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White steamed rice cake Baekseolgi-tteok 백설기떡


4 cups and 1 TBS rice flour (made from short grain rice)
1 ts salt
¼ cup water
¼ cup sugar
dried colorful fruits and nuts if desired : raisins, golden raisins, papaya or apricot (sliced), cranberries, and almonds (sliced or chopped)

Cooking utensils:
Steamer, sifter, 8 inch (20 cm) cake ring

Thaw out the package of frozen rice flour and put it into a large bowl.
Add water and salt. Mix it all up and press out any wet lumps by rubbing the lumps gently between your palms. Repeat until all the lumps are broken and the rice flour is uniformly wet.
Sift the rice flour twice, then add sugar and sift once more. Add 10 cups of water to the bottom of a steamer and bring to a boil.
When the water boils, place a wet cloth or cheese cloth over the rack and put the cake ring on top. Put the sifted rice flour into the ring and flatten it out so the mixture sits level.
*tip: a business card works well for this
Add colorful dried fruits and nuts on top, if you want them. The traditional Korean style doesn’t use them, but you can add them if you like. Cover the cake with the cloth and steam over high heat for 30 minutes.
Turn off the heat and open the lid. Uncover the cake and carefully lift it out using the sides of the cloth. Place it on a plate or cakeboard.
Wait a few minutes for it to cool down before gently pulling the cloth out and removing the cake ring from the cake.
Serve with tea, coffee, or milk.
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