Also called “glutinous rice flour,” this flour is actually gluten-free. It’s made with glutinous rice, which got it’s name because it’s so sticky, or glue-like. It’s used to make sticky rice cakes like gyeongdan, and I also use it in the porridge I make for kimchi, so the porridge sticks to the cabbage leaves.
Hawaiian Butter Mochi. All-purpose flour is the dependable basic of flours — a very necessary component to many plush cakes, chewy cookies, and pillowy dumplings. But when I crave something with next-level texture, I turn to sweet rice flour (sometimes referred to as glutinous rice flour or mochiko flour).
Injeolmi 인절미 is a type of Korean rice cake made with glutinous rice. Traditionally, sweet sticky rice is steamed, then pounded until it becomes a nice blob 😝 with a chewy texture which we call Tteok 떡. This method of making tteok normally takes hours when you include hours of soaking the sweet rice, then steaming and then pounding.
Easy Glutinous rice flour recipes, spanning from savory Cantonese dumplings to sweet dishes such as Japanese mochi and Korean kimchi.
Dough. 500g / 1.1 pounds sweet rice flour ( glutinous rice flour) 80g / 2.8 ounces self-raising flour. 20g / 0.7 ounces butter, melted. 1/4 tsp fine sea salt. 2 cups / 16 ounces hot water. Stuffing. 1/4 tsp cinnamon powder. 180g / 0.4 pounds sweetened red bean paste. Others. Some vegetable oil for deep-frying. 30g / 1 ounce castor sugar.
Cooks in 10 minutes. Injeolmi are Korean rice cakes made with sweet glutinous rice flour. This recipe is the most simple recipe that can be made in 10 min or less but with just as yummy results as store bought ones. 6 votes 5.0 Cuisine: Korean.
Hotteok dough. The dough is made with wheat flour, sweet rice (glutinous rice) flour/powder, sugar, and yeast. The ratio of flour and sweet rice flour varies depending on preference. While you can make the dough with only all-purpose flour, the sweet rice powder makes hotteok soft and chewy.
January 17, 2024. Jump to Recipe Jump to Video Print Recipe. This is how you make tteokbokki! Tteokbokki is rice cakes in a spicy, sweet, and umami-filled sauce. It is a famous street food in Korea and in this blog, I’ll teach you the basic way you can easily make it at home!
The general term for rice flour is ssal-garu (쌀가루); glutinous rice flour is called chapssal-garu (찹쌀가루), and the non-glutinous variety (which is used in this recipe) is maepssal-garu (멥쌀가루). As mentioned before, Koreans often take their rice to a local mill or shop to have it ground for them.