Korean rice cake, also known as tteok, is a popular Korean dish made from glutinous rice flour. It is a staple food in Korean cuisine and is often enjoyed as a snack or dessert.


1 cup glutinous rice flour, 1/4 cup sugar, 3/4 cup water, 1/2 teaspoon vanilla extract, Food coloring (optional), Cornstarch, for dusting


In a mixing bowl, combine the glutinous rice flour, sugar, and water. Mix well until the ingredients form a smooth and sticky dough.

Add the vanilla extract and a few drops of food coloring, if desired. Mix until the dough is evenly colored. Place the dough in a microwave-safe bowl and cover it with plastic wrap.

Microwave on high for 2 minutes. Remove the bowl from the microwave and stir the dough with a spatula. The dough should be slightly cooked and firm.

Re-cover the bowl with plastic wrap and microwave for another 2 minutes. Remove the bowl from the microwave and stir the dough again.

If the dough is still too soft and sticky, microwave it for another 30 seconds. Dust a clean work surface with cornstarch.

Turn the dough out onto the surface and knead it for a few minutes until it becomes smooth and elastic. Roll the dough into a log shape and cut it into small pieces, about 1 inch in length.

Roll each piece of dough into a ball and flatten it slightly. Place the rice cakes on a plate and sprinkle them with cornstarch to prevent sticking.

To cook the rice cakes, bring a pot of water to a boil. Add the rice cakes and stir gently to prevent sticking. Cook the rice cakes for 2-3 minutes, or until they float to the surface of the water.

Use a slotted spoon to remove the rice cakes from the water and place them on a plate. Serve the rice cakes immediately, while they are still warm and soft.