Food Notes
Making Rice Flour 멥쌀가루 for Tteok
Mepssalgaru
Ingredients:
2 cups short grain rice
5 cups water
1/2 teaspoon sea salt
Equipment:
Strong quality food blender/grinder or a strong coffee grinder
Directions:
Rice should be rinsed under cold running water until almost clear.
Place the rice in a large mixing bowl and add the water.
Soak for 6 to 8 hours.
Place rice in a colander or wire mesh basket and drain until water no longer drips (shake a few times during draining).
About 1/2 of the soaked rice and 1/8 tsp salt should be added to the blender. Grind the rice on high speed until it becomes a fine powder (about 3 to 5 minutes), scraping the sides as necessary.
Sift the rice flour to remove any remaining large pieces.
Storage:
You can store wet rice flour in the refrigerator for up to two days or in the freezer for a few months.
