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Cake making: one of the most popular traditional foods of the Korean people. The history of cake making is relatively long. It has been recorded in the relevant documents of the Korean people in the 18th century. At that time, it was called "yinjue cake" and "yinjue cake" as one of the traditional foods. Nowadays, every family entertains relatives and friends with cakes in festivals or weddings. As the name suggests, making cakes is made. The main raw material for making cakes is glutinous rice. Where there is no glutinous rice, millet or millet will be used; besides red beans, beans, mung beans, pine nuts, chestnuts, dates and sesame can also be used as raw materials for bean noodles. When making, first, clean and steam the sticky rice, put it in the cake making trough or on the slate, and then use the hammer to break and glue the rice into one piece. When eating, cut into small pieces with a knife dipped in water, and eat with pastry.

In Yanbian Korean Autonomous Prefecture, when a child enters the college entrance examination, the Korean people will throw the cake made at home on the wall and gate of the college before dawn outside the gate of the college where they expect the child to go to study. The higher the cake is, the greater the hope of the child entering the college. This means that the child will become more and more prosperous。

When Korean people move, they also have the custom of making rice cakes and giving them to their neighbors. In cold winter, people like to put cakes on fire

Korean rice cake

After being baked in a bowl, it is served with diluted honey juice, sweet batter or ripe persimmon juice. It tastes very sweet. Glutinous rice cake can be called the pillar of festival food in the traditional diet of Korean Peninsula. Eating rice cake is almost as long as eating grain in Korean Peninsula. The nobles of the ancient Korean dynasty attached great importance to eating rice cakes on festivals. In today's Korean Museum and Korean traditional food research institute, there are exquisite porcelain used by nobles to eat rice cakes hundreds of years ago and special utensils left by the people for making rice cakes. In the murals unearthed on the Korean Peninsula, there is a scene of cake making. To the Korean Dynasty, the rice cake culture of the Korean Peninsula reached its peak.

South Korean rice cake is similar to that of China. It can be divided into steamed rice cake and rice cake. Glutinous rice and japonica rice are mostly used as raw materials. Korean rice cakes are mostly made into sweet cakes and various kinds of snacks. Most of them are filled with fresh, salty, sweet and other flavors. The sweet cakes need to be pasted with petals outside and fried on a pan. Korean people like to make cakes to pray for peace on important days such as birthday, home, children's hundred days and one year old, marriage, sacrifice, etc. Festival cakes are also made in major traditional festivals such as the Spring Festival or the Mid Autumn Festival. Rhododendron cake cake is made on March 3 of the lunar calendar, and muffins are made in the Mid Autumn Festival.