List of Korean desserts

covered with nuts (ttangkong yeot). Yeot is made from steamed rice, glutinous rice, glutinous sorghum, corn, sweet potatoes, or mixed grains. The steamed ingredients are lightly fermented and boiled in a large pot called a sot. Hangwa is a general term for Korean traditional confectionery. Common ingredients in hangwa are grain flour, honey, yeot, sugar, fruit or edible root. • Dasik • Gangjeong • Gwapyeon • Jeonggwa • Maejakgwa • Mandugwa • Okchun-dang • Suksilgwa • Yakgwa • Yeot • Yeot-gangjeong • Yumilgwa File:Korean hangwa-Dasik-02.jpg|Dasik, a variety of hangwa, is made from nongmal (which is starch made from potatoes, sweet potatoes or soaked mung beans), pine pollen singamchae, black sesame, honey, flour from rice or other grains, nuts and/or herbs. File:Korean.desserts-Yugwa-01.jpg|Yumilgwa made by deep frying a mixture of grain flour and honey. ==Tteok==

being pounded; hundreds of different kinds of tteok are eaten year round is a variety of tteok, or Korean rice cake, made by steaming and pounding glutinous rice flour. Tteok is a class of Korean rice cakes made with glutinous rice flour (also known as sweet rice or chapssal), by steaming. • Baek-seolgi • Chapssal-tteok • Gaepi-tteok • Bupyeon • Danja • Hwajeon • Injeolmi • Jeolpyeon • Jeungpyeon • Mujigae tteok • Sirutteok • Songpyeon • Tteokbokki • Tteokguk • Yaksik File:Korean culture-Doljanchi-01.jpg|Bupyeon, with mujigae tteok at top. Bupyeon are doughs of glutinous rice flour and a sweet filling and covered with gomul (powdered beans). File:Korean.dessert-Tteok-Jeolpyeon-dotori-ssuk-01.jpg|Jeolpyeon is prepared with rice powder dough which is steamed and patterned. File:Korean rice cake-Songpyeon-01.jpg|Songpyeon are small rice cakes traditionally eaten during the Korean autumn harvest festival, Chuseok. ==See also==