Baekseolgi (백설기) is a kind of
rice cake
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten and are particularly preval ...
(
tteok
''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous rice, glutinous or non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tt ...
) made of
rice flour
Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening a ...
dough.
It is originated in
Korea
Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic o ...
and a prime part of Korean culture. A Baekseolgi contains rice flour,
sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...
, and
salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...
. It is usually eaten on the special occasions among Korean people, such as the 100th day of an infant after birth.
[Samch'il-Il]
''lifeinkorea''. Retrieved June 4, 2010. The cakes are colored white, a colour that symbolizes purity and holiness. The cakes are shared with neighbors or friends on the 100th day (''baegil''), but not on ''samchiril'' (the 21st day).
See also
*
Korean cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...
*
Tteok
''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous rice, glutinous or non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tt ...
*
Sirutteok
Sirutteok (시루떡) is a type of Korean rice cake (''tteok'') traditionally made by steaming rice or glutinous rice flour in a "siru" (시루).
The Siru is an earthenware steaming vessel that dates back to the late bronze age of the Korean ...
*
Bánh bò
''Bánh bò'' (literally "cow cake" or "crawl cake") is a sweet, chewy sponge cake from Vietnam. It is made from rice flour, water, sugar, and yeast, and has a honeycomb-like appearance (called ''rễ tre'', literally "bamboo roots," in Vietna ...
*
White sugar sponge cake
White sugar sponge cake (also called white sugar cake and white sugar pastry) is a type of Chinese pastry.
It is made from rice flour, white sugar, water, and a leavening agent.
While it is called a "cake", it is not served as a circular round ...
References
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Tteok