Perfect Korean Tteok Rice Cake Recipe with Matcha and Gold Leaf
A chewy and subtly sweet Korean rice cake infused with earthy matcha and adorned with delicate edible gold leaf, perfect for celebrations and special occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Korean
Ingredients
Scale
- 1 ½ cups (180g) glutinous rice flour
- 2 tablespoons matcha powder
- ½ cup (100g) sugar
- 1 cup (240ml) warm water
- a pinch of salt
- vegetable oil (for greasing)
- edible gold leaf sheets (a few sheets, optional)
Instructions
- Mix dry ingredients: sift together glutinous rice flour, matcha powder, sugar, and salt in a large bowl (5 minutes).
- Gradually add warm water while stirring gently until smooth, thick batter forms without lumps (5 minutes).
- Lightly grease steaming pan with vegetable oil, pour batter in, and smooth surface (5 minutes).
- Steam the cake in a steamer basket over boiling water, cover lid with kitchen towel, steam for 25-30 minutes until firm and springs back when pressed (30 minutes).
- Remove cake and cool completely at room temperature, then cut into bite-sized squares or rectangles using a lightly oiled sharp knife (15 minutes).
- Carefully decorate each piece with edible gold leaf sheets using tweezers or a dry brush (10 minutes).
Notes
Use warm water to hydrate rice flour better. Avoid overmixing to keep texture soft. Cover steamer lid with kitchen towel to prevent condensation drips. Handle gold leaf with tweezers to avoid sticking. If top dries during steaming, cover loosely with parchment paper. Microwave option available but steaming yields best texture.
Nutrition
- Serving Size: 1 piece (approximate
- Calories: 130
- Sugar: 10
- Sodium: 10
- Fat: 0.2
- Carbohydrates: 32
- Fiber: 1
- Protein: 1
Keywords: Korean rice cake, tteok, matcha dessert, gold leaf dessert, steamed rice cake, gluten-free dessert, vegan dessert, celebration dessert