Decoration of rice cake using Gyeonggi Taste No. 1
My hobby these days is making rice cake even though I am a beginner. I'm still a beginner, but I've collected rice cakes that I can make. Therefore, I made sticky honey white rice, yakbap, and songpyeon into a cake. To explain further, the left flower represents rice and the right yakbap represents the shape of a thumb hand, which is the best of Kiwaji No. 1. Depending on the preference, I think the chewy texture of the tile No. 1 will taste good because it lasts a long time. Try making a rice cake dessert.It's fun, delicious, and killing two birds with one stone.^^
5 serving
Within 120 minutes
당연히나지
Ingredients
  • Rice
    4cup
  • Peanut
    40g
  • jujube
    20ea
  • Chestnut without bangs
    12ea
  • cranberry
    60g
  • Sesame oil
    2Ts
  • brown sugar
    90g
  • thick soy sauce
    4Ts
  • cinnamon powder
    1/2Ts
  • Powerful rice flour
    700g
  • a thick salt
    7g
  • white sugar
    30g
  • brown sugar
    70g
  • Powerful rice flour
    200g
  • a thick salt
    2g
  • black beans
    10g
  • Night
    20g
  • dental flakes
    1/3Ts
Cooking Steps
STEP 1/13
We are preparing our variety, Gyeonggi Taste Tissue No. 1.
STEP 2/13
Prepare medicine rice) Wash 4 cups of rice (about 450g) and soak it for more than an hour, then drain it with a strainer.
STEP 3/13
Prepare Yakbab) Prepare soaked rice, 1 rice ball of raw peanuts (40g), 20 jujube, wash and cut seeds, divide them into 2~3 pieces after removing 12 shells of raw chestnuts, and prepare 60g of cranberries.
STEP 4/13
Prepare medicine rice) Put 2 Ts of sesame oil, 90g of brown sugar, 4 Ts of dark soy sauce, 1/2 Ts of cinnamon powder, and soaked rice in an electric pressure rice cooker, adjust it to the white rice scale 4, and mix the trimmed ingredients (peanuts, chestnuts, jujube cranberries). You can press the white rice pressure cooking button (35 minutes), and my rice cooker pressed the pressure cooking button with a heat of L:2, temperature: 108, and time: 35 minutes on the multi-.
STEP 5/13
Yakbab is completed) Mix the completed Yakbab evenly. Put the plastic for kimchi on the tray, apply sesame oil on the plastic, press it tightly, and shape it. Cover it with plastic and cut it into bite-size pieces when it cools down.
STEP 6/13
Preparation for Soybean Sirloin) Wash the tile paper No. 1 rice, soak it in water for 5 hours, and strain it in a sieve for 30 minutes to remove the water, then go to the mill and grind it. Prepare 700g of rice flour, 7g of thick salt, 30g of white sugar, and 6ts of brown sugar (about 70g).
STEP 7/13
Prepare for soybean soup) Dissolve 7g of thick salt in 100g cold water. Mix in rice flour and drop once in medium. As shown in the picture, if you hold a handful of rice powder tightly and maintain its shape without cracking, it is well watered. The rice powder I did was 145g of watering. You can lower the sieve two to three times, but in the meantime, the water should be changed depending on the rice powder, so add or subtract water little by little.
STEP 8/13
Prepare to boil beans) Boil 1/3 of the water in a pot under the steamer. Meanwhile, add 30g of white sugar to the watering rice powder and mix it. Put the silicone underneath in a steamer and put 1/3 of the rice powder in the steamer and flatten it with a scraper. Flatten 3 tbsp brown sugar inside the rim. Put 1/3 of the rice powder and steam it flatly 3 tablespoons of black sugar 1/3 of the rice powder and put the lid on a boiling water pot.
STEP 9/13
Boil it in a boiling pot for 20 minutes, turn off the heat for 5 minutes, and let it steam. Turn the finished plate over on the steamer and turn the steamer over and place it neatly on the plate. If you remove the silicon from the top, you're done with the chewy honey white rice cake!
STEP 10/13
Prepare songpyeon) Prepare rice flour like soy sauce. Prepare yellow songpyeon ingredients (100g of rice powder, 1g of thick salt, 1/3ts of potato powder, 10g of boiled beans, 20g of chestnuts boiled in sugar, honey, and water) and green ingredients (100g of rice powder, 1g of thick salt, 1.5-2ts of spinach powder).
STEP 11/13
Prepare songpyeon) Mix the rice powder with the yellow songpyeon ingredient. Dissolve 1g of salt in about 30g of boiling water and add it to the rice powder little by little for 5 to 10 minutes. Add boiling water depending on the dough condition, put it in a plastic bag, and ripen it for 10 minutes. Because of the shape of the finished work, I put about 11g of beans in the dough and completed the shape of songpyeon. Do the same with green songpyeon, but make the shape you want.
STEP 12/13
Songpyeon is done) Put 1/2 of it in a water pot and boil it. Put the silicon underneath in a steamer, place the songpyeon on top, and put the lid on the boiling water pot. Usually, regular songpyeon only needs to steam for 20 minutes and wait for 5 minutes, but it was only half the size, so it steamed for about 13 minutes and waited for 5 minutes. Sprinkle it on top of cold water and mix it with sesame oil.
STEP 13/13
Rice cake completed) The letters were written in pen chocolate, and the rest were completed with Kiwaji No. 1 rice. The characteristic is that the chewy texture lasts a long time. It was delicious because it looked like instant rice even when I ate medicine. Recommended
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