Korean cooking ingredients

Frozen short grain rice flour

Naengdong maepssalgaru 냉동 멥쌀가루

There are many different kinds of rice flour (Ssalgaru) but short grain rice flour (Maepssalgaru) is made with short grain rice and is used to make fluffy rice cakes like Mujigaeddeok (rainbow rice cake), among other things.

You can find this in the frozen section of a Korean grocery store. It’s sold frozen so that it’ll retain its moisture. If you can’t find it in a store, you can also make it at home with this recipe.

There is more information and discussion about making rice flour out of rice on the forum.

frozen rice four

frozen rice flour

Recipes that use frozen short grain rice flour (naengdong maepssalgaru):

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28 Comments:

  1. thojnub United States My profile page joined 5/13
    Posted May 21st, 2013 at 7:06 pm | # |

    I love your rainbow rice cake recipe but I’m still troubled with the flour… you said that it can be homemade too… Is sweet rice = sticky,glutinous rice? Please let me know.

  2. Yaeru Mexico My profile page joined 7/12
    Posted July 15th, 2012 at 2:04 am | # |

    Hi maangichi, I recently foun your page, and I like a lot your videos. I would like to make the rainbow rice cake. I am from Mexico so I do not if I can use any rice flour, because is difficult to find the same ingredients, I have the same problem with the mugwort power. I hope you can get me a tips about this.
    Thank you for you time.

  3. kimhs0622 Near Chicago, IL My profile page joined 3/12
    Posted March 3rd, 2012 at 6:50 pm | # |

    Is there a preference if it’s sweetened frozen rice flour vs non sweetened? I did end up buying both. This is one of my favorites and can’t wait to try making this. Thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted March 3rd, 2012 at 9:52 pm | # |

      Interesting, I didn’t know there is sweetened frozen rice flour. Yes, use non sweetened rice flour.

      • kimhs0622 Near Chicago, IL My profile page joined 3/12
        Posted March 4th, 2012 at 6:25 pm | # |

        Took another look at the packaging again and its not sweetened. It’s made from sweet rice vs.rice. I would think the sweet rice would be more sticker.

  4. joyceaustralia Australia My profile page joined 9/11
    Posted September 2nd, 2011 at 8:42 pm | # |

    Hi maangchi,

    I would like to make these rice cakes they look delicious. Can you tell me how many balls of rice cakes can I get with this recipe or how approximately for how many serves or enough for how many people? I would like to make them for my women group meeting. I love all your videos and recipes.

  5. MOI983 France My profile page joined 8/11
    Posted August 4th, 2011 at 7:09 am | # |

    Hello Maangchi,

    Can you help me ?

    I would like to make the Mujigae tteok, but there’s no korean grocery where I live.

    I don’t understand something : what is really the frozen rice flour ??? Is it just a rice flour which is frozen ? Or is its consistency different from the rice flour ??

    Thanks for your videos ;)

  6. inesno44 Sweden. Stockholm My profile page joined 3/11
    Posted March 6th, 2011 at 8:02 am | # |

    Hi Maangchi

    I have the same problem as the people obove. I can’t find fozen rice flower. Is it ok to use regular rice flour?
    Thank’s

  7. JellyBelly My profile page joined 11/10
    Posted December 28th, 2010 at 10:12 pm | # |

    Maangchi! After going to three different Korean grocery stores here in SoCal, I decided to test your suggestion of grinding rice after being soaked for 10 hours through a small portion of rice just in case it didn’t turn out well, but it completely worked!!! :D The result looked exactly like your delicate, fluffy grains of frozen rice flour and smells similar to sweet rice flour! Plus, all I needed was rice, water, a grinder, and a sifter! The sifter was very cheap, by the way :)

    Anyway, thank you so much! I really wanted to challenge myself by attempting to imitate your beautiful creation and bring it to school for my friends and now I can! Yay!

    <333!! ^^

    • Maangchi New York City My profile page joined 8/08
      Posted December 29th, 2010 at 11:14 am | # |

      OMG great! You are the first one to let me know they made this rice cake with homemade rice flour!

      I haven’t tried it, so I’m very excited to hear about your success! What kind of grinder did you use? Can you describe in more detail?
      How you did it, what kind of grinder you used, and how long you ground?

      Some of my readers will be very happy to read your tips, especially if they can’t find the pre-soaked and ground rice cake flour in their areas.

      If you want,leave it on the forum here so that I could link when I’m asked the question from other readers. It will be a big help for those who can’t get the frozen rice flour.
      http://www.maangchi.com/talk/forum/reader-recipes
      The title: rice flour for mujigaeddeok

    • pucca321 cincinnati My profile page joined 9/11
      Posted September 6th, 2011 at 7:25 pm | # |

      hi jellybelly,

      how exactly did you make the rice flour? did you grind the wet rice after soaking it? or did you dry/dehydrate the rice first? did you use a blender? or a grain mill? i want to make my own glutinous rice flour so i’d be interested in how you did it.

      thanks!!

  8. elainec My profile page joined 6/10
    Posted September 5th, 2010 at 8:52 pm | # |

    Can I buy the rice flour and freeze it myself?

  9. JStar Singapore My profile page joined 2/10
    Posted February 16th, 2010 at 11:13 am | # |

    So I cannot use ordinary Rice Flour to make the Rainbow Rice Cake? I cannot find this flour here in Singapore and since I do not know the difference in taste, I would not know the difference would I?

  10. nicole
    Posted December 16th, 2009 at 8:49 am | # |

    i bought frozen rice flour at a korean grocery, but in the video, you said that your rice flour already had salt in it. how much salt would we have to put if our frozen rice flour has no salt?

    • Maangchi New York City My profile page joined 8/08
      Posted December 16th, 2009 at 9:57 am | # |

      As long as you got the right ingredient from a Korean grocery store, it will be ok. Follow the recipe whatever you make. I used this package of frozen rice flour for songpyeon and mujigaeddeok recipes so far.
      Songpyeon: http://www.maangchi.com/recipe/songpyeon
      mujigaeddeok: http://www.maangchi.com/recipe/mujigae-ddeok

      • sakura0410 Honolulu My profile page joined 9/12
        Posted September 19th, 2012 at 6:43 pm | # |

        I recently joined & this will be my first attempt to make the rainbow mochi but I couldn’t find any frozen rice flour can I use the regular rice flour that’s not frozen?

        Thanks

    • tc0p My profile page joined 2/10
      Posted February 6th, 2010 at 5:56 am | # |

      She didn’t say her rice flour had already been “salted,” she said her rice flour had already been “soaked.” That is because if you want to make rice cakes, traditionally Koreans will take sweet rice, soak it in water, and then grind it to make their own flour. Buying the frozen rice flour eliminates those tedious steps.

  11. jane
    Posted December 7th, 2009 at 1:02 am | # |

    Hi Maangchi,

    I can’t find any frozen rice flour here in Calgary, can I use regular rice flour?

  12. deborah Toronto, ON My profile page I'm a fan! joined 4/09
    Posted November 15th, 2009 at 4:27 pm | # |

    hi maangchi,

    i went to look for the rice flour and when i was at the korean grocery store, i found a “rice flour” and a “sweet rice flour”. is there a difference? i wanted to make the rainbow rice cake.. i am going to pick the rice flour and try but i really hope this turns out right…

    deborah

    • Karina
      Posted December 4th, 2009 at 5:21 pm | # |

      tell me how it goes , i found the same i saw the frozen one before but not now so i got the plain rice powder… ahh we’ll see wat happens…

      maangchi? what is the difference?

    • Maangchi New York City My profile page joined 8/08
      Posted December 4th, 2009 at 6:00 pm | # |

      deborah, pick the frozen rice flour at a Korean store if you want to make rainbow rice cake!

  13. Samuel
    Posted August 15th, 2009 at 3:43 pm | # |

    can we use frozen rice powder for songpyeon?

  14. Maangchi New York City My profile page joined 8/08
    Posted July 2nd, 2009 at 9:03 am | # |

    Yes, mugwort has some flavor like herb and it gives good green color.
    Check the description about this ingredient”what recipes use this?” on this page.

  15. Tee
    Posted July 2nd, 2009 at 1:31 am | # |

    Hello Maangchi

    Are you saying that regular white rice flout cannot be used? What is the type of flour in the frozen rice flour if it is not a sticky rice?

    Why is soaking rice first for more than 10 hours and drain water and grind it finely using a coffee grinder comparable to frozen flout instead of white rice flour?

    I am amazed sticky or glutinous rice (eg Mochiko) is not used…as this sticks together without any gluten as in wheat flour.

    Also was it the mugwort that made the green ones green, and does the mugwort add flavor or just color?

    Thank you for this wonderful video

  16. Maangchi New York City My profile page joined 8/08
    Posted September 22nd, 2008 at 4:00 pm | # |

    Marie,
    Do you really want to make “songpyeon” rice cake? It will take long time!
    Anyway, if you want,I recommend soaking your rice first for more than 10 hours and drain water and grind it finely using a coffee grinder.

  17. Marie
    Posted September 22nd, 2008 at 3:03 pm | # |

    HI maangchi

    I love your recipes they are great. I am from Germany and unfortunately I cannot find any frozen rice flour. Can I use regular rice flour?


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