How to make rainbow rice cake with dry rice flour

Home Forums Reader recipes How to make rainbow rice cake with dry rice flour

This topic contains 8 replies, has 9 voices, and was last updated by  SophieQD 2 years, 7 months ago.

Viewing 9 posts - 1 through 9 (of 9 total)
  • Author
    Posts
  • #49676

    hobaak
    Member

    Hello all,

    I just made a successful rainbow rice cake found here.

    http://www.flickr.com/photos/25668526@N07/4929270095/in/pool-1176774@N22/

    I used dry rice (no glutenous) flour for this, which is more challenging than with wet flour kind.

    The key is to prepare dough early also need more water obviously. As long as you don’t feel too much water and it can break when held firmly, it should be ok.

    Prepared dough should be kept in refrigerator for overnight. I even kept it for a few days in freezer section and thawed it later this time.

    Then dough is more adapted to be used for rice cake. Once you start making it, then just follow maanghi’s recipe. I find coarse sift works better for me to avoid dryness in the cake. If it is too wet, you can add more flour as you make.

    Maangchi’s recipe here: http://www.maangchi.com/recipe/mujigae-ddeok

    #54035

    Maangchi
    Participant

    Thank you very much for the good tip, hobaak!

    btw, hobaak means pumpkin in Korean. : )

    #54036

    JulieVeg
    Member

    Thanks so much for the tip! It will be useful for when the Korean market runs out of frozen rice flour and I want to make mujigae ddeok.

    #54037

    dmedina
    Participant

    Greetings! You really help a lot, I was so happy to find your tip. But I have a question:

    How do you prepare dough? just wet the rice flour? how much water?

    Thank you~ Bless you~

    #54038

    jinghua
    Member

    Thank you for your tip. Do you have prepare dough video? because I don’t know how much water.

    #54039

    holyfood
    Member

    Really good one thanks for your help.

    Do you prepare any chicken recipe.

    for more recipes visit http://www.holy-food.org

    #54040

    Myeongwol
    Member

    Thanks a lot Hobak for your tip!!! By the way, as Dmedina wrote before..how do you make the rice flour?? I couldn´t find it at the grocery store so i have to make my own. Also, wich type of rice grain i should use?

    #54041

    kayxiong
    Member

    hi, so i have a few questions about your dough. so when you said you prepared the dough a few days earlier, do you mean you made the flour into dough and then put it into the fridge?or do you mean just putting the flour into the freezer and then thaw it out? sorry but im just very confused.

    #54042

    SophieQD
    Member

    Hi – I came across your picture on Maangchi’s rainbow rice cake…you said that you prepare rice flour from dry rice flour. Can you please tell how did you do that? how much water for one pound bad of dry rice flour? thank you very much in advance. sophie

Viewing 9 posts - 1 through 9 (of 9 total)

You must be logged in to reply to this topic.

Views: