SiaT's comments

"There is an ancient Gujarati / Indian way to make steamed rice cakes, it’s called Khichi and uses ANY rice flour. The rice flour has to be cooked first on a high heat then steamed and it can then be dropped into any broth. I actually used khichi without green chillis with the broth recipe here and it worked beautifully."
in Garaetteok (cylinder-shaped rice cakes for tteokguk or tteokbokki) — Feb/18