Chewy and Sweet Umegi Tteok (Rice Cake)
Easy Homemade Umegi Tteok Recipe
Introducing Umegi Tteok, a beloved traditional Korean treat that was once a staple at festive gatherings. Characterized by its delightfully chewy texture derived from glutinous rice, this recipe is easy enough to make at home. Surprise your esteemed guests with this delightful homemade gift. Experience the joy of sharing warmth and tradition.
Umegi Tteok Dough Ingredients- 1 cup glutinous rice flour
- 1/3 cup regular rice flour
- 1 tsp sugar
- 2 Tbsp makgeolli (Korean rice wine)
- Pinch of salt
- A little warm water
- Cooking oil (for frying)
Cooking Instructions
Step 1
First, prepare the sweet persimmon syrup for dipping. Pour a generous amount of store-bought sweet persimmon syrup into a wide bowl. You can also mix in honey or rice syrup according to your preference.
Step 2
Next, it’s time to make the Umegi Tteok dough. In a large bowl, combine 1 cup of glutinous rice flour and 1/3 cup of regular rice flour. Mix them thoroughly. Adding a little regular rice flour will result in a softer texture compared to using only glutinous rice flour.
Step 3
Add 1 teaspoon of sugar and a pinch of salt, and gently mix. After adding these ingredients, sift the flour mixture through a sieve to create a much smoother dough without lumps. While this step is optional, it significantly improves the dough’s texture.
Step 4
Pour in 2 tablespoons of makgeolli, which will add a fragrant and mellow flavor. Gently mix the makgeolli into the flour mixture by hand, as if crumbling it. You can use boiling water instead of makgeolli, but using makgeolli results in a chewier texture and deeper flavor due to the fermentation process.
Step 5
Now, let’s cook the dough. Gradually add warm water while kneading the dough until it becomes firm. It’s important to adjust the amount of water so the dough is neither too sticky nor too dry. Once the dough is smooth, cover it with a damp cloth, wrung out lightly, and let it rest at room temperature for 30 minutes. This resting period makes the dough even softer and chewier.
Step 6
Take out the rested dough and cut it into bite-sized pieces. Lightly oiling your hands will prevent the dough from sticking. Cut the dough into uniformly sized pieces as desired.
Step 7
Press the center of each cut dough piece with your finger to create a hole. This helps the tteok cook evenly inside and gives it a prettier shape when fried. It also helps prevent the rice cake from puffing up excessively.
Step 8
Heat a generous amount of cooking oil in a deep pan to 150℃ (300°F). Be cautious, as oil that is too hot can burn the outside while leaving the inside undercooked. Carefully drop the shaped dough pieces one by one into the hot oil. Once the tteok begin to float to the surface and turn golden brown, gently flip them and fry until evenly cooked, about 3-4 minutes.
Step 9
Remove the fried Umegi Tteok from the oil and gently pat off excess oil with a paper towel. Then, dip each piece into the prepared sweet persimmon syrup, coating both sides evenly. Finally, garnish with julienned dried jujubes and pumpkin seeds for a beautiful presentation. Your chewy and sweet Umegi Tteok, reminiscent of cherished memories, is now complete! It’s best enjoyed while still warm.
