Korean Beanpaste “Angum” Tteok Cake
Recently I have been seeing an influx of beautiful Korean Beanpaste Tteok Cakes on Instagram. The flowers are piped so beautifully that I had been meaning to take a class on my last two trips to Korea but could never find the time to take one. Therefore I was really happy to find someone practicing this art based in NYC through Instagram. Rice and Flower is a New York based Korean Beanpaste Tteok cake and cupcake maker. I love these cakes because they are made with a base of traditional Korean tteok and piped with lightly sweetened beanpaste instead of frosting. I am always looking for healthier alternatives and this cake is a great alternative to traditional cakes because it is gluten free and the frosting has much less fat and sugar than traditional frosting.
Below is the Recipe for the Beanpaste Frosting courtesy of Rice and Flower’s Seyun.
- 1 kg Korean yellow beanpaste (1 kg = 2.2lb = 35.2oz)
- 1/2 c truwhip or coolwhip
- Mix the 2 ingredients on medium speed in a stand mixer until pipable consistency
- Add desired coloring agent
- Place into piping bag with desired tip
About Rice and Flower
The cakes are piped with amazing flowers and leaves because the consistency of the beanpaste is stiffer than traditional frosting. Seyun’s work is truly more like art than mere food. She colors the beanpaste with beautiful natural food colorings such as chocolate powder and matcha tea. In addition to offering cakes and cupcakes she also holds classes and workshops in NYC so that you can learn this craft in person. In addition to Korean beanpaste, Rice and Flower, also creates traditional buttercream cakes and cupcakes as well.
Class with Rice and Flower
Recently I had the pleasure of taking a class with Rice and Flower. Here are some photos of the rose cake we made in class.
Below is an Autumn Cake created by Rice and Flower.