Korean rice cakes are made from a mixture of glutinous rice flour and sticky rice flour. The specific method is as follows:

1, the main ingredients: 50 grams of glutinous rice flour, 250 grams of sticky rice flour; auxiliary ingredients: the right amount of water, 1 gram of salt; pour the sticky rice flour and glutinous rice flour into a basin, add a small spoon of salt (1 gram).

2. Pour the water into the sticky rice flour little by little and stir with chopsticks.

3: Knead the dough with your hands to form a soft dough like an earlobe.

4: Divide into 6 equal parts.

5: Roll the dough into a 2-cm diameter stick shape, using slightly less force to avoid cracking.

6, steamer basket lined with greaseproof paper, the bottom of the steamer pot filled with water boil until the water boils, loaded with rice cakes steamed over medium heat for about 10 minutes.

7, after steaming immediately thrown into cold water, 30 seconds after fishing out and draining.

8, with a knife to cut the preferred length, cooled and finished.