Cereal cakes
Cereal cakes, a traditional dish of Korea, are delicious in taste and highly nutritive.
It is a custom for Koreans to prepare cereal cakes for holidays and other celebrations, including birthday and wedding ceremonies.
Korea has a long history of making cereal cakes.
It is proved by the facts that earthenware steamers were discovered from the remains of the Bronze Age.
Records of cereal cakes became apparent from the days of the Three Kingdoms.
Recipes for cereal cakes improved markedly in the days of Palhae and Later Silla, and the food became more diverse in variety during the periods of Koryo and feudal Joson dynasties.
Cereal cakes are prepared with either cereals or their powders and added with other ingredients.
And according to how they are made they are divided into chalttok (glutinous rice cake), solgittok (steamed rice cake), cereal cakes, songphyon (cake steamed on a layer of pine needles), steamed rice cake with yeast, kyongdan (cereal cake dumplings), jonbyong (pancakes), fancy cakes and so on.
It is a custom for Koreans to prepare cereal cakes for holidays and other celebrations, including birthday and wedding ceremonies.
Korea has a long history of making cereal cakes.
It is proved by the facts that earthenware steamers were discovered from the remains of the Bronze Age.
Records of cereal cakes became apparent from the days of the Three Kingdoms.
Recipes for cereal cakes improved markedly in the days of Palhae and Later Silla, and the food became more diverse in variety during the periods of Koryo and feudal Joson dynasties.
Cereal cakes are prepared with either cereals or their powders and added with other ingredients.
And according to how they are made they are divided into chalttok (glutinous rice cake), solgittok (steamed rice cake), cereal cakes, songphyon (cake steamed on a layer of pine needles), steamed rice cake with yeast, kyongdan (cereal cake dumplings), jonbyong (pancakes), fancy cakes and so on.
The cake is made by steaming glutinous millet and pounding it with a mallet. It is as good as glutinous rice cake made in the lowlands, and is often eaten on chusok (Harvest Moon Day) or lunar New Year’s Day.
