Rice cake, a dough of water and rice flour. Sticky rice flour, or a mixture of the two, is first steamed and then kneaded for a while so that the gluten is released properly and the dough becomes super elastic and sticky. The texture is chewy and sticky (like tough Italian penne), the taste is that of rice.
How to use?
The slices or sticks of rice cake are often used in soup. Cooked for 10-15 minutes in the broth which becomes white and bound. There are also hollow sticks for sale, designed to soak up lots of sauce. Rinsing with hot water first helps to remove the layer of oil used against sticking. Delicious in tteokguk/ Korean New Year Soup of tteokbokki.
Storage adviceBest before date on packaging
Country of originS-Korea
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