How to make Korean rice cake

The cake is one of the favorite traditional foods of the Joseon people. The history of the cake is relatively long, as early as in the 18th century, there are records in the relevant documents of the Korean people, and at that time, the cake was called "Jungjaebak", and Jungjaebak has been known as one of the traditional foods. Nowadays, every family serves rice cakes to their friends and relatives during festivals and celebrations. As the name suggests, the cake is beaten. Glutinous rice is the main ingredient of the cake. Where glutinous rice is not produced, small yellow rice or millet is used; the sprinkled soybean flour raw materials, in addition to small red beans, you can also use soybeans, mung beans, pine nuts, chestnuts, red dates, sesame seeds and so on. Production, the first sticky rice steamed, placed in the cake groove or on the slate, with a cake mallet to break the rice grains bonded together into a piece. When eating, it is cut into small pieces with a knife dipped in water and dipped into the cake surface. In the fall and winter, the Korean people often make a small square of rice cake (also known as "pao gao"), and the most common one is called "glutinous rice pao gao," which is made from glutinous rice. During the New Year's Eve, every family prepares a lot of glutinous rice cakes to give to their neighbors, relatives and friends. This custom gave rise to the saying, "Eat rice cakes to celebrate the New Year". It is said that rice cake is a gift that cannot be missed during the holidays, especially when it is given to the mother's family, as it is also said to have the meaning of sincerity, love, and filial piety. When Koreans move, it is customary to make rice cakes and distribute them to their neighbors. In the cold winter, people like to bake the rice cakes on a fire bowl and then enjoy them with thin honey sauce, sweet batter, or ripe persimmon juice for a very sweet flavor. The glutinous rice pudding is one of the mainstays of traditional Korean food, and it has been eaten on the Korean peninsula for almost as long as grains have been eaten. The aristocrats of the ancient Joseon Dynasty attached great importance to eating rice cakes on festive occasions, and in today's Korea Museum and the Korea Institute of Traditional Diet, there are exquisite porcelain vessels used by the aristocrats for eating rice cakes hundreds of years ago, as well as special utensils left over from the private sector for the production of rice cakes. In the mural paintings unearthed on the Korean Peninsula, there are scenes of rice cakes being made. By the time of the Joseon Dynasty, the rice cake culture on the Korean Peninsula reached its heyday. The practice of Korean rice cake is similar to that of China, with "steamed rice cake" and "beaten rice cake", mostly using glutinous rice and round-grained rice as raw materials. Korean rice cakes are mostly made into sweet cakes and various kinds of fancy snacks, and most of the sweet cakes and snacks are filled with fresh, salty and sweet flavors, and the sweet cakes are also glued with flower petals on the outside and fried in oil on a pan. Koreans like to make cakes and sweets on important occasions such as birthdays, homecomings, children's 100th day and first birthday, marriages, and festivals to pray for peace. Festive cakes are also made on major traditional festivals such as Spring Festival or Mid-Autumn Festival, azalea cake cakes are made on the third day of the third month of the lunar calendar, and muffins are made on the occasion of the Mid-Autumn Festival. The Korean people like to eat cakes, just as the Han Chinese in the north like to eat cakes. During the New Year festivals, you can see almost every family in the villages and towns inhabited by the Korean people making pudding cakes. Raw Material Recipe Korean rice cake and some big city rice cake some, all with glutinous rice as raw material, but the rice cake is made of glutinous rice noodles, while the cake is made of glutinous rice pounding. Accessories include bean paste, cooked bean flour, sugar and salt. Production method to do the cake after washing, steaming, playing, cutting four processes. 1. first wash the glutinous rice, soak in water for more than ten hours (if you are in a hurry, can be used to soak in warm water, the time can be shorter), soak to the finger can be pinched grains of rice until it is crumbled, and then fish out of the rice, the water drained. 2. put the rice into a cage drawer with a large fire steam for about half an hour, to steam until soft and hard until the right. 3. put the steamed glutinous rice on a cutting board, with a wooden mallet, and then put it on a cutting board. On the chopping board, use a mallet to turn it over as you hit it. Playing the people can not start too hard, so as not to play the rice splash around; turn the people to use water to dip their hands and constantly wipe the cutting board, otherwise, playing the cake will be stuck together with the cutting board, turning not. This sticky cake, require to play the more uniform the better, generally play to invisible rice is appropriate. 4. the cake into the appropriate small pieces, with bean paste or cooked bean noodles, etc. wrapped in a layer can be eaten. If you like sweet food, you can dip it in sugar. If you like salt, you can eat it with salt. This kind of rice cake is more sticky and delicious than the general rice cake, and the flavor is especially fragrant. Advantages of the new process 1. Due to the use of "cold compression molding", the abolition of the steam cake process, eliminating the factors that produce a pasty layer, product appearance, color, quality than the old process have improved. 2. Production is not affected by the temperature of the steam cake, heating time, the technical level of workers and other factors, the pressure, compression, and other process parameters are easy to control, so the quality of products is more stable. 3. Product quality is more stable.3. Cancel the process of steaming cake, reduce the steamer, turn the basin machine, cooling and other equipment, so that the entire mechanized production equipment is greatly simplified, greatly reducing the manufacturing cost.4. Cancel the steamer, reduce the heat source, improve the labor environment.