| Hobak-tteok | |
| Country: | Korea |
| National Cuisine: | Korean cuisine |
| Type: | Siru-tteok |
| Main Ingredient: | Rice flour, pumpkin |
| Serving Size: | 1 |
| Calories: | 200 |
| Calories Ref: | [1] |
| Korean name | |
| Hangul: | Korean: 호박떡 |
| Hanja: | none |
| Rr: | hobak-tteok |
| Mr: | hobak-ttŏk |
| Koreanipa: | pronounced as /ko/ |
Hobak-tteok is a variety of siru-tteok (steamed rice cake) made by mixing fresh or dried pumpkin with glutinous or non-glutinous rice flour, then steaming the mixture in a siru (rice cake steamer).[2]
Washed pumpkin, preferably Korean cheese pumpkin called cheongdung-hobak (Korean: 청둥호박), is minced after having its seeds removed by scraping.[3] It is then mixed with rice flour and (optionally) sugar, and then sieved. Hobak-goji (julienned and dried pumpkin pieces) may replace the minced fresh pumpkin, in which case the flour is sieved before the addition of pumpkin pieces. Chestnuts, jujubes, red beans, and/or black beans may also be added to the sieved flour mixture. Finally, it is steamed in siru (steamer).