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Korean style rice-flour cake filled with bean paste From Wikipedia, the free encyclopedia
Gaepi-tteok (개피떡) or baram-tteok (바람떡) is a half-moon-shaped tteok (rice cake) made with glutinous rice flour and filled with white adzuki bean paste.
Alternative names | Baram-tteok |
---|---|
Type | Tteok |
Place of origin | Korea |
Associated cuisine | Korean cuisine |
Main ingredients | Rice flour, white adzuki bean paste |
Korean name | |
Hangul | 개피떡 |
---|---|
Revised Romanization | gaepi-tteok |
McCune–Reischauer | kaep'i-ttŏk |
IPA | [pa.ɾam.t͈ʌk̚] |
Hangul | 바람떡 |
Revised Romanization | baram-tteok |
McCune–Reischauer | param-ttŏk |
IPA | [pa.ɾam.t͈ʌk̚] |
Glutinous rice flour is steamed in siru (steamer) and pounded in jeolgu (mortar) to form a dough.[1] It is then cut into small pieces, rolled out flat and round, and filled with geopipat-so (white adzuki bean paste) and sealed.[1] The filling can be made by husking adzuki beans (often the black variety), steaming and seasoning it with salt, and sieving it.[1] Sesame oil is brushed on each tteok to prevent it from sticking.[2]
Korean mugwort can be pounded together with steamed rice flour to make a green-colored dough.[3] In Gangwon Province, steamed rice flour is pounded with deltoid synurus, also resulting in a green dough.[4] To make a pink dough, the endodermis of Korean red pine is used.[3]
Variants containing sweet mung bean paste instead of white adzuki bean paste are very common, particularly among the Korean communities in Los Angeles, California.
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