Home-made TTEOK! Rice cake
Rice cake
Homemade Korean Rice Cakes
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sangrai 140 gr tepung beras dan 70 gr tepung beras ketan di api kecil selama 7 sampai 8 menit untuk menghilangkan bau tepung mentah.
- Campur tepung beras dengan tepung beras ketan lalu aduk sampai rata.
- Panaskan 200 gr air bersama 1/2 sdt garam.
- Masak sampai airnya mendidih dan garamnya larut.
- Siapkan kukusan sambil menunggu airnya mendidih.
- Tuang air garam yang masih mendidih ke campuran tepung.
- Aduk sampai adonan mulai menyatu.
- Uleni sampai menjadi satu adonan yang rata tanpa sisa tepung kering.
- Olesi piring tahan panas dengan minyak wijen.
- Tuang adonan tok ke atas piring.
- Olesi tangan dengan minyak wijen lalu pipihkan adonannya.
- Kukus di api sedang cenderung kecil selama kurang lebih 30 menit.
- Angkat adonan yang sudah matang lalu pindahkan ke silpat anti lengket.
- Tekan-tekan sedikit lalu tutup dan diamkan sekitar 10 menit sampai bisa dipegang tangan.
- Olesi tangan dengan sedikit minyak wijen.
- Uleni adonan sampai benar-benar halus dan kenyal seperti mochi.
- Ambil sebagian adonan lalu gilas memanjang seperti tali.
- Olesi pisau dengan minyak wijen supaya tidak lengket.
- Potong-potong adonan sesuai panjang yang diinginkan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Toast 140 g of rice flour and 70 g of glutinous rice flour over low heat for 7 to 8 minutes to remove the raw flour smell.
- Combine the rice flour and glutinous rice flour and stir until even.
- Heat 200 g of water together with 1/2 tsp of salt.
- Bring it to the boil so the salt dissolves.
- Set up a steamer while you wait for the water to boil.
- Pour the still-boiling salted water into the flour mixture.
- Stir until the dough starts to come together.
- Knead until you have one uniform dough with no dry flour left.
- Brush a heatproof plate with sesame oil.
- Tip the rice cake dough onto the plate.
- Oil your hands with sesame oil and flatten the dough out.
- Steam over medium-low heat for about 30 minutes.
- Lift out the cooked dough and move it onto a non-stick silicone mat.
- Press it down a little, cover it, and rest for about 10 minutes until you can handle it.
- Rub a little sesame oil onto your hands.
- Knead the dough until it is completely smooth and chewy like mochi.
- Take a portion of dough and roll it into a long rope.
- Brush a knife with sesame oil so it does not stick.
- Cut the rope into pieces at the length you prefer.
Cook Mode
Rice cake
Homemade Korean Rice Cakes
Home-made TTEOK! Rice cake
Home-made TTEOK! Rice cake
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sangrai 140 gr tepung beras dan 70 gr tepung beras ketan di api kecil selama 7 sampai 8 menit untuk menghilangkan bau tepung mentah.
- Campur tepung beras dengan tepung beras ketan lalu aduk sampai rata.
- Panaskan 200 gr air bersama 1/2 sdt garam.
- Masak sampai airnya mendidih dan garamnya larut.
- Siapkan kukusan sambil menunggu airnya mendidih.
- Tuang air garam yang masih mendidih ke campuran tepung.
- Aduk sampai adonan mulai menyatu.
- Uleni sampai menjadi satu adonan yang rata tanpa sisa tepung kering.
- Olesi piring tahan panas dengan minyak wijen.
- Tuang adonan tok ke atas piring.
- Olesi tangan dengan minyak wijen lalu pipihkan adonannya.
- Kukus di api sedang cenderung kecil selama kurang lebih 30 menit.
- Angkat adonan yang sudah matang lalu pindahkan ke silpat anti lengket.
- Tekan-tekan sedikit lalu tutup dan diamkan sekitar 10 menit sampai bisa dipegang tangan.
- Olesi tangan dengan sedikit minyak wijen.
- Uleni adonan sampai benar-benar halus dan kenyal seperti mochi.
- Ambil sebagian adonan lalu gilas memanjang seperti tali.
- Olesi pisau dengan minyak wijen supaya tidak lengket.
- Potong-potong adonan sesuai panjang yang diinginkan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Toast 140 g of rice flour and 70 g of glutinous rice flour over low heat for 7 to 8 minutes to remove the raw flour smell.
- Combine the rice flour and glutinous rice flour and stir until even.
- Heat 200 g of water together with 1/2 tsp of salt.
- Bring it to the boil so the salt dissolves.
- Set up a steamer while you wait for the water to boil.
- Pour the still-boiling salted water into the flour mixture.
- Stir until the dough starts to come together.
- Knead until you have one uniform dough with no dry flour left.
- Brush a heatproof plate with sesame oil.
- Tip the rice cake dough onto the plate.
- Oil your hands with sesame oil and flatten the dough out.
- Steam over medium-low heat for about 30 minutes.
- Lift out the cooked dough and move it onto a non-stick silicone mat.
- Press it down a little, cover it, and rest for about 10 minutes until you can handle it.
- Rub a little sesame oil onto your hands.
- Knead the dough until it is completely smooth and chewy like mochi.
- Take a portion of dough and roll it into a long rope.
- Brush a knife with sesame oil so it does not stick.
- Cut the rope into pieces at the length you prefer.
Cook Notes
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