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Sweet rice cakes korean

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the instructions for how to make rice cake recipe are shown in this article, which is also
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So many of you loved the chewy rice cakes I made with sweet rice flour—thank you for all the support! 🙌 After getting tons of comments like “Can I use regular flour instead?”, I knew I had to try it. In this video, I tested a combo of all-purpose flour and tapioca starch, and the result surprised me—chewy, smooth, and totally satisfying!
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9hr · 4 servings -2 cups (300g) short-grain rice (e.g sushi rice) • WASH/SOAK in water 8h/DRY with a towel and GRIND into flour • For stove top: • -2/3 cup (155ml) boiling water • -a pinch of salt • -1 Tbsp corn starch • MIX until it’s a sticky dough/STEAM on the stove for 30mins • For microwave method: • -1/2 cup (125ml) boiling water • STIR/MICROWAVE 2 minutes • -1/4 (50ml) water • STIR/MICROWAVE 1,5 minutes • ADD a little oil to a working surface/POUND 5-7mins/CUT in 4/ROLL out strings/CUT into cylinders • You can freeze them up to 3 months and use just like store bought rice cakes
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🥕TO MAKE: 1 large carrot, about 220 g 100 g glutinous rice flour (aka sticky rice or sweet rice flour) 30 g arrowroot powder 2 scallion 3 garlic clove 2 red chili 1 tbsp rice vinegar 2 tbsp coconut amino 2 tbsp ketchup 1/2 cup water 1 tsp arrowroot powder + 1 tbsp water
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