Making Nutrition Chal Tteok (Steamed Rice Cake)
Yeongyang Chalddeok, which is easier to make and less delicious than expected, was named Soemeori Rice Cake because the pattern of the rice cake resembles Soemeori meat That's it. ^^
4 serving
Within 60 minutes
그레이스
Ingredients
  • glutinous rice flour
    500g
  • black beans
    100g
  • dried jujube
    5ea
  • Night
    5ea
  • Pumpkin Hill
    20g
  • Salt
    5g
  • Sugar
    50g
  • Cooking oil
    little
Cooking Steps
STEP 1/6
Boil water in a pot (more than ) and a pot ()) respectively.
STEP 2/6
*Preparation of ingredients
1 When the pot water boils, add a pinch of salt, add soaked beans, boil for 10 minutes, and hang them in cold water. Strain it through a strainer and put it on a towel to remove moisture!
2. Soak pumpkin highlands in water and hang them to a firm level (left a seam) to squeeze out the water and cut them appropriately
3. Wash and cut jujube lightly
4. Shredding without bangs
STEP 3/6
Add 5g of salt to glutinous rice flour and water it (ok if it breaks slowly when given to 2T fists of cold water), and hit it only once in a sieve.
STEP 4/6
Spread wet cotton cloth on the shiru, sprinkle 3 pinch of sugar, and place visible side down in order of chestnuts/pumpkins/peas
STEP 5/6
Mix the remaining ingredients and 50g of sugar with glutinous rice flour and put them in the steamer. (Add a lot of ingredients below) Trim them horizontally and steam them for 30 minutes by covering the ends of cotton cloth against each other.
STEP 6/6
Cut the two sides of the secret bag open and oil it inside. Remove the cooked rice cake from the cloth, put it inside the vinyl, push it with a scraper to make it square, and cover it with a wet dishcloth to cool it.
Dried jujube should be washed slightly in water, turned around, and cut into the same size as other ingredients to prevent the rice powder from getting smeared undercooked!
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