Rice cakes

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 prevalent in Asia. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.

Types of rice cake include:

Steamed rice cake in an earthenware steamer was the oldest principal food for Koreans before sticky rice took over upon the invention of the iron pot. Now, there are hundreds of different kinds of Korean rice cake or "tteok" eaten year round. In Korea, it is customary to eat tteok guk (tteok soup) on New Year's Day and sweet tteok at weddings and on birthdays. It is often considered a celebratory food and can range from rather elaborate versions or down to the plain-flavored tteok. Rice cakes are chosen for particular occasions depends on their color and the role they play in Korea’s traditional yin-yang cosmology.

The Japanese rice cake came from China and Korea in the Yayoi period. The rice cake evolved into Japanese sweets Wagashi by development of the Japanese tea ceremony.

In Indonesia rice cakes can be plain and bland tasting, and are often treated as a food staple, as an alternative to steamed rice.

Numerous of Indonesian kue (traditional cake) are using glutinous rice or rice flour. It can be sweet or savoury.

A common snack in the country, Filipinos have created many different kinds of rice cakes. In local language, it is called kakanin, derived from the word kanin, meaning prepared rice.

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