This is the Dalgwang Jeju Banana Rice Cake, made with purée from bananas grown on Jeju Island, Korea.
Each package contained four individually sealed pieces, each resting on its own tray to preserve the rounded banana shape.
The presentation recalled that of Tōkyō Banana. Each piece measured approximately 8 × 4 × 1.5 cm, dusted in a coarse yellow powder and carrying a mellow, sweet banana aroma.
On tasting, the exterior offered a light nuttiness reminiscent of injeolmi, giving way to a soft rice cake interior and creamy centre. The tteok itself had a tender chew with gentle elasticity, while the cream contributed a contrasting smoothness. The banana flavour appeared immediately — mild yet distinctly tropical, with sweetness that felt natural rather than artificial.
Overall, this was a contemporary reinterpretation of traditional tteok, drawing comparison to Tōkyō Banana through its shape and cream filling, yet defined by its use of rice cake instead of sponge. The Jeju banana element imparted a local character, though the cream’s texture was subtler and less pronounced than the velvety richness of Tōkyō Banana.
This Dalgwang Jeju Banana Rice Cake contained 200 (50 g x 4 pieces). It was produced in South Korea and purchased in Sydney, Australia in 2025.