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The cake is sweetened and sprinkled with sesame seed. It is generally tough to bite, and is served as a square block. It is generally tough to bite, and is served as a square block. Depending on the particular region within China , this may be seen as a year-round snack , or as a seasonal pastry consumed on certain traditional Chinese holidays .
Some common ingredients for many kinds of tteok are red bean, soybean, mung bean, mugwort, pumpkin, chestnut, pine nut, jujube, dried fruits, sesame seeds and oil, and honey. Tteok is usually shared. Tteok offered to spirits is called boktteok ("good fortune rice cake") and shared with neighbours and relatives. It is also one of the celebratory ...
Korean mugwort can be pounded together with steamed rice flour to make a green-colored dough. [3] In Gangwon Province, steamed rice flour is pounded with deltoid synurus, also resulting in a green dough. [4] To make a pink dough, the endodermis of Korean red pine is used. [3]
Red bean paste (traditional Chinese: 豆沙/紅豆沙; simplified Chinese: 豆沙/红豆沙; Japanese: あんこ or 小豆餡; Korean: 팥소) or red bean jam, [1] also called adzuki bean paste or anko (a Japanese word), [2] is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling ...
Bungeo-ppang (Korean: 붕어빵; lit. carp bread) is a fish-shaped pastry stuffed with sweetened red bean paste, which originated from the Japanese taiyaki. [1] One of South Korea's most popular winter street foods, [2] [3] the snack is often sold at street stalls, grilled on an appliance similar to a waffle iron but with a fish-shaped mold.
Gyeongju bread is made from a mixture of eggs and wheat flour, with the red bean filling being almost 70% of the pastry. A chrysanthemum would be traditionally imprinted on the top. [3] Gyeongju bread has been designated as an "outstanding regional specialty" (지역명품) by the Korean government. [4] [5]
It is also known by the name hodo-gwaja (호도과자; which is not the Standard Korean spelling but the name used by Hakhwa walnut cookies, the company that first produced the confection) in and outside Korea. It is a walnut-shaped baked confection with red bean paste filling, whose outer dough is made of skinned and pounded walnuts and wheat ...
Chapssal-tteok can be coated with gomul (powdered sesame or beans) and steamed, or it may be boiled and then coated. Chapssal-tteok can also be made round and filled with various so (fillings) such as red bean paste. [9] [10] Chapssal-tteok ice cream is popular in modern South Korea. [11] Chapssal-tteok is featured in some fusion Korean dishes.