Shermain

Shermain's comments

"Maangchi, my rice cakes seem fine but the only problem I have is that when I chew it, it is sticky. Is it supposed to be soft and sticky? I am not sure because I have never eaten fresh rice cakes. But compared to the store bought rice cakes, they and harder and more chewy. I don't know if what I am doing is correct. Can you help me?"
in Garaetteok (cylinder-shaped rice cakes for tteokguk or tteokbokki) — Jul/18

"i pound them with my hands hahaha omg do not recommend unless you're up for that. I used the base of my palm and it actually works damn great"
in Garaetteok (cylinder-shaped rice cakes for tteokguk or tteokbokki) — Jul/18

"yes I know what flour you are using HAHAHA i used the exact same one and because I have actually made my own rice flour from maangchi's recipe, I knew that it had to be because of the mix of the corn flour. Blend your own rice flour if you can, can't seem to find any korean grocery store in malaysia. It's super easy"
in Garaetteok (cylinder-shaped rice cakes for tteokguk or tteokbokki) — Jul/18

"So does this mean even when you were pounding them they wouldn't get flat and is still a blob?"
in Garaetteok (cylinder-shaped rice cakes for tteokguk or tteokbokki) — Jul/18

"Did you remember to thaw the flour? Was it difficult to shape because it was sticky or because it was not elastic? What did the consistency look like after cooking?"
in Garaetteok (cylinder-shaped rice cakes for tteokguk or tteokbokki) — Jul/18

"I actually had it become a bowl of rice water after using her measurements haha my suggestion to you is to slowly add the boiling water until you reach maangchi's consistency. Remember to still use the boiling water still because mine turned out grainy (feels like the flour didn't dissolve properly) when I used room temperature water"
in Garaetteok (cylinder-shaped rice cakes for tteokguk or tteokbokki) — Jul/18