|Place of origin||Korea|
|Associated national cuisine||Korean cuisine|
|Main ingredients||Rice flour, pumpkin|
(per 1 serving)
|200 kcal (837 kJ)|
|Cookbook: Hobak-tteok Media: Hobak-tteok|
Hobak-tteok (호박떡) 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).
Washed pumpkin, preferably Korean cheese pumpkin called cheongdung-hobak (청둥호박), is minced after having its seeds removed by scraping. 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).
- "hobaktteok" 호박떡 [Pumpkin Rice Cake]. Korean Food Foundation. Retrieved 2 May 2017.
- "hobak-tteok" 호박떡. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 March 2017.
- "hobak-tteok" 호박떡 [Pumpkin Rice Cake]. Doopedia (in Korean). Doosan Corporation. Retrieved 2 May 2017.
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