Korean cooking forum topics:
Hello, I have had this two times. I like it a lot!
Does anyone have a recipe?
The one I had I bought when I was in San Diego at Zion Market.
It looked similar to this one I found on the net
I made this with a Korean recipe online since no one knows how.
I thought I would share my results.
I bought frozen rice flour like what Maangchi used in her video for three colored rice cake.
I used the little green squash that looks like the acron squash..but flatter.
This was my first time making it, so I basically winged it.
I used some sugar, I didn't measure, probably about 1/4th cup. It didn't turn out as sweet as I liked (Not sweet at all) so you can add more sugar.
I washed and scraped out the seeds of the squash, then steamed it until soft. Spooned out the insides and set it into a bowl..
I think you'll only need about half of a good sized one.
I used too much and my flour became too hard to sift through.
I thought at this point I didnd't need extra water, but the recipe I used called for two table spoons. I recommend adding the water after the squash and rubbing them with your hands. Then once more in the sifter, straight into the spring form pan. I steamed for about 20 minutes, more than the recipe called for (10 minutes).
Since this was my first attempt it came out decent.
Like I said, I used too much squash and lessed the water..I think that's why mine came out a bit dry on the bottom.
I'll try this again and post a more accurate recipe if anyone wants.
What you need-
Frozen Rice Flour
A steamer, and a pan of some sort.
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