380g Homemade korean rice flour (prepared in 2 weeks advance) @ Maepssalgaru flour, sifted, apprv 2.5 cups 1/2 tsp salt 60-80g water (I only used 40g water in this recipe, the texture came out abit dry, advance to add more water) 50g caster sugar (I only used 30g sugar in this recipe, the cake came out without any sweet) | 1. Thaw out frozen rice flour and put it into a large bowl. 2. Add enough water in the bottom of a steamer, and place a cloth over the steamer rack followed by silicon parchment paper. Place a 6" cake ring on top. (the ing jst make abt half of the 6" cake). 3. Place the 6 inch cake ring in the center of the rack. 4. Place the rice flour in a medium sized bowl. Add salt and water. 5. Mix it up and press out any wet lumps by rubbing the lumps gently between your palms. 6. Put the mixture into a sifter and sift into the center of the ring. 7. to create fluffy & chewy texture of the cake, testing by put some rice flour in your hand and press it. Bounce the rice flour in your hand and if the rice flour broken after 4-5 times bouncing, it's mean ok. If dried at this time, add some water-> rubbing -> sift again (sifting is important to make the cake turns fluffy). 8. Add in sugar and mix into the flour quickly. 9. Pour the rice flour into cake ring without pressing it. 10. Flatten out the surface. Slightly move the ring left and right to make a little space between the rice flour and cake ring. 11. Cover the cake with the cloth/kitchen tower. Close the lid of the steamer and bring to a boil for 30 minutes over high heat. 12. Turn down the heat and simmer another 5 minutes. Uncover the cake and carefully lift it out using the sides of the cloth. Place it on a plate or cake board. 13. Wait a few minutes for it to cool down before gently pulling the cloth out and removing the cake ring from the cake. P/s: 1. Freeze any leftover rice cake: if you freeze it when it’s still fresh and fluffy, it will still be chewy and fluffy when it’s thawed out. Cut the rice cake into individual servings and wrap each piece in plastic wrap and keep in the freezer. Thaw it out at room temperature before serving, or reheat it in a steamer or microwave oven. 2. the flour you bought at store or the flour you make may have more or less moisture in it than the rice flour I use in this recipe. This is due to how long it’s been in the freezer, or the atmospheric conditions where you live. You may need to add more or less water, depending on how dry or wet your short grain rice flour is. Note: rice cake wit wet rice flour(Maepssalgaru) and dry rice flour(Chapssalgaru) are different in texture. Rice cake with wet rice flour is fluffy. Meanwhile, rice cake with dry rice flour is chewy texture. |
| Homemade Korean Bean Paste (prepared in 2 weeks advance) some food coloring or some food powder eg: cocoa, matcha, red yeast rice & etc | 1. Divide the bean paste into small portion and mix with food coloring/food powder until combined. 2. Transfer into piping bag and pipe the rose & ranunculus according to the tutorial from youtube. 3. Spread the bean paste @ center of the rice cake to create a dome. Carefully attached the flowers on top the cake and pipe the leaf around the flower to cover the hole. |
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