Comments on: Rice cake (songpyeon)

By: Maangchi

Maangchi — Mon, 26 Dec 2011 12:03:39 +0000

You mean it was too chewy and hard? Any type of rice cake gets hard in several hours after it is made. We usually keep the leftover rice cake, when it’s still fresh, in the freezer. When you eat it later, you can thaw it out at room temperature, reheat it in the microwave oven, or steam it again.

By: jaylivg

jaylivg — Mon, 26 Dec 2011 00:55:49 +0000

Maangchi , i bought this yesterday from the grocery store .. just wondering , is it supposed to be a little on the chewy side ?? thanks !

By: Maangchi

Maangchi — Mon, 19 Dec 2011 16:01:30 +0000

This recipe needs short grain rice flour. If you want to make homemade rice flour for this recipe, soak short grain rice in cold water overnight and drain it. Then grind it finely. Korean grocery store sells short grain rice flour in the frozen section. The rice flour is wet, so it should be kept in the frozen section.

By: eera94

eera94 — Sun, 18 Dec 2011 08:38:45 +0000

is it different between frozen rice flour and rice flour ?? And can i just use sweet rice flour?

By: karmijo

karmijo — Sun, 09 Oct 2011 01:30:24 +0000

Mmmm Thank you, :)

By: fantasycouple

fantasycouple — Tue, 04 Oct 2011 01:48:20 +0000

Maangchi, can you show us how to make rice cake with sesame seeds and melted sugar inside? Thanks

By: Maangchi

Maangchi — Fri, 30 Sep 2011 14:43:46 +0000

That’s melted sugar. When rice cake is steamed, the sugar mixture will be melted. yum!

By: karmijo

karmijo — Fri, 30 Sep 2011 01:34:08 +0000

MMM I love them and I remember when I was a kid they had this one with sesame seed with the sweet liquid oh I miss them can you tell me what is that sweet liquid?
thanks Kim

By: Charmaine

Charmaine — Mon, 29 Aug 2011 12:52:17 +0000

Hello. Hm, I have been finding frozen rice flour, but can’t seem to find it. Can I use other rice flour?

By: Stellalicious

Stellalicious — Thu, 25 Aug 2011 04:44:20 +0000

Can I use green tea (matcha) powder instead of mugwort powder?