Bupyeon
 Bupyeon at a doljanchi (first-birthday party) | |
| Type | Tteok |
|---|---|
| Place of origin | Korea |
| Region or state | Gyeongsang Province |
| Associated cuisine | Korean cuisine |
| Main ingredients | Glutinous rice flour |
| Korean name | |
| Hangul | 부편 |
|---|---|
| Revised Romanization | bupyeon |
| McCune–Reischauer | pup'yŏn |
| IPA | [pu.pʰjʌn] |
Bupyeon (부편) is a type of steamed tteok (rice cake), used in traditional weddings.[1] It is a local specialty of Miryang, South Gyeongsang Province.[1]
Preparation
Glutinous rice flour is kneaded with boiling water and rolled into small round cakes with fillings made of toasted soybean powder, cinnamon powder, and honey.[2] The cakes are then coated with white gomul (dressing powder) made with geopi-pat (husked adzuki beans, often the black variety), garnished with thin strips of jujube or gotgam (dried persimmon), and steamed in siru (steamer).[2]
See also
References
- ^ a b 김, 덕희 (2005). Jeontong hollye eumsik 전통혼례음식 (in Korean). Kwang Moon Kag. ISBN 9788970933436 – via Naver.
- ^ a b "bupyeon" 부편. Doopedia (in Korean). Doosan Corporation. Retrieved 3 June 2017.
| Burmese |  | |
|---|---|---|
| Chinese | ||
| Filipino | ||
| Indonesian | ||
| Japanese | ||
| Korean | ||
| South Asian | ||
| Other | ||
 | This Korean dessert-related article is a stub. You can help Wikipedia by expanding it. |