Ingredients
3 ripe mangos
3 tbs of water
11 oz tteok
½ c full fat coconut milk
2 tbs sugar
1 tbs cornstarch
¼ tsp salt
toasted sesame seeds
coconut oil
Tools
blender
saucepan
pan
skewers
Directions
Step 1
Place mango chunks into blender, pulse until smooth. Add water to thin it out. Set aside.
3 tbs of water
3 ripe mangos
blender
Step 2
Add coconut milk to a saucepan & bring to a simmer over medium heat. Stir often to prevent from curdling. Add sugar, salt & cornstarch, stirring until dissolved / well incorporated. Remove from heat. Set aside & allow to cool.
½ c full fat coconut milk
2 tbs sugar
1 tbs cornstarch
¼ tsp salt
saucepan
Step 3
Blanch the garaetteok in boiling water for 2 mins. Drain & dump in ice-cold water. Dry then add ~6-8 rice cakes onto each skewer.
11 oz tteok
skewers
Step 4
In a pan, heat 1/2 tbs of oil over medium-high heat. Once hot, fry tteok for 2-3 mins one each side or until crisp. Place on a plate. Brush on mango puree, drizzle with coconut sauce & top with toasted sesame seeds.
coconut oil
11 oz tteok
toasted sesame seeds
pan
