Korean cooking ingredients:

Frozen rice flour

  • Korean: 냉동 맵쌀가루
  • Romanized Korean: naengdong maepssalgaru

Posted Sunday, September 7th, 2008 at 10:31 pm

2 Responses to “Frozen rice flour”:

  1. Marie:

    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?

    September 22nd, 2008 at 3:03 pm
  2. Maangchi:

    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.

    September 22nd, 2008 at 4:00 pm

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