Cream Glutinous Rice Cake
Features
- This rice cake is designed with a dough that doesn't harden, allowing you to enjoy two types of sweet fillings in one delicious treat.
- Tteokmidang's core technology, developed after years of research, maintains the rice cake's chewy texture without hardening, even after storage.
- Filled generously with soft red bean paste and fresh cream, offering a light, savory taste without being greasy.
- Individually wrapped for hygienic and easy-to-eat convenience.
- After freezing, allow about 30 minutes to thaw naturally to enjoy the chewy texture at its best. Also a fantastic dessert to serve with milk, coffee, or sikhye (Korean rice punch).
- Shelf Life: 1 year when stored frozen.
Key Ingredients
Glutinous Rice 31.12% (Domestic), Vegetable Cream 14.78% (Domestic) [Other Fructose, Palm Kernel Hardened Oil (Indonesia, Palm Kernel Hardened Oil, Lecithin, Glycerol Fatty Acid Esters), Mixed Additives (Sugar, Sodium Caseinate, Methylcellulose, Dipotassium Phosphate), Sodium Stearoyl Lactylate, Refined Salt (Domestic)], White Sugar 11.24%, Sweet Cheese Spread 9.85% (Domestic) [Cream Cheese {(USA), Milk, Cream, Refined Salt, Locust Bean Gum, Cheese Curd}, Whole Egg Liquid (Egg: Domestic), Sugar, Butter (USA), Modified Starch], Processed Cream 8.9% (Germany), Gardenia Sponge Cake Powder 3.46% (Domestic) [Eggs (Domestic), Wheat Flour (USA, Australia), Sugar, Soybean Oil (Soybean Oil, Mixed Additives (Other Fructose, Glycerol Fatty Acid Esters, Propylene Glycol, Sucrose Fatty Acid Esters, Sorbitan Fatty Acid Esters, Alcohol, Polysorbate 60)], Glutinous Corn Starch 1.73% (Corn: USA), Refined Salt 0.43% (Domestic), Wheat Flour 0.35% (USA, Australia), Fresh Cream Stabilizer 0.34% (Domestic), Skim Milk Powder 0.31% (Domestic), Mixed Additives 0.21% [Other Fructose, Glycerol Fatty Acid Esters, Propylene Glycol, Sucrose Fatty Acid Esters, Sorbitan Fatty Acid Esters, Alcohol, Polysorbate 60], Synthetic Flavoring (Vanilla Flavor)
