Life Video·Creator Network

Tteok Hello Dolly Sticks: A crunchy, chewy, chocolate-covered sweet

Betty Shin Binon’s recipe is sure to be a staple at your Lunar New Year celebrations.

Betty Shin Binon’s recipe is sure to be a staple at your Lunar New Year celebrations

Overhead shot of a baking sheet with 7 garae-tteok (cylinder-shaped rice cakes) covered with chocolate, coconut flakes, graham cracker crumbs and nuts. The sheet sits on a red table with ingredients surrounding it.
(Photography by Betty Shin Binon)

This delightful recipe combines the traditional Korean rice cake, garae-tteok, with the flavours of a classic Hello Dolly to create a positively tempting dessert. The contrast of the crunchy outside  with the pillowy, chewy centre is sure to make these nutty, sweet confections a staple at your Lunar New Year celebrations for years to come.

Tteok Hello Dolly Sticks 

To make these gluten-free, simply omit the graham cracker crumbs or swap in a gluten-free version.


  • ½ cup toasted walnuts
  • ½ cup toasted pecans
  • 85 g finely chopped semi-sweet chocolate
  • 2 tbsp graham cracker crumbs
  • 2 tbsp unsweetened coconut flakes
  • ½ cup condensed milk
  • 6–7 garae-tteok


Place the oven rack in the middle position and heat the oven to 375 F. 

Line a baking sheet with parchment paper and set aside. 

Chop the walnuts and pecans, and add them to a shallow pan that’s longer than the garae-tteok (you’ll roll them in the pan later). 

Finely chop the chocolate. Add the chopped chocolate, graham cracker crumbs and coconut flakes to the pan, and mix well.  

Gently pour the condensed milk onto a plate that’s wider than the length of the garae-tteok. 

Roll one garae-tteok in the condensed milk, making sure the whole stick is coated. Transfer it to the Hello Dolly mixture and coat well. Place on the prepared baking sheet, and repeat with the remaining garae-tteok. 

Bake for 25 to 28 minutes, or until the coconut is golden. Allow to cool for at least 10 minutes before serving. 

Note: These sweets must be eaten same-day as the garae-tteok will harden after 24 hours. 

Serves 6-7

Produced in collaboration with CBC Creator Network.


Betty Shin Binon is a photographer, videographer and recipe developer based in Toronto. Shin Binon showcases all her creative musings: recipes, photography, videography and botanical sculptures. Her work is highly sought-after for her distinct chiaroscuro style and cinematic visual storytelling.

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