Rice cake

By delac

These rice cakes are added to a Korean dish called Tteokbokki. I live in India so this dish is something new to me, but when I first saw how rice cakes were made, I wanted to try it. I made these rice cakes and I'm planning to add them to curries or any vegetable dish by cutting them into thin slices. I'm sure it will taste good.

Ingredients

• Rice (I used short grain rice)
• Salt
• Water

Preparation

Step 1

Wash rice until the water appears clear. Soak the rice in water for Minimum one hour. I soaked it for 3 hours. The rice should appear bigger in size after it has soaked the water. Throw the excess water and allow it to dry for a little while. The rice should be little moist and not completely dry. At this stage, grind the rice in a grinder or food processor. Sift the rice flour to separate any grains and grind them again.

Once the flour is ready add little salt and boiling water to form wet sand like texture. Steam this paste for 25 minutes. Oil your cutting board and transfer he rice cake on it. Pound the hot rice cake with a pestle. Keep pounding to make it soft. Once its cool enough to touch, start kneading it. Now I have to admit, here it was really tough to knead and it would remain crumbly so I added little bit of water and then it formed into a soft dough. However, in most of the recipes I've seen, water is not added. But I would suggest adding little water to make kneading easy. It takes a while to knead it to make it very soft.

Now roll it into long cylinder shape and cut it to finger size. Store these in the refrigerator and you can easily slice them when adding to any curry.