The recipe calls for frozen Korean rice flour bought from the Korean grocery store. The rice required are Japanese sushi rice or Korean short grain rice. I could not source frozen Korean rice flour it in Glasgow so I made it from Calrose Rice. That process was quite tedious.
There are also other cheaper alternatives available:
Glutinous rice flour and rice flour: Artsuki and Yan Kitchen
Rice flour and tapioca starch: healthynibble
A combination is needed as rice flour from medium grain rice makes the rice cake firm and glutinous rice flour makes the rice cake soft and too sticky.
After prepping it, the rice cake dries out quite fast so it’s best to oil the surface with neutral oil or sesame oil and store it in a container. I enjoy it wrapped with roasted salted seaweed.
Used it to make ddeokbokki (spicy korean rice cake).
Korean Cylinder Shaped Rice Cake/ Garaeddeok
Recipe from koreancrazycooking.
1. Soak Korean rice overnight, drain it and then grind it.
2. Pour boiling hot water and knead it.
3. Steam it.
4. Pound it and Knead it.
5. Shape it.
Will I make it again from scratch?
If it is from rice form, highly unlikely although it taste better than the frozen ones…
If it is from rice flour, then yes.