Topokki (Rice Cakes) made from mochi are popular across much of Asia. Also known as tteok in Korea, these cakes are made from mochi – steamed rice pounded into a smooth paste – and then formed into small cylindrical cakes.
Topokki, like Japanese mochi, is usually sold in air tight bags. Before cooking they are sold, smooth and hard – they feel like hard plastic to the touch. But when cooked in liquid they soften up and absorb the liquid, and they almost have the consistency of taffy.
It is often cooked as a main course with hot sauce, and it also goes great in stir fries. But for me, I love it served as a dessert of a snack. The topokki absorbs the butter and honey used in this recipe and it makes an absolutely delicious dessert.
if you don’t care for sesame seeds you can omit them altogether, but you can add a pinch of sesame oil or a teaspoon of tahini to get a sesame taste without the added texture of the seeds.
Be user to use salted butter or if you use unsalted butter, add in 1/4 tsp of salt – the sweet and salty mix really enhances the flavor.