Chapssal-tteok

Chapssal-tteok (; ), also called chaltteok (, ), is a "tteok", or Korean rice cake, made of glutinous rice.
Etymology.
"Chapssal-tteok" is a compound noun consisting of "chapssal" (), meaning "glutinous rice," and "tteok" (), meaning "rice cake." 
The word "chapssal" is derived from the Middle Korean "chɑl" (), meaning "glutinous," and "psɑl" (), meaning "rice." "Chɑlpsɑl" () appears in "Gugeup ganibang", a 1489 book on medicine. The word became "chɑppsɑl" () with consonant cluster reduction and then became "chɑpsɑl" () with degemination. Due to the loss of the vowel "ɑ" () as well as syllable-initial consonant clusters, the word became "chapssal" with the syllable boundary between coda "p" and onset "ss". "Tteok" is derived from the Middle Korean "sdeok" (), which appears in "Worin seokbo", a 1459 biography and eulogy of the Buddha. 
The word "chaltteok" is a compound consisting of the attributive adjective "chal" (), meaning "glutinous," and "tteok". "Chal" is derived from the Middle Korean "chɑl" (), and the word "chɑlsdeok" () appears in "Geumganggyeong Samga hae", a 1482 book on the "Diamond Sūtra".
Accordingly, "chaltteok" can mean "tteok" made of glutinous grains other than rice, such as glutinous sorghum, but "chapssal-tteok" can only refer to "tteok" that is made of glutinous rice. In most cases, however, the words are used interchangeably, as "tteok" is most often made with glutinous or non-glutinous rice.
Preparation and varieties.
"Chapssal-tteok" can be prepared in several ways. Glutinous rice is soaked, ground into flour, and then steamed in a "siru" (rice cake steamer). The rice may or may not then be pounded. Sometimes, the rice is ground after being steamed instead of before.
"Chapssal-tteok" can be coated with "gomul" (powdered sesame or beans) and steamed, or it may be boiled and then coated. "Chapssal-tteok" can also be made round and filled with various "so" (fillings) such as red bean paste.
"Chapssal-tteok" ice cream is popular in modern South Korea.
"Chapssal-tteok" is featured in some fusion Korean dishes.
Similar food.
Some Japanese "mochi" varieties are very similar to certain "chapssal-tteok" varieties. Both may be made by steaming and pounding soaked glutinous rice.