knead)
But after i mix with water is became
watery but not crumbly. After steam for 20mins i hand-knead then roll on the board and is quite difficult to roll cos is very smooth.can i try to use 3 cups of rice flour and hand-knead.
hi Sandy,
It’s because of the sweet rice flour.. I experienced with both cases..and I also had similar case with yours..the rice cake was chewy.. but had sweet rice flour flavor and when it’s cooked.. became a little too soft.. for you if the result is okay… keep the recipe as I did.. but if you didn’t like the taste or texture… yes.. try 3 cups of rice flour..
I love your recipes =D
I was born in Korea but I moved when I was 6 so I can’t remember a lot ):
But I do remember the foods and stuff,
Especially this ^-^
So, I don’t have the bamboo steamer, but I do have a steamer, do I need the cheesecloth ? Because it’s seperated into different layers,
And would I be able to do it without a cheesecloth anyway? Because I don’t have one :/
Also, I don’t have a bread maker, but I have a food processor with a dough attachment for kneading, would it still work if I left that on for 25 minutes?
Sorry I’m asking so many questions xP
It’s just I reallllyy want to make this but I don’t want it to fail really badly (:
Thankyouuu ^-^
hi JenniferB,
Nice to meet you.
yes.. you can use other steamer.. the reason you use cheesecloth is.. so the dough will not stick to the steamer..and prevent to get too much moisture from the steam.. so I recommend you to use cheese clothes if you can get..
yes.. you can use other cooking machine that has kneading tool..
^^ i hope you get success .. thanks
Ohh rigghtt, I see, hmm, instead of a cheescloth would I be able to use a clean tea towel ?? Or is it not the same?
Because I actually have no idea where to get them from :/
I can’t wait to try it out :3
hi JenniferB,
I don’t know what tea towel looks like..but if you think it’s similar with cheese cloth..I think you can try it.. ^^ thanks..
Hi Aeri! I think its great to be able to make fresh Dukk! But I have a question! I dont have a bread machine but I have a kitchenaid wich also has the hook for needing, is that good enough? Thank you so much~
hi Thaory,
yep.. you can use that also.. since it has kneading hook.. thanks
Thank you very much for this recipe!
It’s almost impossible to find these rice cakes here so this recipe will be in good use.
Regards from summery Finland
hi JuhoR,
You are welcome. It will be great if you can just buy this in a store .. but if you can’t.. it’s also good to make it at home.
That’s great to be able to make sticky rice cakes at home!
I wanted to know, can they be used for patbingsu? or i should use the recipe for chapssalddeok?
thanks a lot for your great recipes!!
hi Celine,
this one is not right for potbingsu.. yep.. chapssalddeok dough will be closer to it.. if you want to try.. add more sugar to that batter to make chappsalddeok dough for patbingsu.. thanks
you can buy the sticky rice cakes for patbingsu if you have an asia market around where you live too
Can I substitute glutinous rice flour/ sweet rice flour with starch flour? I’m tired of looking for the sweet rice flour. Couldn’t find it in my place.
By the way, I live in Egypt=)
hi Joorin,
I don’t think you can use starch flour for this.. I’m sorry to hear that you can’t find rice flour..
Did you use dry rice flour or frozen rice flour? I have tried to make rice cake with dry rice flour many times, but it didn’t work.
hi Jeongae,
I used dry rice flour.. what part didn’t work ?? Can you explain about it a little ?? maybe I can help you.. thanks
Hi, I tried to make rice cake such as baek sul gi or si ru dduk. But everytime I did, it didn’t cook all the way inside. I needed to cook for a long time and still not cooked all the way. Do you have any advice for me?
hi Jeongae,
aha.. so you were talking about other rice cakes.. not about my recipe for this post. Hm… I will post baek sul gi or si ru ddeok someday.
That will be wonderful. If you can do it with dry rice flour, I would love to try your recipe. Thank you.
hi Jeongae,
Okay.. please wait for me… ^^ thanks
hello Aeri. What’s the use of the cold water with added sesame oil?
hi Joorin,
The rice flour dough is very sticky.. the cold water and oil help to work with it.. and sesame oil gives some good flavor to it.. thanks..
hello i was wondering where i could get a steamer…thank you
hi SulAnieyo2010,
I got this bamboo steamer at wallmart.. I think asian or Korean grocery stores will sell this too.. thanks
Oh, Aeri I don’t have a steamer, how would I go about steaming the rice flour? I was thinking of putting a cheesecloth in an iron sieve, then putting the rice flour in it, then cover it up with the cloth, put it on a pan with boiling water and steam. Would that work or do I need that bamboo thing?
hi sirdanilot,
Oh..that’s a clever idea.. ^^ haha I didn’t think of that before.. just make sure.. your rice flour will not touch the boiling water..and since the iron sieve has more holes than steamer.. I wonder if it will get more moisture than steamer.. after 10 minutes or 15 minutes..check your dough.. if the edge of rice flour starts to become clear color.. it’s done. If you try.. please let me know how it turned out..thanks
I just made the rice cakes Tteok, they seam to be great. I will be posting a picture to Facebook! Thanks Aeri!
hi Kin Bora (Maria),
I saw your picture.. yep.. they looked great.. I hope you like the taste also.. thanks.. I love to look at cooking pictures that people use my recipes..
why i cant view your video for this recipe Aeri?
really sad…=(
hi amy ozie,
Sorry.. now you can watch.. ^^;;
Hi
first time posting. Wanted to thank you for this recipe. It’s not that I couldn’t find rice cake but most of the time price are quite high so I’m happy to finally be able to do it by myself.
And thank you for all the others recipes.
hi Inès,
Thank you for your comment. Yes, it will be cheaper to make it at home ..though it needs some work.. anyway.. I want to tell you ..to wait a little before you try this recipe..because I want to change the recipe a little to make it better.. hopefully I will get success.. ^^ thanks
Hi Aeri, I love your blog, its just amazing. I wonder if I don’t have a bread machine can I use a blender instead or knead the dough with my hand??? And for the rice flour could you be more specific with what kind. Am learning all these korean food hoping to marry a korean guy some day. lol. I do have korean markets where I live but its 45 mins away and I can’t go very often and rice cake there are quite expensive. Also can I ask for a recipe of fish shaped cake. I watch family outing and saw them eating it and I wanted to try it out. But I can’t seem to find them anywhere. Thanks Aeri
hi DBSK4EVER,
As I mentioned in my post, hand dough didn’t work quite well like I used bread machine… have you ever used blender for kneading your dough ?? if you did..I think you can use it. I will post the rice flour brand I used soon.. haha.. you want to marry Korean guy ?? who that lucky guy will be.. hehe I have to go about 45 minutes to go to a Korean grocery store too.. I wish we had one near here. sorry..shat fish shaped cake ?? the one has red bean paste in it ??? thanks
can u use a food processor with the dough blade to knead it
hi liz,
Do you normally use food processor to knead the dough for bread or something?? if you do..I can say yes. you can use it.. thanks
i meant the video for the contest
.
I was always wondering how these ricecakes were made. I’ll put it on my ‘soy sauce’ list, lol. Things I won’t make at home
. It seems like a lot of work.
p.s. I have clicked on your vid + 10 times
. Hoped it helped hehe.
hi Poeh,
haha.. I like your soy sauce list.. funny Yep.. it’s work..but many people love to know how to make it because they can’t get the rice cakes anywhere..
p.s hehe thanks for your help..
Yes! we can finally do our own rice cake! =D
just want to ask, how long can it be consume after putting it in the freezer/room temperature?
hi cyjang,
In the freezer, you can keep quite a long time… ^^ thanks
Hi Aeri, thanks so much for the great post!! May I know do I need to soak it in water before using the frozen duk? Thanks!
hi Sally Tan,
I already tried that way.. but actually it’s not right for this recipe… I will say just cook without soak them in water.. thanks..
p.s I’m going to do some more test for this recipe.. so don’t try this one yet until I update with better solution.. thanks
I don’t have a bread machine, but I do make bread. I knead it in a heavy duty stand mixer with a dough hook. Do you think this would work for the rice flour dough?
hi frogberryQ,
I only used the bread machine for kneading .. so it’s great that you have that mixer with a dough hook. yep try i t.. thanks
Thanks alot. I’ve been hunting high and low for the recipe to make sticky rice cake because I can’t find it at where I live. Now I can try make it and also try the tteokbokki and tteokguk recipes.
hi jufoo,
Yep.. you can make them now.. hehe thanks
What kind of rice flour is used? I can find these two types at the store: ‘sweet/glutinous rice flour’ and just ‘rice flour’. I think the normal rice flour is made from long grain rice. Which is the best option? Or should I just grind short-grain rice in a coffee grinder…?
hi sirdanilot,
I will add the link for the rice flour too soon.. if you are buying the rice flour in Korea store.. it’s short grain rice flour (normal Korean rice flour) and sweet/glutinios rice flour.. for the video recipe..I used normal rice flour..but as I mentioned if you don’t have a bread machine.. I used normal rice flour and sweet rice flour both.. I don’t know how fine your coffee grinder grind things..but it should be very fine.. so I’m not sure about that..
woohoo! now i don’t have to fight the little old korean lady for the last pack of rice cake at the store!!
Hi farleen,
puhahahahahahahahahahah
you are the best…..I looooooooooove your comment.. so fun to read ~~~ hehe BE NICE AND RESPECTABLE to older people.. =P hehe jk.. thanks you made me laugh again~~
Oh wow. I have never thought of making this from scratch. It sounds like too much work for me. =P BUT I bet it tastes really good!!!
hi MrsDarth,
Yes, this recipe is for people who can’t buy this rice cakes … I agree it’s too much work.. @,@ I had to try several times to get right recipe..it was difficult..@,@ hehe I’m happy about the result though.. How’s your baby and you ???