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Half-moon Rice Cakes, Refreshment, Korean Recipe, Korean Food Recipe
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Home >> Refreshment Recipes

HALF-MOON RICE CAKES

INGREDIENTS :

5 cups of sweet rice flour, 86g sesame seeds, pine needles for steaming, 750ml water.


SEASONINGS:
1/2 cup of sugar, 1t salt.

PREPARATION :

1. Pluck the live needles from a pine tree; Discard the brown ends; Rinse; Pat dry.
2. Pour 3 cups of water into a pot; Bring to the boil over a high heat; Turn to a low heat; Add sweet rice flour; Stir with a wooden spoon till well blended; Turn off the heat; Cool at the room temperature.
3. Heat a non-stick skillet over a high heat; Add sesame seeds (no more than 2 cups); Stir-fry over a high heat till dry; Turn to a medium heat; Stir-fry till golden and fragrant with a crackling sound (around 20 minutes); Turn off the heat.
4. Lay wet cloths to cover the bottom of a flat and shallow steamer; Arrange pine needles on top of the wet cloth (reserve some pine needles).
5. Add seasonings and 2T water to a big mixing bowl; Stir till well mixed; Add the sesame seeds from the step 3; Stir briefly to be filling.
6. Knead the dough from the step 2 for 45 minutes; Divide it into 48 equal portions.
7. Knead a portion of dough a few more times; Roll into a ball with 1.27cm-diameter; Press and shape into a bowl shape; Put 1t filling in the center; Fold the seam together; Squeeze gently till sealed; Lay on the pine needles in the steamer from the step 4, leaving room between each rice cakes (repeat till the ingredients are used up).
8. Arrange the remaining pine needles to cover the rice cakes; Steam till the rice cakes slightly translucent in color (approximately 10 minutes); Cool at the room temperature; Discard the pine needles; Arrange the rice cakes in serving plates.