Sunday, 14 January 2018

Homemade Korean rice flour @ Maepssalgaru

Korean vocabulary lesson:
Ssal 쌀 – rice
Maepssal 맵쌀 – short grain rice
Chapssal 찹쌀 – sweet rice
Garu 가루 – flour or powder

Rice flour (ssalgaru) is flour made from finely milled rice. Koreans usually use one of two kinds of ssalgaru for making rice cakes:
1) Chapssalgaru (sweet rice flour or called glutinous rice flour) and it is easy to store. It can be found on regular shelves with other dry grain flours.
2) Maepssalgaru is made with short grain rice (or called sushi rice) and usually stored/sold frozen because they will go bad pretty quickly due to its moisture content.

300g short grain rice @ sushi rice @ calrose rice1. Wash the rice.
2. Soak in clean water overnight, or for 8 to 12 hours.
3. Drain the rice in a fine-mesh strainer for 1 hr or more until rice is evenly drained with no pools of water in the colander. The rice should be just slightly damp, not wet.
4. Grind the rice finely with a coffee grinder, blender or food processor.
5. Sift the ground rice flour into a bowl. If any rice pieces are too big to sift, grind them again until they can be sifted.
6. Use it right away, or put it in a plastic bag/container and store in the fridge for up to 2 days and in the freezer for few months until need it.

*makes apprv 380g

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