tteok flour

In Korean, this Rice Flour for Rice Cakes has many names: Ssal Garu 쌀가루, Tteok Ssal Garu 떡쌀가루, or&nbsp; Maepssal Garu 멥쌀가루.&nbsp; They all refer to the same thing; a powder or flour made from soaked short grain rice while it is still wet. If you want to make Korean Rice Tteok (not sweet rice), then this powder is what you need.

Rice Flour (MaepSsalgaru) Recipe for Korean Tteok

short grain rice ((makes 4 cups ground rice powder

tsp fine sea salt

water

powerful blender/chopper

Soak rice in 5 cups of water for 5 hrs or more.

When rice is fully soaked, drain for 30 minutes or more until rice is evenly drained with no pools of water in the colander.

Add to the blender about 1/2 of the soaked rice and 1/8 tsp salt. Grind the rice on high speed into fine powder. Overall, you should blend at least 3 minutes. Pause 2-3 times during the blending process to scrape off any rice that is stuck to the side that&#039;s not being ground.

Rice should be so fine that the powder should get pasty when you rub it between your fingers. It can still feel a little gritty and that's OK.

Using a large sieve, sift the rice powder to remove any large pieces of unground rice.

Store rice powder (Ssal Garu) in the fridge for up to 2 days or in the freezer for few months.

How to make fresh rice flour (Mepssalgaru 멥쌀가루 /Tteokssal garu/ssal garu) for rice cakes like Songpyeon, Tteokbokki or Seolgitteok (설기떡). Usually, you need to buy frozen wet rice flour from the store to make Songpyeon but using this recipe you can make your own fresh tteok rice flour easily at home.

Prep ahead - soak rice for 5 hrs in water, drain and follow this recipe
Storage - refrigerate flour for 1- 2 days or freeze for longterm storage
This recipe makes almost 4 cups of fresh rice flour. 
If you need exactly 4 cups then soak about 2 1/2 cups of short grain rice.

Ingredients and Equipment needed :
2 cups short grain rice
1/4 tsp fine sea salt
5 cups water for soaking

bowls, blender, sieve, spatula, colander

Full written recipe at - https://kimchimari.com/fresh-rice-flour-powder-rice-cakes-tteok
Songpyeon recipe - https://kimchimari.com/how-to-make-songpyeon-for-chuseok

How to make Fresh Rice Flour for Songpyeon (Mepssalgaru for Tteok)

Injeolmi are Korean rice cakes made with sweet glutinous rice flour. This recipe is the most simple recipe that can be made in 10 min or less but with just as yummy results as store bought ones.

Injeolmi (Korean Sweet Rice Cake)

sweet rice flour ((Mochiko Flour) 2 cups = 300 grams)

Tbsp sugar

salt

water ((310 ml))

roasted soybean powder (1/2 cup = 60 grams, about 2 oz)

tsp sugar

On a sheet pan or a brownie pan, coat the bottom of the pan by spreading out the roasted soybean flour with your hands. For the 2 cup rice flour recipe, I spread about 9x8 inch area of my 9x13 brownie pan. So I guess an 8x8 pan will work too. Sprinkle about 1 tsp of sugar and a light sprinkle of salt on top of the soybean flour. Set aside.

In a microwavable bowl, add sweet rice flour (aka mochiko flour), salt and sugar. Mix with a whisk.

Add water to flour mixture and mix with a spatula until everything is well blended and no dry flour exists. Be sure to scrape the bottom of the bowl to mix in all the flour. Even out the top with a spatula and cover with a plastic wrap.

Put the covered bowl in the microwave and cook on HIGH for 2 minutes. Take out the bowl, remove the wrap (be careful of the hot steam as you uncover). You will see that only the top inch layer or so is cooked. Using a spatula, mix it so the top layer goes to the bottom and the uncooked mixture comes to the top. Cover with a wrap once again.

Microwave HIGH for 2 minutes again. Uncover, mix and cover with wrap one last time.

Now, microwave HIGH for just 1 minute. Uncover and this time, dip the spatula in cold water and mix a couple of times. Repeat 2-3 times. This helps the rice cake not stick to the spatula too much and also cools down the tteok a little bit while adding additional moisture. Alternatively, you can use a stand mixer to kind of knead the dough. Do it for 1-2 minutes and sprinkle about 1/2 to 1 Tbs of water while you knead it.

Have the soybean flour sheet pan and bowl of cold water ready. Put disposable plastic gloves on. The plastic gloves are not a must but it just makes things easier (not have your hand all covered in tteok). Form the Injeolmi rice cake into one ball using a spatula (because it will still be too hot for your hands) and transfer it over to the center of the sheet pan. Now, wet your plastic gloves with cold water and quickly press down the rice cake to spread it out. Repeat wetting your gloves if you feel it's too hot or it's sticking. Press and spread until it covers most of the soybean powder area or until you get your desired thickness.

Cover the top with more soybean powder. Using scissors, cut it into long strips and then each strip into smaller squares or rectangles. For each cut piece, cover the cut sides with soybean flour so it's fully covered all around. The soybean powder prevents Injeolmi from drying out.

Enjoy with some lovely tea and honey for dipping!

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Top 2 tteok flour recipes from across the web

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The most viewed tteok flour recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine