Tteok (Korean Rice Cake)

Ingredients

• Glutinous rice flour (2 cups)
• Water (1 cup)
• Sugar (1/4 cup)
• Salt (1/4 teaspoon)
• Cornstarch (1/2 cup (for coating))
• Red bean paste (1 cup (for filling))
• Sesame seeds (1/4 cup (for garnish, optional))

Instructions

1. In a mixing bowl, combine the glutinous rice flour, water, sugar, and salt. Mix thoroughly until a smooth batter is formed, ensuring there are no lumps.
2. Pour the batter into a greased steamer tray or a heatproof dish, spreading it evenly with a spatula.
3. Steam the batter over high heat for about 30 minutes, or until it becomes firm and cooked through. To check for doneness, insert a toothpick into the center – it should come out clean.
4. Once cooked, remove the steamed rice cake from the steamer and allow it to cool for a few minutes until it's manageable to touch.
5. Cut the rice cake into desired shapes, such as small rectangles or circles, using a sharp knife or a cookie cutter.
6. If using red bean paste, take a piece of rice cake, flatten it, and place a small amount of red bean paste in the center. Fold the rice cake over the filling and shape it into a ball or a disc, ensuring the filling is completely sealed inside.
7. In a separate bowl, mix the cornstarch with a little water to create a slurry. This will help prevent sticking.
8. Dip each piece of rice cake into the cornstarch slurry to coat, ensuring they don't stick together during storage.
9. Optional: Roll the coated rice cakes in sesame seeds for added flavor and garnish before serving.
10. Serve the tteok warm or at room temperature, either as a sweet treat on its own or included in your favorite Korean dishes.