Description
Learn how to make traditional Korean rice cakes, known as Garaetteok, using simple ingredients and easy steps. Whether you prefer the microwave or steamer method, this recipe will guide you through creating delicious and chewy rice cakes.
Ingredients
Rice Flour:
- 2 cups wet-milled rice flour (300g), from short or medium grain (e.g. sushi rice)
- 1 Tbsp cornstarch
- 1 tsp fine salt
- 3/4 cups water (for microwave version, 175g), boiled, divided into three sets of 1/4 cups
- 2/3 cups water (for steamer version, 155g), boiled
- 1/2 tsp sesame oil
Instructions
- HOW TO MAKE RICE FLOUR
Rinse 2.5 cups of rice (short grain rice or medium grain rice, e.g. sushi rice, 535 grams / 1.17 pounds) until the water drains clear. Put the rice in a medium sized bowl and fill the bowl with some water. Soak it overnight or for 12 hours.
Strain the water away and air dry the rice for 1 hour. (The weight of the rice will increase to roughly 697 grams / 1.53 pounds.)
Grind the rice finely in a powerful food processor until the rice turns into fine powder. (You will have to stop and move around the rice flour with a scraper as it grinds. Otherwise, some rice flour and particles will stick to the wall of the processor and won’t get ground. The whole grinding process will take about 6 mins.
Sift the rice flour into a clean bowl in two or three lots. (It sifts better when you do it in smaller quantities.) Remove any clumps or unground rice grains. When the rice flour is sifted once, sift it one more time. If you ended up with too much unground rice grains, put them back into the food processor and grind them again until you get the fine rice flour. This should result in about 4.5 cups of rice flour.
- HOW TO MAKE RICE CAKE WITH A MICROWAVE
Combine rice flour, cornstarch, fine salt and 1/4 cups of boiling water in a microwave safe bowl. Mix them well. Add another 1/4 cups of boiling water and mix them again. (The rice cake mixture should be smooth and easy to stir, not hard like cookie dough.)
… (trimmed for brevity)
Notes
- 1 Tbsp = 15 ml, 1 cup = 250 ml
- The amounts of water used above are based on homemade rice flour, which is wet-milled. Wet-milled rice flour is more moist than dry-milled rice flour, requiring less water for this recipe. If you are unable to find wet-milled rice flour from your grocer, I suggest you make your own following the instructions above. It’s very easy to make at home!
- The above ingredients will result in about 450g (1 pound) rice cake.
Nutrition
- Serving Size: 1 serving
- Calories: 305 kcal
- Sugar: 1g
- Sodium: 586mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
