Rice cake Korean style rice cake

Production Method:

1. Wash glutinous rice or yellow rice with water, and roast soybeans to make fine flour for later use.
2. Cook the glutinous rice into rice and put it in a wooden trough. Use a wooden mallet dipped in water to slightly pound it into a muddy state.
3. Pour it onto a pre-prepared stone board and continue pounding it into a pancake shape with the wooden mallet dipped in water. Someone should be beside to stir it, making it evenly thick.
4. After pounding, sprinkle with bean flour and eat, or add red bean paste, sugar, salt, and other condiments according to personal taste.

Characteristics and Classification:

There are generally two types of rice cakes: white rice cakes made from glutinous rice and yellow rice cakes made from yellow rice. Depending on the ingredients and flavors, there are various types of rice cakes such as Manchu rice cakes, Korean rice cakes, jackfruit seed paste rice cakes, osmanthus rice cakes, red bean rice cakes, and mint rice cakes.

Eating Method:

Rice cakes can be cut into small pieces and eaten directly, or dipped in bean flour, sugar, honey, etc. for a richer taste.

Cultural Background:

Rice cakes are traditional snacks of the Han, Bouyei, Tujia, Korean, and other ethnic groups. The Korean people have always regarded rice cakes as a delicacy and make them during festivals, weddings, and when entertaining guests. In the past, they were also used as offerings during sacrifices in March of the lunar calendar.