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Injeolmi (Korean: 인절미, pronounced [in.dʑʌl.mi]) is a variety of tteok, or Korean rice cake, 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.
Hwajeon (화전) – small sweet pancakes made of glutinous rice flour and flower petals of Korean azalea, chrysanthemum, or rose; Bukkumi (부꾸미), pan-fried sweet tteok with various fillings in a crescent shape [3] Juak (주악), made of glutinous rice flour and stuffed with fillings such as mushrooms, jujubes, and chestnuts, and pan-fried.
A tteok, or Korean rice cake, made of glutinous rice. [2] Hwangnam-ppang: A small pastry with a filling of red bean paste. Hodu-gwaja: A walnut-shaped baked confection with red bean paste filling, whose outer dough is made of skinned and pounded walnuts and wheat flour. Hoppang
The cake is made with layers of sponge flavored with mugwort, an aromatic green plant used frequently in Korean cooking, stuffed with plenty of injeolmi — or roasted soybean powder — cream and ...
Tteok offered to spirits is called boktteok ("good fortune rice cake") and shared with neighbours and relatives. It is also one of the celebratory foods used in banquets, rites, and various festive events. Tteokguk ("rice cake soup") is shared to celebrate Korean New Year and songpyeon is shared on Chuseok, a harvest festival.
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A birthday cake of tteok (Korean rice cake) Puffed rice cakes, sold commercially in North America and Europe. A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten.
Injeolmi is a rice cake in which rice flour is steamed with a steamer, pounded with a mortar, cut into appropriate sizes, and coated with bean powder. It is a popular rice cake that is served without omission from the table of ancestral rites and feasts, and it is digestible and high in calories.