(upbeat music)
- Hi, everybody!
Today I'm going to show you
how to make rice cake for tteokbokki.
This is rice cake just before I finished making.
I'm going to fill the empty spot
with the rice cake that I'm going to make just right now.
You need short grain rice powder.
If we want to make this rice flour,
check my website.
I'm going to post how to make it.
Rice flour
two cups.
And half a teaspoon salt.
Boiling water, 3/4 cup.
And mix this well.
Make little dough like this,
rice cake dough.
Cover this with plastic wrap.
And leave the gap.
The steam will come out.
Microwave oven so over high heat, two minutes.
(microwave beeps)
And mix this.
And spread a little bit like this.
And cover this again.
And two more minutes.
(microwave beeps)
So this rice cake is very easy, easy to make.
The ingredients are just rice flour
and hot water, a little salt, and sesame oil.
That's it.
And then you can pound.
The more pounding and the more chewy rice cake will get.
(microwave beeps)
Wow, hot, hot.
Be careful.
Now, lot of steamy.
And sesame oil on the cutting board, just little bit.
Around a half teaspoon.
And put this on the cutting board.
And now time to pound
using pestle like this.
We are going to make shape.
So when you roll this,
push it out from the middle,
and this longer like cylinder you make this.
I'm going to cut this around half, this.
If you make rice cake soup,
let it sit at room temperature around several hours.
After that, when it's a little dried,
and cut this with a really sharp knife and thinly,
diagonally this way.
We are going to make tteokbokkie rice cake today.
So each cylinder make the four, same size.
And use your hands, like roll this.
Really chewy and delicious rice cake.
Cut the tips.
This one you can eat it!
And sesame oil
so it's not going to stick to each other.
I made this rice cake.
And let's see, I will put it the one pound.
One pound.
This is a one pound of rice cake.
I'm going to make ddeokbokki with this.
Okay, I'm going to taste this.
Dipping in this is honey.
Mmm, I love this taste.
Mmm!
Enjoy my recipe.
See you next time, bye!