This traditional rice cake is made by mixing rice powder with powdered dried persimmon, cinnamon powder, pine nut, chestnut, and jujube, layering the mixture with powdered mung beans, then steaming. The name of the dish, “persimmon rice cake,” can be translated into “a rice cake that one is sorry to swallow” because one wants to continue enjoying its sweet taste and fragrant aroma in the mouth. Indeed, the combination of the spicy flavor from cinnamon and ginger goes excellently with the gentle sweetness of persimmon. To this, pine nuts and honey are added for a richer, sweeter flavor. Because this rice cake is made with many precious ingredients, it is said to have been made on special days in the royal court.
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