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Koreans often make baekseolgi-tteok to celebrate a baby’s 3 week birthday (saei rye in Korean) or any child’s birthday, but it’s most often traditionally prepared to celebrate a baby’s 100 day birthday (baek il in Korean). The white cake represents purity and perfection and is attained by using fluffy steamed white rice flour and a few other ingredients: sugar, salt, and water.
Everybody at the party gives the baby good wishes on his or her 100 day birthday. They might say: “I hope you grow up to be always healthy, pure, and happy!”
This rice cake was meant to be shared with many people because it’s believed that the more people who share it, the longer life the baby will have.
If you’ve already made my mujigae-tteok (rainbow rice cake), I think making baekseolgi-tteok may be too simple for you. I added some dried fruits and sliced almonds to this rice cake to make it more tasty and colorful, but if you want to make it in the traditional Korean style, leave them out.
Let me know if you make this for your lovely family members, friends, babies, your parents, or even your co-workers! Impress me and my other readers.
A note about short grain rice flour: the flour you buy at your local store or the flour you make may have more or less moisture in it than the rice flour I use in this recipe. This is because of many different things like how long it’s been in the freezer in the store, or the atmospheric conditions where you live. You may need to add more or less water, depending on how dry or wet your short grain rice flour is.
Steamer, sifter, 8 inch (20 cm) cake ring
Freeze any leftover rice cake: if you freeze it when it’s still fresh and fluffy, it will still be chewy and fluffy when it’s thawed out. Cut the rice cake into individual servings and wrap each piece in plastic wrap. Put the pieces into a plastic bag and keep that in the freezer. Thaw it out at room temperature before serving, or reheat it in a steamer or microwave oven.
If you can’t find frozen rice flour in a Korean grocery store, you can make rice flour it at home:
Posted Thursday, October 18th, 2012 at 12:10 am
Tagged: Asian rice cake, baekseolgi, baekseolgiddeok, 백일떡, 백설기떡, 설기, korean food, Korean food blog, Korean recipes, korean rice cake, rice cake recipe, vegetarian dessert, White steamed rice cake
Originally posted on October 18, 2012 at 12:10 am by Maangchi
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