It's not hard to make rice cake. Baekseolgi. It's simple and del
I will learn from the person who makes the rice cake well The rice cakes that came out one by one It's quite a number now. The first rice cake I made was Baekseolgi. It's very simple and easy, and when it's done I feel very proud :D It's delicious with raisin light garnish Let's Make Baekseolgi!
5 serving
Within 30 minutes
hancy002
Ingredients
  • Powerful rice flour
    1kg
  • Water
    10~15TS
  • Sugar
    10TS
  • Salt
    1ts
Cooking Steps
STEP 1/11
Rice flour and sugar,
All together with salt
rubbing with one's hands
(Press and rub)
Sift water
Gently on top
Sprinkle it.
And with your hand
Rub it and do it again
Lower the sieve.
STEP 2/11
Put the dough in your hand
Hold it tight,
Like a picture
It needs to be lumped together,
When you throw it, it's weak
Hebebe~ If it doesn't go well
It's just right.
So the amount of water is
You can add or subtract.
STEP 3/11
I'll put it on top
I left a garnish
Garnish that you want
Please put in as much as you want,
"Clean Baekseolgi!"
with nothing on one's mouth
You can steam it as it is.
STEP 4/11
a steamer full of water
I'll boil it.
I don't have a steamer
I put it on the pot.
STEP 5/11
in a steamer
a slightly damp hemp cloth
I'm going to use the powder that I'm going to use it
Spread it out
Put it in well.
If you want more garnish
Like me, on the top
You can upload it,
STEP 6/11
Hemp cloth
cover well and simmer
Put it in the steamer.
STEP 7/11
Cover it tightly
I gained weight for 20 minutes
Turn down the heat for five minutes
I'm taking a break.
I need to take time
It's more moist
It becomes delicious rice cake.
STEP 8/11
Okay, it's done.
It's steaming
It's rising
It looks delicious.
STEP 9/11
A clean cutting board
Put it on the rice cake!
Flip it over~
At this time, my confidence
It's important!
STEP 10/11
And a plate to put in,
rice cake on a cutting board
On the floor
If you flip it over
Put it in clean.
STEP 11/11
looking for raisins
full of fun
Baekseolgi! (Baekseolgi)!!
Make it delicious and eat it.
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