What is the practice of Korean rice cakes?

Ingredients: 50 grams of glutinous rice flour and 250 grams of sticky rice flour.

Accessories: appropriate amount of water, salt1g.

Step 1: Pour sticky rice flour and glutinous rice flour into a basin and add a teaspoon of salt (1g).

Step 2: Pour water into sticky rice flour bit by bit and stir with chopsticks.

Step three, knead into soft dough by hand.

Step 4: Divide into 6 equal parts.

Step 5, roll it into a round bar with a diameter of about 2cm, with a little light force to avoid cracking.

Step 6, spread oil paper on the steamer, put water on the bottom of the steamer to boil, and then steam it in the rice cake for about 10 minutes.

Step 7, put it into cold water immediately after steaming, and take it out and drain it after 30 seconds.

Step eight, cut into small pieces and cool to make rice cakes.

Extended data:

Introduction of rice cake knowledge

The rice cakes eaten on holidays are mostly seasonal foods made of glutinous rice (glutinous rice) or glutinous rice flour with different accessories.

There are many kinds of rice cakes, such as the white rice cakes in the north, the yellow rice cakes of farmers in Saibei, the Shuimo rice cakes in the south of the Yangtze River, and the red turtle rice cakes in Taiwan Province Province. Rice cakes have different flavors from north to south.

It is said that the earliest rice cakes were used to worship gods and ancestors on New Year's Eve, and later became food for the Spring Festival.

The rice cake is not only a kind of holiday food, but also brings people new hope with the passing of a year. As a poem in the late Qing Dynasty said, "People's hearts are high, and food is harmonious, so that the year is better than the year to pray for the year."

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