Making wind rice cake
I made colorful and colorful wind rice cakes. Baram tteok is also called Gaepi tteok, which means that it is made by wrapping a cow with a thin shell in Chinese characters. Songpyeon is one of the foods that comes to mind when you think of Chuseok, but I also rice cakes. Shall we find out how to make wind rice cake with colorful colors?
3 serving
Within 60 minutes
핫이슈
Ingredients
  • Non-glutinous rice flour
    2cup
  • Water
    2TS
  • Salt
    2little
  • white lotus vinegar powder
    1TS
  • white sediment
    60g
  • Cooking oil
    1spoon
  • Sesame oil
    1spoon
Cooking Steps
STEP 1/8
Add water to the rice flour and mix it with your palm to make it lump like a soboro.
STEP 2/8
Steam in a steaming pot for 20 minutes. I don't take time.
STEP 3/8
Take out the steamed rice cake batter and pat it with a spoon. When it cools down, use your hands. I had a hard time because I added more water later and it became a little tough.
STEP 4/8
Let's make it into a lump. As you can see from the cutting board, it stuck to me a lot.
STEP 5/8
Take a little bit of the rice cake dough and knead it with 100 years of powder.
STEP 6/8
Make a dough of three colors by controlling the amount of powder in 100 years.
STEP 7/8
Push it long and thin with your hands. After seeing this, the kid starts nagging that he wants to do it too.
STEP 8/8
Place the three-colored rice cake dough side by side, place the white rice cake dough on top of it, and push it with a rolling pin.
Natural powder that makes the drum color like 100 years old powder must be steamed and mixed to obtain the desired color.
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