Launch of Triple Ice Chal-tteok Using Agricultural Products from Gyeongnam Region
Using Custard Cream with Stable Frozen and Thawed Green Tea, Strawberry, and Daebonggam Red Bean Paste
[Asia Economy Yeongnam Reporting Headquarters Reporter Park Saeyan] A triple-layered ice glutinous rice cake using agricultural products from the Gyeongnam region is about to be launched.
The Gyeongsangnam-do Agricultural Research and Extension Services jointly developed the ice glutinous rice cake using local agricultural products with Persimmonary Co., Ltd.
The newly developed ice glutinous rice cake contains custard cream and cream cheese red bean paste inside the glutinous rice dough skin.
When cut in cross-section, it has a triple-layered structure, adding visual enjoyment to its excellent taste.
The red bean paste inside the glutinous rice cake uses local agricultural products such as Daebong persimmon, strawberry, and green tea.
In particular, based on the Gyeongsangnam-do Agricultural Research and Extension Services' research on preventing oil and moisture separation during freezing and thawing of custard cream, the product prevents oil and moisture separation and is safe for freezing and thawing.
Persimmonary Co., Ltd. successfully developed the final triple-layered ice glutinous rice cake by combining the custard cream researched by the provincial agricultural research institute and its own patented technology.
This was the result of a project promoted through the Rural Development Administration's technology planning and evaluation agency's reverse matching project for the development of a convergent triple-layered glutinous rice cake using local agricultural products.
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Ha Gijeong, head of agricultural processing at the provincial agricultural research institute, said, "The triple-layered ice glutinous rice cake is a convergent processed product using our rice and various agricultural products, expected to increase added value, revitalize the region, and promote sustainable agricultural growth."
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