Cinnamon Rice Cake (Layered Korean Steamed Rice Cake)
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Gyepi-tteok is a layered Korean steamed rice cake made from non-glutinous and glutinous rice flours combined in the same batch.
Read more
Water is added gradually and the mixture is rubbed by hand until it reaches a fine, damp-sand texture. Half the batch is mixed with cinnamon powder, and the plain and cinnamon portions are layered alternately in a steamer tray. Sieving the flour twice before steaming is the step that ensures even moisture distribution and a smooth, fine grain in the finished cake. High heat for twenty minutes, followed by a five-minute rest off the heat, cooks the cake all the way through. Julienned jujubes and whole pine nuts pressed into the top surface add color, a gentle date-like sweetness, and a resinous, fatty aroma. The non-glutinous rice keeps the crumb light, and the glutinous rice adds a soft, resilient chew.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Sift together 260g non-glutinous rice flour, 90g glutinous rice flour, 55g sugar, and 2g salt to combine evenly and remove any lumps.
- 2Prep
Sprinkle 180ml water gradually over the flour mixture while rubbing with your hands until every grain is moistened; the flour should clump when squeezed but crumble at a touch.
- 3Prep
Sift the moistened flour again to remove any clumps, then mix 6g cinnamon into half (about 300g) to make the cinnamon layer, leaving the other half plain white.
- 4Step
Layer the white and cinnamon flours alternately in a cloth-lined steamer mold, then scatter pitted and julienned 3 jujubes and 20g pine nuts evenly over the top.
- 5Control
Place over a pot with fully boiling water and steam on high heat for 20 minutes, then turn off the heat and rest with the lid closed for 5 minutes.
- 6Prep
Remove from the mold, cool briefly until steam releases, then cut into serving pieces so the alternating white and cinnamon layers are clearly visible from the side.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Gyepi-tteok cinnamon rice cake layers non-glutinous and glutinous flours for a unique crumbly chew.
- Finish cue
- Remove from the mold, cool briefly until steam releases, then cut into serving pieces so the alternating white and cinnamon layers are clearly visible from the side.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
50min, 8 ingredients
Category median
45min, 6 ingredients
Based on 144 recipes
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