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Many people who watched my rice cake videos that use frozen rice flour and who haven’t used rice flour before asked me many questions about it.
Rice flour (ssalgaru) is flour made from finely milled rice. Koreans usually use one of two kinds of ssalgaru for making rice cakes: chapssalgaru (sweet rice flour) and maepssalgaru. Maepssalgaru is made with short grain rice and usually sold frozen to keep it moist.
Traditionally in Korea and even today, most neighborhoods have a local mill where you can get grains and seeds ground and pulverized into powders, grains, oils, liquids and even cakes. So you can bring your sesame seeds to the mill, and they will make sesame oil from them for you.
I live in New York City, and there are no local mills at all. Whenever I want to make rice cake, I have to buy frozen rice flour (naengdong mepssalgaru) from a Korean grocery store.
Some of my readers tell me:
“Maangchi, I really want to make your rice cake but I can’t find the rice flour you use.”
“The Korean grocery store I shop at doesn’t sell the rice flour.”
“How can I make this rice flour at home?”
I did some experiments and developed this method of making maepssalgaru at home with a food processor or coffee grinder. So now you can make homemade rice flour and your own rice cakes whenever you want them! I hope this helps!
Posted Thursday, January 17th, 2013 at 4:28 pm
Tagged: ddeokgaru, 맵쌀가루, 멥쌀가루, frozen rice flour, frozen short grain rice flour, homemade rice flour, homemade rice powder, how to make homemade rice flour, 쌀가루, Korean cooking ingredient, korean food, Korean soaked rice powder, maepssalgaru, rice flour, rice flour for making rice cake, rice powder for rice cake making, short grain rice flour, ssalgaru, tteokgaru
Originally posted on January 17, 2013 at 4:28 pm by Maangchi.
See the Wikipedia entry on this dish.
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