Rice cakes are popular in Asia, and it’s very much different to the rice cakes we know.
Locally known as Tteok, this delicacy is more prevalent in South Korea and a staple in most meals. This is more popular as a dessert but can sometimes be served as a meal. That all depends on what you mix it with.
Tteok is often made with finely ground glutinous rice.
It creates the sticky texture of the Tteokk. For convenience, most people use glutinous flour as an alternative. It can be served plain and without any flavor (or lightly flavored), so you can mix it with savory dishes. For this recipe, we’ll make the classic rice cake often made as a dessert.
Try this Milk Rice Cake recipe with only five ingredients.
Here are the ingredients that you will need:
2 ½ Tbsp Glutinous rice flour
1/3 cup Potato starch
3 Tbsp White sugar
Salt (around a teaspoon)
1 cup Milk
Take a non-stick pan and place all ingredients in it.
Start with the dry ingredients and mix them. Then, add the milk and stir a little.
Turn on the oven and set to low heat.
At this point, you have to keep on stirring the mixture in the pan as it slowly cooks. Stirring would prevent it from burning or creating lumps.
In time, this mixture will start to lump together and solidify.
It will have a thick and sticky consistency as it should be. Just keep on stirring until it starts to form something like a very sticky dough.
You’ll know when your rice cake is ready when it all comes together.
They stick together into a ball; you can even clean your pan with it because they just stick! Turn off the heat and transfer it to a plate.
Use a spatula to even the sides and smoothen the rice cake.
Just pat the sides to form a rectangular shape. Spread or pat it a little to smoothen the top and make sure that they have uniform thickness all over. You can repeat this process until you get the shape and texture that you like.
If you find the rice cake very stick, here’s a great tip.
Brush or spread a bit of sesame oil or perilla oil on the spatula. This will solve the stickiness of the rice cake so you can pat the spatula seamlessly. This also helps when you cut the rice cake into small pieces.
That being said, it’s time to cut the rice cake into bite-size pieces.
Try to pat the sides again, or you can use your hands to make a nice, perfect cube. If you want to add a bit of flavor, you can sprinkle some cocoa powder.
Chill inside the refrigerator for 30 minutes or so to make it chewy.
This is an optional step, and you can skip this if you don’t have to wait for 30 minutes to enjoy this treat. You can dig into this milky, chewy goodness once it has cooled down.
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