SAM134

SAM134's comments

"Hello, Maangchi. Well, I finally got the chance to make the ,mujigae ddeok today and I failed, lol. So now, I have some questions. When I first started to make the cocoa layer, I used 4tsp and that turned out to be way too much water, it actually turned into dough. So I halved everything and that was still too much water. When I would rub the flour together they would form so many clumps, while I was trying to break them up and then when I would try to sift it the flour would get worse and turn into dough. I wasted so much flour because it could not be sifted, therefor my cake only turned out about 1-in to 1.5 in in height. Also the center of the cake was chewy like the chapseolddeok after you microwave it, but the edges were dry and chewy. I can only think that my mistake was taking the flour right out of the refrigerator and using it. I left it in there over night and it defrosted, but was I supposed to bring it to room temp before using it? I took pictures of everything, so I can show you what I mean. Please let me know if I was supposed to bring it to room temp before sifting and if that isn't it, then should I just put in a quarter everything the next time I make it?? I used a cheesecloth and when I lifted it from the steamer the bottom was very soggy. How far from the bottom pan of the steamer was I supposed to be keep it? I just put my pan right on top of the bottom pot of boiling water...was it too close? Sorry for the long post, but I would really like to know what I did wrong so that I can fix it. Please let me know. Thanks in advance!"
in Rainbow rice cake (Mujigae-tteok) — Jul/12

"고맙습니다!"
in Rainbow rice cake (Mujigae-tteok) — Jul/12

"There was no misunderstanding, I know what Maangchi said about the rice flour being "soaked"....but since I have never bought any rice flour before I did not know there were different kinds (sweet & non-sweet)....I just wanted to make sure that "No Salt" was the way to go. When you have to print, in large letters, that something has "No Salt" in it...it makes you wonder if there is another kind WITH salt. It is the same thing as "Low-Salt" or "No Salt Added" or "Fat-Free'. But thank you for clearing it up ;-)"
in Rainbow rice cake (Mujigae-tteok) — Jul/12

"The frozen rice powder I have here in the Korean store says it has “No Salt”..is that the powder that I need to use? There is a sweet and non sweet version and they both say “No Salt”. Please let me know before I buy it, thanks so much!"
in Rainbow rice cake (Mujigae-tteok) — Jul/12

"Thank you, I hope it will turn out well too. I have another question. The frozen rice powder I have here in the Korean store says it has "No Salt"..is that the powder that I need to use? There is a sweet and non sweet version and they both say "No Salt". Please let me know before I buy it, thanks so much!"
in Rainbow rice cake (Mujigae-tteok) — Jul/12

"I have another question...I see that you did not boil the water before putting your rice cake on the top layer. So are we cooking it for 30 minutes AFTER the water starts boil or do we start the stove then end in 30 minutes??"
in Rainbow rice cake (Mujigae-tteok) — Jul/12

"안녕하세요 Maangchi! I just want to say that the recipes I have made from your site have been great and they are turning out wonderful. A few mistakes have been made, but when I would redo them they come out even better. This is my next project that I would like to make. I just have one question for you, I see that you use a regular cotton cloth when steaming it. Can I use a cheesecloth? If not where can I get a regular cotton cloth like the one you used? I am looking forward to your reply, 감사합니다!"
in Rainbow rice cake (Mujigae-tteok) — Jul/12