Ddeok (Rice Cake)

Traditional method

Servings: 16

Ingredients

Procedure

Preparation

Place the rice in a large pot and add water to about 2 or three inches over the rice level.

Soak at least 12 hours.

Cooking

Drain the rice and place in a large capacity steamer (Line the steaming tray with cloth).

Steam the rice for 2 to 2 1/2 hours. The rice should be mushy soft throughout.

Transfer the steamed rice into the mortar and mash completely with the pestle.

Add sugar or honey to taste during the mashing for "sweet" rice cake.

Form the mashed rice into a mound at the bottom of the mortar and pound with the mallet, kneading occassionally, until a smooth dough-like consistancy is achieved.

Dust the wooden prep board with potato starch.

Place the dough onto the board, pinch off a small piece, and roll it into a ball.

Repeat until all dough is used.

For coated Ddeok - Roll the Ddeok balls in any of the following;

Sugar

Powdered Sugar

Soy Bean Flour

Ground Toasted sesame seed

Any ground nut

Ddeok balls may be eaten now or placed in a warm oven (just long enough to warm) and served warm.

Uncoated Ddeok may also be quickly fried in hot sesame or vegetable oil.

Nutrition Facts