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May 23, 2013 12:04 PM

Question Korean Sticky Rice Cakes

I want to make them. I see that I am to use short grain white rice. I am wondering if anyone knows if Bob's Red Mill Stone Ground Rice Flour is the proper rice for this. If not, what is (that I might be able to buy online).

Thanks ahead of time.

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  1. You need glutinous/sticky rice flour for tteok. The most common commercially available brand is Mochiko, but it looks like Bob's Red Mill also produces a sweet white rice flour that would be suitable.

    1 Reply
    1. re: JungMann

      Thank you. Yes, it is tteok I am looking to experiment with making.
      When I looked up Mochiko I was sort of surprised. Glutinous/sweet rice... not gluten or sweet. I love the riddle. I have a lot to learn Jungmann.

    2. I assume you're making tteok/dduk for soup or ddukbokki, not sweet injeolmi or songpyeon?

      For tteok, the bob's rice flour might be too grainy (, but if you mix it with the Mochiko (sweet rice flour) that JungMann mentions it might work okay.

      If you have questions about the process, you may be able to find answers by posting here:

      1 Reply
      1. re: greymalkin

        Greymalkin you are right in your assumptions. I am a near neophyte in all things Korean cooking. Thank you for suggesting aeriskitchen. That is actually where I got the notion to go for making my own sticky rice cakes.

        Mochiko it is! Sadly I think I had it sitting in my cabinet for a few years untouched. I bought it in town a while back and then forgot why I bought it. Getting older bites.