Korean-Chinese Pounded Rice Cake

Steamed glutinous rice repeatedly pounded with a wooden mallet in a stone mortar until smooth and springy, cut into pieces and rolled in toasted soybean flour or red bean paste.

Originating from Korean Peninsula New Year and wedding traditions, carried to northeastern China by Korean-Chinese migrants.

Best eaten fresh with honey; should be consumed within one or two days.

The freshest tteok is pounded on the spot at Korean-Chinese festivals, rolled in soybean flour and eaten warm — a signature treat of Changchun's Korean communities.