Making Chewy and Delicious Homemade Mil-tteok (Rice Cake)
Easy Homemade Wheat Flour Rice Cakes (Mil-tteok Recipe)
Discover how to make incredibly chewy and delicious mil-tteok right at home. This recipe uses simple ingredients and is easy for anyone to follow. The finished mil-tteok can be used in various dishes like tteokbokki (spicy stir-fried rice cakes) or tteokguk (rice cake soup). We’ll share the secrets to achieving that perfect chewy texture!
Dough Ingredients
- Flour (all-purpose or tempura flour recommended)
- 1 Tbsp cooking oil
- Pinch of salt (about 1/2 tsp)
- Hot water (adjust to dough consistency)
- Ice water (for cooling after boiling)
Cooking Instructions
Step 1
In a large bowl, combine the flour with a pinch of salt and 1 tablespoon of cooking oil. Adding oil helps to make the dough smoother and contributes to a chewier texture.
Step 2
Gradually pour in hot water while mixing with a spatula or spoon until the flour begins to clump together. Be careful as the water is hot, and it’s important to add it gradually, checking the dough’s consistency as you go.
Step 3
Once the flour has mostly clumped, start kneading the dough with your hands. Knead until the dough is smooth and elastic. After the dough is ready, wrap it tightly with plastic wrap and let it rest in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax, resulting in a softer dough and a better final texture for the rice cakes.
Step 4
Take the chilled dough out of the refrigerator and divide it into manageable portions. You’ll now prepare to shape them into your desired rice cake style, whether for tteokbokki or tteokguk.
Step 5
Take a portion of dough and flatten it slightly with your palm, then shape it into a cylindrical form, similar to rice cakes. Round off the ends for a neat appearance. Avoid making the cakes too thin, as they might break apart during boiling. Aim for a moderate thickness.
Step 6
Bring a generous amount of water to a boil in a pot. Once the water is boiling, add a pinch of salt. This helps season the cakes slightly and prevents them from sticking together.
Step 7
Add the prepared mil-tteok to the boiling water and cook for about 10 minutes. Initially, gently stir the rice cakes with chopsticks to prevent them from sticking to the bottom of the pot. The cooking time can be adjusted based on the size of your rice cakes.
Step 8
When the rice cakes are fully cooked, they will float to the surface. To ensure they are cooked through, carefully take one rice cake out, cut it in half, and check if the inside is cooked. It’s important to confirm that there are no uncooked parts.
Step 9
Once cooked, drain the rice cakes using a colander and immediately transfer them into the prepared ice water. This shocking in cold water is crucial for developing their chewy texture and making them delightfully firm. The mil-tteok you’ve made are delicious to eat as is, or can be used in various dishes like tteokbokki or tteokguk.
