Is the rice cake made of glutinous rice or rice?

Both glutinous rice and rice can be used to make rice cakes. It should be noted that if rice is not sticky, starch needs to be added to increase the viscosity of rice flour. Rice cakes appeared a long time ago, and this kind of food is recorded in many ancient books.

Rice cakes have a long history and are one of the traditional snack foods in China. This kind of food was called "rice cake", "bait" and "glutinous rice" in the Han Dynasty. Yang Xiong of Han Dynasty also recorded this point in his book Dialect, and rice cakes were very popular in Wei, Jin, Southern and Northern Dynasties.

The method of grinding rice into cakes has been popular for a long time, which can be confirmed by the book Qi Yaomin written by Jia Sixie in the Northern Wei Dynasty.

Rice cakes are very popular not only in China, but also in South Korea. Most rice cakes in Korea are made of glutinous rice. Koreans eat rice cakes on important occasions such as birthdays, going home, children's centennial, and getting married. During the Spring Festival or Mid-Autumn Festival, there is also the habit of eating rice cakes.

Both glutinous rice and japonica rice are raw materials for making Korean rice cakes. This kind of food is similar to that in China, and there are also steamed cakes and beaten cakes. Korean rice cakes are mostly made into biscuits and various snacks. In the past, Korean nobles attached great importance to eating rice cakes on festivals.