Today, I will show you how to make an ingredient for Korean cooking - sticky rice cakes. They are commonly used for tteokbokki, tteokggochi, and tteokguk. Many people cannot find these sticky rice cakes around where they live, so they want to make tteokbokki and tteokguk at home. With this recipe, you can make sticky rice cakes at home and enjoy tteokbokki and tteokguk.

Short Korean Lesson: *^^*

• Tteok (떡) = Sticky Rice Cakes
• HuSik (후식) = Desserts

Main Ingredients:

• 3 Cups Rice Flour
• 1½ Cups Water
• 1 tsp Salt
• 1½ Cups Water + 1 tsp Sesame Oil

Yield: 2.5 lb. Sticky Rice Cakes

For steaming, filled almost half of a pan with water and boil it on high.

Meanwhile, combine 3 cups of rice flour and 1 tsp of salt.

Slowly add 1½  cups of water and stir it gently.

The rice flour will be crumbly.

Prepare a wet cheesecloth. Place  the cheese cloth in a steamer.

Add the rice flour on top of the cheesecloth.

Once the water starts to boil, steam the rice flour for about 20 minutes on high.

In a bowl, add 1½ cups of cold water and 1 tsp of sesame oil. If you don’t like sesame oil, you can use normal cooking oil instead.

After 20 minutes, the rice flour will be cooked.

Wear gloves before placing plastic gloves over your hands to help prevent burning your hands. The dough will be hot!

Use a bread machine to knead the dough. I used the pizza dough setting for 25 minutes. It is very important to knead the dough thoroughly for the gluten to fully develop and become sticky, so I do not recommend taking any shortcuts with this step. =P

If you don’t have a bread machine, you can make the sticky rice cakes with 1½ cups of rice flour and 1½ cups of sweet rice flour instead of 3 cups of rice flour. Hand-knead the dough for at about 10 minutes. Since hand-kneading is not good enough to make a good texture for the sticky rice cakes, the sweet rice flour can be used to cheat a little. It will give the rice cakes extra gluten, but as I already mentioned, these results are not as good as using a bread machine.

When you handle the dough, put some of the oil and water on your hands and the board, so that the dough will not stick to things.Take some of the dough and round it. Roll it on a board with your hands until it becomes about half an inch in diameter.

Cut it into 2 inch pieces. This is for tteokbokki or tteokggochi.

For tteokguk tteok, roll the dough into a 1 inch diameter. Leave it in a room temperature for a day before you cut it. 

If you put some water on your knife, it makes it easier to cut. 1 day later, slice it diagonally into ¼ inch pieces.

Put the rice cakes in freezer bags and keep them in the freezer.

If you didn’t watch my heart shape fried egg video for my contest yet, please click here to watch it.