[Overseas self-made Cook.feeltong] 19. Yuka Tteok (Casaba Tteok)
After making it twice before.. Oh, really, this is hard work, so I shouldn't do it again.. I just decided not to eat rice cake~~ Suddenly, I found Yuka powder at a Bolivian supermarket... Um... Since the chewy tapioca ingredient is yukka, I thought it would taste like rice cake if I mixed it with yukka and flour.
4 serving
Within 90 minutes
꼬마마로
Ingredients
  • Flour
    100g
  • give it a second time
    1/3spoon
  • Water
    1cup
Cooking Steps
STEP 1/7
- Yuka is a crop that lives a lot in Latin America and is well known in Korea as Casaba, a raw material for tapioca.
STEP 2/7
- Mix 250g of Yuka flour and 100g of flour.
- Then, pour a cup of water
STEP 3/7
- Slowly knead the dough.
STEP 4/7
- Add a little bit of water until it clumps up and hit the dough well
- I'm going to make a rice cake shape with my hands
STEP 5/7
- Put a lot of water and 1/3 spoon of kelp in a pot
STEP 6/7
- Mix it and boil it
- Add the yakka dough one by one
STEP 7/7
If you take it out, yukkatteok is complete!!!! Oh, my... There is no chewy texture like rice cake, but it was surprising to see the chewy texture similar to wheat cake when I mixed it with a suitable amount of kenji flour, which is a glutinous rice flour!!! Let's put out the food and go to the freezer for the rest!!!
I added kelp so that the smell of flour disappears. If you don't have it, you don't have to put it in.
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