Cinnamon Rice Cake (Layered Korean Steamed Rice Cake)
Quick answer
Gyepi-tteok is a layered Korean steamed rice cake made from non-glutinous and glutinous rice flours combined in the same batch.
What makes this special
- Gyepi-tteok cinnamon rice cake layers non-glutinous and glutinous flours for a unique crumbly chew.
- Mixed non-glutinous and glutinous rice flour lands between crumbly and chewy
- Alternating white and cinnamon layers reveal a graphic two-tone cross-section
Key ingredients
Core cooking flow
- 1 Sift together 260g non-glutinous rice flour, 90g glutinous rice flour, 55g s...
- 2 Sprinkle 180ml water gradually over the flour mixture while rubbing with you...
- 3 Sift the moistened flour again to remove any clumps, then mix 6g cinnamon in...
Gyepi-tteok is a layered Korean steamed rice cake made from non-glutinous and glutinous rice flours combined in the same batch. 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.
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.
After the steps
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