1. Sieve the rice flour and set aside.

2. Add 40g of milk or water and stir.

3. Add sugar in 3 batches and mix well.

4. Place in the mousse ring and steam for 20 minutes to remove from the mold.

5. Glutinous rice and japonica rice are both raw materials for making Korean rice cakes. The making of rice cakes is similar to that in China, and can be divided into "steamed cakes" and "baked cakes". Korean rice cakes are mostly made into sweet cakes and various fancy snacks. Most of the sweet cakes and snacks have fillings with fresh, salty, sweet and other flavors. The sweet cakes are also pasted with flower petals on the outside and fried on a pan.

6. Food origin: In the past, Korean aristocrats attached great importance to eating rice cakes during festivals. In the Korean Museum and the Korean Traditional Food Research Institute, archaeological excavations of the aristocratic food eaten by aristocrats hundreds of years ago are on display. The exquisite porcelain used for rice cakes and the special utensils left over from the folk for making rice cakes. You can see a variety of exquisite rice cakes in Korean markets, at the Korean Traditional Food Research Institute in Seoul, and in Lok An-eup City, Suncheon, Jeollanam-do.