Korean rice cakes, ttoek or ttoeg

떡, ttoek/ttoeg

TTOEG(떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous or non-glutinous rice. There are various kinds of rice cakes and used a lot in cooking.

바람떡

[ba-lam-tteog]

Balamtteog(바람떡) is made with non- glutinous rice flour and filled with red bean paste. After filling the red beans, fold them in half and press them half-shaped to make the wind enter. baram(바람) means “wind”. 

절편

[jeol-pyeon]

Jeol-pyeon(절편) is made of non-glutinous rice flour. The rice flour steamed is pounded into a dough, divided into small pieces, and patterned.

망개떡

[mang-gaetteog]

Mang-gaetteog(망개떡) is steamed with red bean paste in the dough wrapped with mang-gae(망개) tree leaves. By steaming the rice cakes with leaves, the rice cakes do not stick to each other and have the unique aroma peculiar to the leaves of the tree.

인절미

[injeolmi]

Injeolmi(인절미) is made by steaming and pounding glutinous rice flour, which is shaped into small pieces and usually covered with steamed powdered dried beans or other ingredients.