Rice cake is a distinctive traditional food in Korea. Throughout history, it has been a custom to make and eat rice cakes on special occasions such as holidays, birthdays, and wedding banquets. The history of rice cakes dates back a long time. Archaeological sites from the Bronze Age show evidence of the appearance of mills, suggesting that rice cakes were already being made and consumed in our country from that time. Records about rice cakes become more prevalent from the Three Kingdoms period.
Rice cakes further developed during during the Koryo and Joson dynasties, the variety of rice cakes increased significantly, with dozens of different types mentioned in historical records.
Rice cakes are not only delicious and nutritionally rich but also an excellent traditional food with a scientific and diverse processing method, boasting a wide variety.
Depending on the basic ingredients used, rice cakes can be categorized into those made with glutinous rice, those made with glutinous rice flour, and those made with a mixture of glutinous rice flour and other auxiliary ingredients. They are further classified based on the preparation method into sticky rice cake types, steamed cake types, white rice cake types, pine pollen cake types, easy-to-make cake types, dumpling types, pancake types, and decorative cake types.
Red Bean Coated Sticky Rice Cake is a type of rice cake made by coating sticky rice cake with red bean paste. The sticky rice cake is made by pounding glutinous rice, sprinkling salt water, and then kneading it again before placing it on a stone slab or a rice cake press to shape.
Red Bean Coated Sticky Rice Cake Recipe Ingredients (8 servings):
- Glutinous rice 1kg,
- Red beans 200g
- Salt 6g
Instructions
- Cook glutinous rice to make sticky rice cakes using the same method as making sticky rice.
- Peel the red beans after boiling, leave them in a sieve, add salt, and pound them to make red bean paste.
- Shape the sticky rice cakes before they cool down, coating them with the red bean paste.
