Who knows how to make glutinous rice cakes in Korea?

Both glutinous rice and japonica rice are raw materials for making Korean rice cakes. The practice of rice cakes is similar to that of China, including steamed cakes and beaten cakes. Korean rice cakes are mostly made into cookies and fancy snacks of various colors. Most cookies and snacks have fresh, salty and sweet fillings. Cookies should be covered with petals and fried in a pot. In the past, Korean nobles attached great importance to eating rice cakes on festivals. In the Korea Museum and the Korea Traditional Diet Research Institute, exquisite porcelain excavated by archaeology and special utensils left by the people for making rice cakes were exhibited. Reporters have seen and tasted all kinds of exquisite rice cakes in the Korean market, in the Korean Traditional Diet Research Institute in Seoul and in Anyi City, Shuntian, Jeollanam-do, even facing the colorful exquisite rice cakes such as plum blossom, grapefruit flower, peach heart, mulberry leaf, peach, pear, apple, persimmon and watermelon.

Korean rice cakes (glutinous rice cakes) are made of wood grain cakes with colors similar to those of China (the wood grain of rice cakes is very small, and the cakes made are generally only the size of walnuts, and the wood grains are pottery and wood), and all kinds of snacks are penalized. Rice cakes are essential holiday gifts, especially when giving gifts to parents' families. It is said that rice cakes also contain sincerity, love and filial piety. When moving, there is also the custom of making rice cakes for neighbors. Among the murals unearthed in Korea, there are scenes of making cakes in Silla era (676-935 AD), and the rice cake culture reached its peak in Korea era (AD 1392- 19 10).