Rice cake punch (Tteok-sudan: 떡수단) recipe by Maangchi
Tteok-sudan is a traditional Korean summer punch made with pearly white rice cakes in cold honey water. It’s easy to make and very refreshing. In the past, it was enjoyed by royal and noble families, traditionally made for one of the Korean festival days, called Yudujeol. It falls on June 15 of the lunar calendar (which is usually in July of the Western calendar), typically in the middle of the hot summer days and we make this to stay cool and healthy.
I’m going to show you two versions of tteok-sudan today: the traditional version served in a bowl, and a modern mocktail (non-alcoholic cocktail) version that I invented. Be sure to try them both!
Personally I love the small pieces of rice cake in Sudan, they taste like smooth jelly with a chewy center. They look like edible jewels, and kind of remind me of the tapioca pearls in Taiwanese boba drinks. In the old days, making these rice cakes was a big deal that took labor and pounding. As you see in this video I take a short cut by using the premade tteok sold in Korean grocery stores. You can also make your own tteok at home. Either way is good!
I also add omija-cheong (essence of Schisandra berries mixed with honey) to my recipe, which is not essential for this drink but is a traditional variation that adds a unique flavor and beautiful color. If you can’t find them then you can leave them out. Or you can make your own variation by adding something else.
If you want to know more about omija, please check out my omija punch recipe here.
Enjoy the recipe and get through the hot summer with this unique cold drink!
