Steamed with Love: Sharing the Beauty of Tteok
by Jennifer Ban
Rice Blossoms was born out of a sense of longing. I longed to find a better balance between my career and motherhood, explore a creative outlet after leaving my job as an interior designer to raise my then-newborn daughter, and reconnect with my Korean culture and my childhood in South Korea.
During a trip to South Korea in 2017, I spent a lot of time in cafes (of course!) and noticed that rice cakes, an old-school staple from my childhood, had made a comeback as a trendy dessert, reimagined in a more modern, sophisticated form, and often adorned with flowers. Drawn to its beauty and curious to learn more, I unexpectedly signed up for Korean dessert classes and a decorative piping class tailored specifically for rice cakes.
During a trip to South Korea in 2017, I spent a lot of time in cafes (of course!) and noticed that rice cakes, an old-school staple from my childhood, had made a comeback as a trendy dessert, reimagined in a more modern, sophisticated form, and often adorned with flowers. Drawn to its beauty and curious to learn more, I unexpectedly signed up for Korean dessert classes and a decorative piping class tailored specifically for rice cakes.
I instantly fell in love with the craft of creating artisanal rice cakes and flower piping. As I chatted with my instructor and classmates while piping flowers onto rice cakes that we steamed, I was reminded of my family gatherings where we made rice cakes—especially songpyeons during chuseok. It also reminded me of the fun conversations I had with my grandma, mom, and aunts, about their memories of the past and their dreams for the future, as we shaped rice cakes together around the dining table.
Back in the United States, I wanted to continue the journey I started in Korea. I practiced at home by myself with the recipes I learned from the classes, making tweaks to fit my own taste. I approached each rice cake as a blank canvas to express my artistic abilities through the flowers I envisioned, designed, and piped. As I started to grow in skill, I shared these desserts with my family and friends. I wasn’t sure if it was to show off my skills proudly or to get approval. Regardless, I enjoyed sharing something that reminded others of their own childhood, culture, and tradition. People around me started to ask if they could also learn with their family and friends. This was when I realized that the most joyful part of making and piping rice cakes is the opportunity to connect with others over a sense of craft. Creating rice cakes gives me the chance to have deep conversations with others, exchange wisdom and advice, and create a sense of community.
Back in the United States, I wanted to continue the journey I started in Korea. I practiced at home by myself with the recipes I learned from the classes, making tweaks to fit my own taste. I approached each rice cake as a blank canvas to express my artistic abilities through the flowers I envisioned, designed, and piped. As I started to grow in skill, I shared these desserts with my family and friends. I wasn’t sure if it was to show off my skills proudly or to get approval. Regardless, I enjoyed sharing something that reminded others of their own childhood, culture, and tradition. People around me started to ask if they could also learn with their family and friends. This was when I realized that the most joyful part of making and piping rice cakes is the opportunity to connect with others over a sense of craft. Creating rice cakes gives me the chance to have deep conversations with others, exchange wisdom and advice, and create a sense of community.
There are many types of rice cakes, but at Rice Blossoms, we specialize in baeksulgi (plain-flavored ones), songpyeons, chap ssal tteok (mochi), injeolmi, ang geum gwa ja (bean paste cookies), and yang gaeng (bean paste jelly). Our other signature item is hand-piped bean paste flowers that go on the baeksulgi or flavored rice cakes, enhancing the look and style of the traditional rice cake.
My clients are always surprised to find how simple the ingredient list is for rice cakes that can hold so much flavour and texture. All rice cakes have different ingredients, but the basics are rice flour, salt, sugar, and water--the trick is in achieving the perfect consistency, texture, and chewiness, which takes a lot of trial and error. I’ve found that the purest rice flour comes from Korean bakeries specializing in rice cakes (떡집). This flour is ground from rice that was first soaked in water, which gives the rice cakes their fluffiness. The piped flowers are made with bean paste, which is mildly sweet. I find the taste to be preferable to the sugary frostings often found on traditional American desserts. As a mom focused on feeding my daughter healthy snacks, I love that I can give her rice cakes without guilt--they’re gluten-free, vegan, and made with simple ingredients.
My clients are always surprised to find how simple the ingredient list is for rice cakes that can hold so much flavour and texture. All rice cakes have different ingredients, but the basics are rice flour, salt, sugar, and water--the trick is in achieving the perfect consistency, texture, and chewiness, which takes a lot of trial and error. I’ve found that the purest rice flour comes from Korean bakeries specializing in rice cakes (떡집). This flour is ground from rice that was first soaked in water, which gives the rice cakes their fluffiness. The piped flowers are made with bean paste, which is mildly sweet. I find the taste to be preferable to the sugary frostings often found on traditional American desserts. As a mom focused on feeding my daughter healthy snacks, I love that I can give her rice cakes without guilt--they’re gluten-free, vegan, and made with simple ingredients.
Rice cakes are sensitive and can only last 12 hours at room temperature for optimal taste. We create everything fresh on the day. This speaks to how diligent our ancestors were, waking up early to steam the rice cakes for the day. My grandma would wake up around 4 a.m., especially during the holidays or other special occasions, to prepare the ingredients for the family. I couldn't understand why she had to be up so early and why she actually enjoyed all the work, but over 20 years later, I am waking up as early as 5 a.m. (or even earlier) on some days to prepare the rice cakes for those that are wanting to try Rice Blossoms.
Since rice cakes are simple, you can customize them to your heart’s content. At Rice Blossoms, we can present rice cakes as an everyday snack, something special to gift a friend, or as an embellishment for a table setting at a fancy occasion. Rice cakes can be made plain or with add-ins like beans, nuts, and dates; they can be made white and serene or covered in colourful flowers.
Since rice cakes are simple, you can customize them to your heart’s content. At Rice Blossoms, we can present rice cakes as an everyday snack, something special to gift a friend, or as an embellishment for a table setting at a fancy occasion. Rice cakes can be made plain or with add-ins like beans, nuts, and dates; they can be made white and serene or covered in colourful flowers.
I never imagined that a simple class I took in Korea would lead to the thriving business I have today. I hope that Rice Blossoms continues to introduce the world to the benefits, beauty, and versatility of rice cakes for generations to come, just as the generations before have passed this wonderful gift on to us. We create with the same care and joy we use when preparing these for our kids. Our mission is to spread our modernized traditional desserts and create a snack that is steamed with love and in my words, preciously delicious.
Rice Blossoms is where traditional Korean desserts meet their modern-minded maker. Mama Ban specializes in crafting traditional Korean desserts with intricate designs, like a delicate rose piped from sweet bean paste. The majority of their offerings are vegan and gluten-free and consist of three main ingredients: rice flour, sugar, and water. Rice Blossoms' most popular item, the rice cupcake, is steamed to perfection and balanced with just the right amount of sweet and savoury notes, or in trending flavours like earl grey, matcha, chocolate, kabocha, and more. They reimagine traditional desserts like songpyeon (half moon cakes), chapssal- teok (mochi), and yang-gaeng (flavoured jellies) to be enjoyed on a daily basis. | Website: riceblossoms.com, IG: @rice_blossoms, YouTube: Rice Blossoms, Amazon: Rice Blossoms