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 Aeri
Another interesting cooking lesson. I have to get a bread making machine asap – I usually buy the frozen dduk from my Korean Mart.
I can’t eat pork so I would like to use fish cake instead. Can you (or maybe you have already somewhere) demonstrate how to prepare home-made fish cakes.
Thnx.
hi i want to know how to nead the dough by hand step by step
Can you use another cloth
hi Dashon,
Yes, if you think the cloth will work for steaming you can use it. ^^
Ever since I started watching Invincible Youth, I’ve been craving all sorts of Korean food!
My mother buys Tteok from the local Korean market (I’m Chinese, by-the-way) and some Japanese oden ingredients to make this yummy soup… It’s pretty great!
Japanese+Korean_ingredients+Chinese_cook = super awesome!
Anyways, thanks for posting the recipe for these, cuz I’ve been thinking bout making them (they’re so expensive to buy!).
hi Sherry,
anyway..
haha.. thanks for your comment.
what is the dish ?? japanese + korean ingredients + chinese cook ?? because it sounds very interesting and delicious.
yep.. try it someday.. thanks
sherry, very much agree with you. ever since i started watching 2 nights 1 day, i’ve been wanting to try all sorts of korean food!
i’m chinese from malaysia. i love cooking tteobokki whenever i have ingredients on hand. thanks to aeri’s step-by-step guide, i managed curb my cravings…thanks Aeri! i even cook it toegther with ramyun. now that i’m living close to the korean store and there’s discount, more tteok tteok tteok
What if you have a metal steamer
hi Dashon,
Then use the metal steamer.
Aeri, do you have to have a cheese cloth
hi Dashon,
yes.. otherwise it will be stick to your steamer..
Aeri,Is sweet rice flour the same as glutinous rice flour
hi Dashon,
Yes.. you are right. ^^ wow.. you have so many questions.. hehe
hi,
thank u for posting.
i tried to make this with glutinous rice flour(from thailand)! but when i steam, it comes out like very soft,moist and sticky dough. Is it ok to use more rice flour after steaming to make less moist and sticky???? cause i try to knead with my hand( since i don’t have a bread machine)but it’s impossible to do.
hi eli,
Oh.. I’m sorry to hear that.. you must used.. sweet rice flour… instead of normal rice flour.. (When I said.. normal rice flour.. it is short grain rice flour..which is.. sushi rice flour.. ) The sweet rice flour is extra sticky..and when you steam it.. it becomes really sticky..and moist…as you said.. You can see my sticky rice cakes with red bean paste recipe.. anyway.. If you can get normal rice flour (it’s not long grain rice flour.. ).. I hope you try it again and get success next time.
I would imagine that would be OK, if you don’t plan on eating the Tteok immediately. Like, for instance, if you were to cook it again in a dish, it should be fine.
If you are planning to eat it as is, maybe you could try steaming it again for a short period of time?
hi Sherry,
To make this recipe.. I had some experiment. The problem I had was finding the right texture for this.. whether you eat right after you make it.. or you wait until it becomes hard and eat later.. once you cook.. you get same texture again.. which means.. if you use sweet rice flour instead of normal rice flour.. the texture will not be right. ^^
is the beksul spicy bulgogi marinade same as go chu jiang?
hi Hong Zhu Rong,
No they are not same.. the marinade sauce is.. ready for your bulgogi.. just marinate the meat with the sauce..and cook.. but go chu jang is a plain spicy red pepper paste …
Hi Aeri,
I want to thank you so much for posting this and your other recipes. i am in Turkey and we cannot get ddeuk here. I tried your instructions and it came out great! I also tried to make this with Bob Red Mill’s brown rice flour and with the same proportion of ingredients however it came out bitter. I was thinking maybe I have to let it sit outside longer (I just made the brown rice ddeuk about 4 hours ago) or I have steam the brown rice longer or maybe I just have to buy a grain mill for home use and try that. Do you have any ideas why the brown rice flour ddeuk is more bitter than the white rice flour? I used Bob Red Mill flour for both. Also, if I make my own flour fresh using the grain mills, do you think that the ddeuk will come out noticably better? Just wondering if you tried using a grain mill before. Thanks for your time and advise.
Sincerely,
Gerald
hi Gerald Martin,
It was kind of difficult recipe for people to get success.. so I’m very happy you got success.. good job ^^ aha.. it’s because you used brown rice.. brown rice has bitter flavor and tougher texture.. to be honest, I don’t like brown rice flavor.. it’s much healthier than normal rice though..hehe grain mill means.. the special place to grind your own rice ?? I do think.. they make better flavor for your tteok.. fresh.. thanks
Annyeonghaseyo, Aeri eonni~
I’m from Indonesia and I’m making this ddeok~
but i just failed today hehe
if i dont have bread machine, i used the rice flour and sweet rice flour mixing, and i just steam it like in the steps?
then hand knead the dough after the steaming?
i did it today, but they wont stick….
they are crumbly, but they wont come together…
i dont get it…. why?
gomawo, eonni~
hi Nana,
I’m sorry to hear that.. in Korea.. normal rice is.. sticky rice..and sweet rice is extra sticky… how about over there ?? since you said.. you used rice flour.. I wondered.. if your normal rice is long grain rice which many other asian countries and other countries consider as a normal rice.. they are not that sticky..and the rice flour will be same.. I wonder if that was your problem.. what do you think ?
I’m from Indonesia.and my town there’s no Korean grocery,so i make my ttoek with rice flour here.i don’t know what kind of it.hm,…call it Indonesia rice flour^_^
i have read ur site about rice flour,but i don’t get that.
I made tteokbokki.the sauce is great taste,but the tteok isn’t.
hi Wen,
For this homemade tteok.. it seemed important to use good rice flour. I tried it several times with 2 different brands of rice flour.. it changed the flavor. Plus kneading my hand and machine made difference too.. kneading by hand didn’t give enough sticky texture.. so I cheated it a little with sweet rice flour..but it can make the texture too sticky or runny.. so best result was.. with good rice flour (not mixed with sweet rice flour..) and kneading machine.. thanks
Hi Aeri,…
I made ttoek twice this month.but the taste is not good.what i should do to make my ttoek good taste?
Thanks.
hi Wen,
What kind of rice flour did you use ???
Aerie,
thank you for posting this recipe! While our local asian grocery store does sell frozen rice cakes, the quality isn’t the best. I guess that can happen when frozen food travels, risky business, heheh.
Anyway, I made this recipe a couple of days ago and while they looked great, they didn’t taste quite right and now I’ve found the reason: I didn’t know I had to leave them out at room temp. for a day! Sheesh, that’s what can happen if you don’t read the recipe carefully! I’ve learned my lesson and will try it again today, please wish me luck
I hope you don’t mind, but I wanted to mention that rice flour does not contain gluten (it’s mentioned in the recipe), so this should be a safe recipe for people who follow a gluten free diet.
hi Julia,
Oh.. really ?? then.. how the short grain (Japanese rice) get the sticky texture ? I thought it has gluten in it without doubt.. ^^:;
I hope you will get better result next time.. thanks
The protein rice/corn flour has is not gluten. It is rather different to the gluten wheat species have as it lacks gliadin, which you only find in wheat grain/cereals.
Hi Aeri
What do i do if the only rice flour i can buy in my local shop says it’s gluten free? Thank you
hi Sammie,
well.. you need some gluten in it.. so your rice cake will have sticky.. chewy texture.. can you get any sweet rice flour ??? you can add a little bit of sweet rice flour to your normal rice flour to give the chewy texture..
hi, aeri.
i wanted to ask.. the rice cake turned to a little brown/yellow, not white after steaming…
was it correct? or is it wrong?
i put too much of flour?
><
sry! XD
hi, Cyjang
It was a little burnt ??? if it’s not too much brown.. and the taste is okay.. i think its okay.. I don’t think it’s because you put too much flour ..^^
oh i found ut the problem.. i used wheat flour which the container stated to be RICE FLOUR.
its not burn, but its wheat brown color. XD
hehe, thanks!
Oh ! Aeri , i got problem ! my rice cake was really sticky :s
I havn’t bread machine so i follow what u say , i think we must add less sweet rice flour, i put in fridge, but Waa ! It’s really a big big fight to make it !
i just hope it will be delicous to make teokbokki !
hi Eliézer,
Yes.. sweet rice flour makes it sticky.. as you said.. use less sweet rice flour.. or just use normal flour…and knead the dough for a long time.. I hope you enjoyed your tteokbokki.. thanks ^^
Hello !
Well , my sticky rice cake, are soso because i can’t make small rice cake ( really sticky ^^) so after the middle of the rice cake is soso, but around it’s good
Next time , no sweet rice flour XD
Oh Well, some taiwanese friends, send me korean brand tteokbokki XD , ( i live in france, damn ,really far of korea, and of all of this food
hi Eliézer,
Yes.. I hope next time you will get better result.. ^^ thanks
Hello !!
Really thx for ur recipe !! i was searching this one for a long time ^^
I really love korean food ! 잡채 <3
Oh tomorrow i will try teokboki
but i want to know , i havn't any bamboo steamer, can i use an strainer ?
Oh can you take my emaill ? i got many question for korean food ^^ but i don't want to annoy visitor on ur blog so it will be great for me , if you can reply me by emaill ^^
Fan boy of korean food #1 !
Eli
hi Eliézer,
Yes you can use strainer..
I don’t think that your questions will bother others..so you can ask questions here… thanks
Hi Aeri. I’m very interested in this guide. Thanks for you sharing.
I can’t understand all you wrote, because I’m a Vietnamese. I haven’t got the necessary tools and materials. But I want to do it so much. So, I will try to do it at least once
hi Megumi,
Oh.. yes try it.. if you need any question or my help..please let me know… i hope you get success..^^ thanks
hello Aeri,i wanted to try making this but i don’t have bread machine and you said we can hand knead,,do we have to knead it while it’s warm?thanks
hi sheng,
Yes.. after you steam the dough… you knead the dough..^^ thanks
annyeonghaseyo ^_^
Thank you for this easy way and very useful Now I can cook the tteokBokKi and in easily ^_^
gamsahabnida Again
Aeri-
Thank you for posting this recipe!
I cannot buy dduk where I live and we have been craving dduk-boki for a long time.
I ground my own rice flour using medium grain calrose rice, and steamed it in a bamboo steamer with cheesecloth, as directed. Then I used my bosch kitchen mixer to knead the dough for 25 minutes. The dduk was really soft and more chewy than I’m used to. Next time I will let it sit out for a day or two before using it in dduk-boki. But the flavor was perfect, and you can’t beat the price.
A-ssa! Thanks again.
hi Kim,
happy to hear that you liked the flavor.. ^^ thanks
hi what type of rice flour is it as i am not sure
hi claire,
This is normal short grain rice powder that Korean people eat for meal daily..
here is a link for you from wikipedia…
http://en.wikipedia.org/wiki/Japanese_rice
hi what kind of rice flour is best for this as i’m not to sure
hi Aeri,
just want to check with you your 1½ Cups Water is how many ml.Cos i add 1½ cups water with the flour is not crumbly as yours instead is like too much water.i dont why? can pls let me know your 3 cups of rice flour and 1½ Cups Water is how many g or ml. Tks!
hi sandy,
sorry for late reply..
My 1 cup was 250 ml.. so 3 cups will be 750 ml.. I hope this helps next time if you try it again.. thanks