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Hobak-tteok (호박떡) is a variety of siru-tteok (steamed rice cake) made by mixing fresh or dried pumpkin with glutinous or non-glutinous rice flour, then steaming the mixture in a siru (rice cake steamer).[2]
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| Type | Siru-tteok |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Rice flour, pumpkin |
| 200 kcal (837 kJ)[1] | |
| Korean name | |
| Hangul | 호박떡 |
|---|---|
| Revised Romanization | hobak-tteok |
| McCune–Reischauer | hobak-ttŏk |
| IPA | [ho.bak̚.t͈ʌk̚] |
Washed pumpkin, preferably Korean cheese pumpkin called cheongdung-hobak (청둥호박), is minced after having its seeds removed by scraping.[3] It is then mixed with rice flour and (optionally) sugar, and then sieved.[1] Hobak-goji (julienned and dried pumpkin pieces) may replace the minced fresh pumpkin, in which case the flour is sieved before the addition of pumpkin pieces.[3] Chestnuts, jujubes, red beans, and/or black beans may also be added to the sieved flour mixture.[3] Finally, it is steamed in siru (steamer).[1]
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