Recipes
Matcha Milk Rice Cakes (tteok)
Matcha Milk Rice Cakes (tteok)
- We added matcha to the traditional korean milk rice cakes (tteok) and the result is worth it! Try them yourself :) You can try another asian-fusion style recipe and enjoy great food :)
Ingredients
- 20 g sticky rice flour (normal rice flour is not sticky enough, you really need sticky or sweet rice flour)
- 40 g potato starch
- 3 teaspoons sugar
- pinch of salt
- 200 ml milk
- 2 g Bio Matcha Tea Harmony
- vanilla extract
Instructions
- Mix all the ingredients in a nonstick pan and heat it on a low temperature.
- When the dough becomes sticky, mix it until it turns into compact sticky dough (depends on the temperature but it might take up to 15 minutes).
- Put the sticky dough on a plate, make a nice bun out of it and let it cool (you can put it in a fridge for 30 minutes).
- Cut the dough in even cubes, give them a shape you prefer and you can sprinkle them with sugar or matcha.
Tip!
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We chose a basic recipe for tteok but you can adjust it however you want. Do you like nuts in the middle of tteoks? Put them in! The same goes for dried fruits, seeds, or a piece of white chocolate. You can as well sprinkle or coat tteok with coconut, cacao, or some other ingredient – make them the way you like them 🙂
