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The addition of food coloring makes mujigae-tteok different from the other varieties of seolgi-tteok, such as white baek-seolgi. [2] It is made by steaming sweetened non-glutinous rice flour in a siru (steamer). [3] Sweetened rice flour is made by first grinding soaked rice and mixing it with honey or sugar solution.
Below are cooking utensils used to make tteok in the traditional Korean way. [4] Ki (키), winnowing basket; Inambak (이남박), rice-washing bowl; Bagaji (바가지), gourd-like dipper; Ongbaegi (옹배기) and jabaegi (자배기), large, round pottery bowls; Che (체) and chetdari (쳇다리), sieve and sieve-frame legs; Maetdol (맷돌 ...
Sirutteok (시루떡), steamed tteok; Duteop tteok (두텁떡) - a variety of royal court tteok (궁중떡), is covered 3 layers - duteop powder [outside, made of black-line white bean (흰팥)], sweet rice [middle], and variety nuts and fruits [inside, including chestnut, date (jujube), pinenut, yuja, duteop-so]
Bangladeshi style rice cake, originally known as Bhapa Pitha, eaten with molasses as a sweetener Tahchin or Persian baked Saffron rice cake. Decorated with Barberries, Almond and Pistachio slices. Chwee kueh, (lit. ' water rice cake ') is a type of steamed rice cake, a cuisine of Singapore and Johor. It is made by mixing rice flour and water to ...
A convenience food version of jjinppang (steamed bread) and is typically filled with smooth, sweetened red bean paste. Hotteok: A variety of filled Korean pancake, and is a popular street food of South Korea. Kkul-tarae: Composed of fine strands of honey and maltose, often with a sweet nut filling. Melona: An ice pop. There are various flavours ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Cooking Performance: The best Dutch ovens excel at a wide range of cooking tasks, from braising meat to baking bread. To test each pot’s cooking abilities, we used it for three key tasks: high ...
Glutinous rice flour is steamed in siru (steamer) and pounded in jeolgu (mortar) to form a dough. [1] It is then cut into small pieces, rolled out flat and round, and filled with geopipat-so (white adzuki bean paste) and sealed. [1]