Short grain rice flour

Mepssalgaru 멥쌀가루

Many people who watched my rice cake videos that use frozen rice flour and who haven’t used rice flour before asked me many questions about it.

Rice flour (ssalgaru) is flour made from finely milled rice. Koreans usually use one of two kinds of ssalgaru for making rice cakes: chapssalgaru (sweet rice flour) and maepssalgaru. Maepssalgaru is made with short grain rice and usually sold frozen to keep it moist.

Traditionally in Korea and even today, most neighborhoods have a local mill where you can get grains and seeds ground and pulverized into powders, grains, oils, liquids and even cakes. So you can bring your toasted sesame seeds to the mill, and they will make toasted sesame oil from them for you.

I live in New York City, and there are no local mills at all. Whenever I want to make rice cake, I have to buy frozen rice flour (naengdong mepssalgaru) from a Korean grocery store.

Some of my readers tell me:

“Maangchi, I really want to make your rice cake but I can’t find the rice flour you use.”
“The Korean grocery store I shop at doesn’t sell the rice flour.”
“How can I make this rice flour at home?”

I did some experiments and developed this method of making maepssalgaru at home with a food processor or coffee grinder. So now you can make homemade rice flour and your own rice cakes whenever you want them! I hope this helps!

Ingredients (makes 4 cups of rice flour)


  1. Wash the rice. Put it in a bowl of water and scrub it by hand for a full 10 seconds. Rinse, stir, and drain. Repeat until the water drains clear.
  2. Soak in clean water overnight, or for 8 to 12 hours.rice flour_soaking
  3. Strain the rice. It should have expanded to about 3½ cups’ worth.rice flour_strain
  4. Grind the rice finely with a coffee grinder or food processor.rice flour_grind
  5. Sift the ground rice flour into a bowl. If any rice pieces are too big to sift, grind them again until they can be sifted.riceflour_sifting
  6. You’ll end up with about 4 cups of rice flour. Use it right away, or put it in a plastic bag and in the freezer until you need it.


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  1. HI Mangchi~ 안녕하세요~ ^^ just want to ask whether I can use a blender instead of food processor?

  2. Unnie, I love your recrecipes, you’re the best, jinjja!!!

  3. apeabody318 Texas joined 3/15 & has 1 comment

    What is the difference between this kind of rice flour and the regular rice flour on the shelf at the Asian grocery store?

  4. flanella Singapore joined 2/15 & has 1 comment

    Hi Maangchi, I manage to make the recipe and it’s successful!! How long we can keep the flour in the fridge as I put them in a ziplock bag?

    • Maangchi New York City joined 8/08 & has 12,047 comments

      Oh you made the rice flour! It’s a little wet, so you have to keep it in the fridge and use it in a few days. If you freeze it, it will last longer, up to 1 month.

    • Iyan Malaysia joined 6/16 & has 1 comment

      Hi flanella, i would like to know the type of rice u use to make the sweet rice flour. Is it the typical type of rice we use in malaysia and singapore to eat everyday, or did u use sushi rice? I hope u can respond to this asap. Thank u in advance

  5. Happydays Australia joined 7/14 & has 2 comments

    Maangchi, can we use short grain brown rice for this recipe?

  6. mamoo cavite joined 1/15 & has 1 comment

    hi… i am new here. can i ask if i can actually used glutinous rice flour to make a dough for the rice cake?

  7. olive101 United States joined 12/14 & has 1 comment

    Hi Maangchi. Do you think I could use brown rice? How would this rice cake or ‘songpyon’ turn out if I use brown rice powder? Thanks in advance.

  8. teikiri hawaii joined 12/14 & has 1 comment

    How long do I strain the rice for? i am trying to figure out how to get it through the strainer because it seems too wet.

  9. pavithrakb South Korea joined 10/14 & has 1 comment


    I live in Gwangju, korea. I want to make my own rice powder ask you mentioned. But I dont know whats local mills are called in hangul? can you help me?

  10. shalysewb Texas joined 10/14 & has 1 comment

    Super happy with how this turned out. Thanks for the recipe. Can’t wait to try the rice cake soup with it.

  11. Seulgi Korea joined 10/14 & has 2 comments

    Hi! Can I use sticky rice instead of short grain rice? what’s the difference between them?

  12. zeelatiff Kuala Lumpur joined 6/14 & has 2 comments

    Just bought some short grain rice.I’m going to make this tomorrow!With the steamer since I don’t have a microwave.Wish me luck!

  13. ice cream malaysia joined 6/14 & has 2 comments

    Hello !
    I want to ask uhmm..can I use long long grain rice to make a rice flour?

  14. dnsrdn Singapore joined 4/14 & has 4 comments

    hello maangchi sorry for bothering again >. < I have another problem now. my helped me grunring the rice while I was out and I learnt that she pour in little of excess water from the rice because the blender was making weird sounds. The flour has now became very wet as moist as if it was already mixed. Is there any way to make it becomes powder again? ㅠ.ㅜ

  15. nozomi05 ILLINOIS joined 5/14 & has 1 comment

    hello maangchi,

    how long can i soak the rice without spoiling it?

    the rice was soaked in water for about 24 hrs since i had an emergency at work and was not able to grind it.

    i did grind it and made garaetteok but i am not sure if its safe to eat. i wanna know if its okay to use. i will be making tteokbokki.

    please help and thank you.

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