Korean rice cake/Tteokbokki

Rate of rice flour:sticky rice:tapioca starch is 3:2:1

– 90g rice flour

– 60g sticky rice flour

– 30g tapioca starch

– 120ml – 130ml water

– 1/2 mcf tsp salt

– 2 mc tbsp cooking oil

– /mix rice flour + sticky flour + cold water well then cover by plastic wrap and microwave for 50-60 second.

– Take out, put in cooking oil and mix well until it is warm. Then put in tapioca and mix. The dough is as in the photo below.

– Put the dough into the machine and mix then extrude

– Cut it into short pieces, put them into the machine and extrude the second time.

– If the dough ticks together, put in some more cooking oil

– Apply some cooking oil on the knife and hand to prevent the bars stick together