Comments on: Sticky Rice Cakes for TteokBokkI & TteokGuk

By: Julia

Julia — Thu, 26 Apr 2012 12:11:41 +0000

when i mixed the 3 cups of flour and 1 1/2 cups of water, it became like pancake batter it’s not crumbly at all.. my second batch, i tried mixing 3 cups of flour with 1 cup water, it was like dough. very soft dough. when i cooked it, it became tough and i was not able to knead it because it would not blend together. it formed separate hard lumps what’s going on? i already wasted so much flour

By: Ahmee

Ahmee — Tue, 24 Apr 2012 20:42:31 +0000

Hi aeri, i tried to make this a couple of times but it didnt turn out right. The cooked rice flower comes out really crumbly. I tried putting less water but the inside turns powdery. I also tried putting a little more water but the cooked flower is too watery and mushy. I hope u can tell me what im doing wrong. Thanks

By: patsy

patsy — Fri, 20 Apr 2012 06:05:48 +0000

Hi, can we use a mixer to knead the dough? Thanks.

By: zikransmvp

zikransmvp — Wed, 07 Mar 2012 19:15:40 +0000

hi unnie… i’m from Malaysia, i’ve tried the recipe before but it didn’t turn out for how it should be..is it has to short grain rice flour.. because there’s no korean shop at my place.. do you have any alternative to the flour? i really want to try the rice cake

By: heba

heba — Sun, 19 Feb 2012 03:06:57 +0000

hi arie , can i use the food processor “plastic blade” to kneed the dough ??

By: Aeri Lee

Aeri Lee — Thu, 16 Feb 2012 13:33:52 +0000

hi Joy,
I reactivated my facebook account.. so now you can find it again.
Please check it out and request friend for me.
http://www.facebook.com/aeriskitchen

By: Aeri Lee

Aeri Lee — Thu, 16 Feb 2012 13:32:47 +0000

hi naru,
I said in my recipe..
“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. Rice cakes made this way will be inferior to using a machine; hand kneading does not make a good texture for the rice cakes.”
Check rest of the instruction for the recipe. thanks

By: Joy

Joy — Mon, 13 Feb 2012 02:17:34 +0000

Hi Aeri. I thoroughly enjoy your recipes!! I read your recipes every once in awhile when I feel like making some Korean food! Thank you soo much for posting them online! I was wondering if you still have a Facebook page. I remember seeing them some time ago, but recently (today), when I looked for “Aeri’s kitchen” on Facebook, nothing came up. Please let me know!! If there is one, I would enjoy participating in the dialogues! Thank you again for sharing your Korean recipes!! You do such a great job communicating with us!!

By: naru

naru — Mon, 13 Feb 2012 01:15:31 +0000

aeri,i dont have bread machine to dough it.do you have another way?thanks ^^

By: Aeri Lee

Aeri Lee — Wed, 08 Feb 2012 15:47:00 +0000

hi michelin,
You can keep for several weeks. But I will not freeze my ttoekbooki …I keep it in the refrigerator for few days though. thanks