kabocha tteok recipe

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    • #49673
      MinhT
      Member

      Hello, I have had this two times. I like it a lot!

      Does anyone have a recipe?

      The one I had I bought when I was in San Diego at Zion Market.

      It looked similar to this one I found on the net

      http://http.cdnlayer.com/smoola/00/00/5a/a3535359d0f0d344_m.jpg

    • #54031
      MinhT
      Member

      I made this with a Korean recipe online since no one knows how.

      I thought I would share my results.

      I bought frozen rice flour like what Maangchi used in her video for three colored rice cake.

      I used the little green squash that looks like the acron squash..but flatter.

      This was my first time making it, so I basically winged it.

      I used some sugar, I didn't measure, probably about 1/4th cup. It didn't turn out as sweet as I liked (Not sweet at all) so you can add more sugar.

      I washed and scraped out the seeds of the squash, then steamed it until soft. Spooned out the insides and set it into a bowl..

      I think you'll only need about half of a good sized one.

      I used too much and my flour became too hard to sift through.

      I thought at this point I didnd't need extra water, but the recipe I used called for two table spoons. I recommend adding the water after the squash and rubbing them with your hands. Then once more in the sifter, straight into the spring form pan. I steamed for about 20 minutes, more than the recipe called for (10 minutes).

      Since this was my first attempt it came out decent.

      Like I said, I used too much squash and lessed the water..I think that's why mine came out a bit dry on the bottom.

      I'll try this again and post a more accurate recipe if anyone wants.

      What you need-

      Frozen Rice Flour

      Sugar

      Water

      Salt

      Squash/pumpkin

      A steamer, and a pan of some sort.

      [attachment=3652,249]

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