Garaeddeok (long cylinder shaped rice cake: 가래떡)
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Ingredients:
2 cups of short grain rice flour
½ ts salt
¾ cup of boiling water if using a microwave, 1 cup of boiling water if using a steamer
1 ts sesame oil* If you want to make your own homemade rice flour, check this out.
Directions:
Making rice cake with a microwave:
Combine the rice flour, salt, and boiling water in a bowl.
Cover it with plastic wrap, leaving a small gap to let the steam release. Microwave for 2 minutes.
Mix the rice cake dough with a rice scoop or wooden spoon.
Re-cover with the plastic wrap and cook for another 2 minutes.
Spread ½ ts sesame oil on your cutting board. Put the hot rice cake in the oily spot on the cutting board. Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic.
Making rice cake with a steamer:
Combine the rice flour, salt, and boiling water in a bowl.
Line a steamer rack with parchment paper. Add the rice cake dough and steam for about 25 minutes over hight heat.
Spread ½ ts sesame oil on your cutting board. Put the hot rice cake in the oily spot on the cutting board. Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic. The rest of process is the same as the method of using a microwave oven.
Prepare the rice cake for ddeokbokki:
Cut it into 8 equal pieces, then roll each piece out into a 4 inch long cylinder shaped rice cake.
Put ½ ts sesame oil onto your hands and gently rub the rice cakes to coat them in a thin sheen of oil. This will give them a nice flavor and keep them from sticking to each other.
Prepare the rice cake for ddeokguk (rice cake soup):
Cut it into 2 equal pieces, then roll each piece out into two 10 inch long cylinder shaped rice cakes.
Let them cool at room temperature for several hours, then slice diagonally into thin discs.
Use right away, or put in a plastic bag and freeze for later use. This amount is for 1 serving of ddeokguk, so if you want to make two bowls of soup, make two batches.
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I do not like using a microwave – though I have one. I´m trying to make tteok by steaming this evening – I´ll tell you the result. It´s gonna be fun, that´s for sure! 🙂
쫄깃 쫄깃하고 맛있어요. 👍👍
Can I use glutinous rice flour?
Yea bishhh try to make it then u dont have Asian store in ur country)) 🤣🤣
how are you able to eat rice cake without it being cooked? i tried to eat it but it was raw. Should I steam it or fry it?
If we put normal oil will it be ok ?
Please reply 🙏
Itu pake tepung tangmien ya?
can i use glutinous rice flour? for tteokbokki
Thank you very much for this awesome recipe….😊😊😊
Hello thanks for sharing this video.. see u around
Tansak done po
After rolling garatteok into cylinder shape, should I let it in room temperature or I can put in a freezer right away?
Because once I had made garatteok, I put it in a freezer, it was stocked each other even i rubbed it with sesame oil
I tried to make rice cake and it was hard and it’s was impossible to pound! Can you please help me?😊
Pleas, how much is 1 cup? 250 ml?
great videos, you use glutinous rice flours ?
Is it ok to use glutinous rice flour?
Can we do tteobokki with those
It's too hard to find that kind of flour here in our country 😩
I used the dry rice flour and had to add more water for it to be softer. I have one question, how long do you have to boil them? Mine keep breaking apart when I use my fork (boiled for 10 min) 😭 Help please, thank you.
Maangchi, will you post a recipe for jeungpyeon recipe?
What if for those doesnt have microwave?
Maangchi! I just finished making my first batch of rice cake! I never would have tried this but, quite by a pleasant error, I have done it!
A few days ago I sent my brother to the store for some gluten free baking flour. Well, he did his best, but came home with rice flour instead! After a few moments of confused discussion I decided to keep the rice flour and consult with you about what else I could use rice floor for, other than for my kimchi paste. Well, I'm very happy! I had to adjust your ratio a bit (needed more water), but I'm very excited to try my fresh rice cake for lunch!
Thank you Maangchi!! Now I can make teokkboki and kimchi stew with rice cake every day!
Hello how are you? When I made my own rice cakes, the dough dried a little in the microwave stage, is this normal?
Can you make it with Just sweet rice flour ?
im so gonna mess this up i feel it
Maangchi! Can I use glutinous rice flour instead of the regular one?
This is also a type of traditional food in assam. We also making it something like that only . In assam its called pitha.
Maangchi, how to keep the tteok especially when we make a lot?
Which one taste better
In the microwave or In stove?????
How can I steam this on stove instead of microwave???