Rice Finger Cakes
The menu "Tok Bogi Beautiful Rice" is a transformation of steamed rice bottom of the pot into Korean soft sticky flour! This is a lot of fun because we can force the threshing into flour by ourselves, and do not have to go to buy ready-made tock flour.
Prepare raw materials (for 1-2 people)
Dough tock (from steamed rice):
1.steamed rice: 2 cups (recommended jasmine rice that is cooked relatively soft, easy to make)
2.Tapioca flour: 4-5 tablespoons (as a soft sticky helper)
3. Salt meal: 1 handful
Sauce and side dishes:
1.Prefinished bogie sauce (or custom made with: 2 tablespoons koshujang, 1 tablespoon soy sauce, 1 tablespoon sugar, korean cayenne pepper as you like)
2.Water: 1.5 cups
3.indulgence machine: fish balls, sausages, boiled eggs, cabbage, Japanese scallions
4. Vegetable oil: slightly (hand-painted, rice-stick)
Fine procedure
1. Make The Dough
- Heat steamed rice (if dinner will massage the otter) in a thick ziplock bag or mixing bowl.
- The fun is right here: Use pestle or kneading wood, pounding or grinding the rice as thoroughly as possible until it starts to become sticky homogeneous.
- Gradually add tapioca flour to it. Continue massaging until the dough matches the meat and does not stick to your hand (if still attached, add the dough bit by bit).
- Apply a thin layer of oil to your hands and chopping boards, mold the dough into long sticks and cut it into pieces.
2. Make a broth
- Set a pan or pot. Put some water and koshujang sauce (or finished sauce) on it. Dissolve until boiling.
- Add cabbage and utensils such as meatballs or sausages to boil until cooked.
3. Simmer
- Put the "steamed rice dough" we made.
- Simmer with a central fire for 3-5 minutes until the sauce water begins to draw and seep into the dough (the dough will look shiny and chewy).
- Tip: Don't be too strong at first. The tock will mess up.
4. Decorate and serve
- Sprinkled with Japanese scallions and roasted white sesame seeds.
- Served with quince rubber boiled eggs. It's like eating in Myeongdong.
Instructions for newbies
- Grind the rice silently: The finer the rice is to be grinded, the softer the tongue, not the grains.
- Viscosity: If the powder is broken, it will dry to warm the water a little. If it is liquid, add oil flour.
- The starch is the heart: Don't cross the cassava starch, because it's the one that makes the "chewy" version of the dogbogie.
