It is a half-moon-shaped rice cake made by steaming nonglutinous rice powder and then spreading it thinly and putting mung beans or red bean filling. It is called “Baramtteok” because it is made into a convex shape by puffing air when folding with a filling, and it is also called “Gaepitteok.” Two colors, white and green, are common: nonglutinous rice is used for white, and blanched mugwort is mixed with dough for green. For filling, peel and steam red beans or mung beans and add sugar or honey. The light and chewy rice cake contains sweet filling, so you won't get tired of it even if you eat a lot.
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