Microwave Rice Cake with Soybean Flour (전자레인지 인절미)

In my childhood, my mom was really strict about my meal.

She hardly ever gave me processed meat or burger or sweet dessert.

She even made mayonnaise and fish cake at home.

Whenever I watch food documentaries such as Food matter, Food, INC...

I think of my mom and her love and healthy recipe.

Rice cake is one of my favorite snacks.

The great thing about rice cake is its simple ingredient.

Gluten free, no oil, less sugar, no baking powder!!

My dad bought a rice cake machine from Japan during his trip since I loved rice cake.

Making rice cake was quite complicated even with the machine.

However, I'd like to introduce you an easier way to make rice cake.

Honestly, my mom's recipe is better but I believe you don't want to spend 10 hours on making this small treat.

 Rice Cake with Soybean Flour

 

With microwave and sweet rice flour, you can make fresh, warm rice cake in 10 minutes.

Yes, believe me, 10 minutes.

It is faster than you go to a supermarket and buy one.

Let's start!

<Ingredients>

Mochiko (sweet rice flour)-300g

water-350 g

sugar-50g

salt-1/2 ts

Roasted soy bean flour-some

Sweet rice flour

This is the sweet rice flour I use. You can use any kind of sweet(sticky) rice flour.

 

Mix sweet rice flour and sugar and salt.

Add water, mix well.

Cover it and microwave 90seconds.

Mix it well again.

Cover it again and microwave 120 seconds.

Mix it well again.

Cover it again and microwave 60 seconds.

 

Mix it well again.

Cover it again and microwave 60 seconds.

Then the rice cake is ready.

Roasted soy bean flour

Spread roasted soy bean flour on cutting mat or some flat place that can handle the heat.

Carefully spread hot rice cake.

 

Turn it over and cut it into a bite size with scissors.

 

Mix them well in a bowl so that each pieces don't stick together.

 

Done! Yummy warm rice cake!!!

Or, you may add some syrup if you want.

Please be careful to use honey with this recipe.

Agave syrup was better with this recipe.

Oven Walnut Mochi,Rice Cake (LA 찹쌀떡, 오븐 찹쌀떡)

Today's recipe is very special for those Koreans who live outside of the country.
In my childhood, my favorite dessert wasn't cake or cookies.
It was rice cake. Japanese calls it as Mochi.

Making rice cake needs a lot of effort so Korean immigrants invented easier way to cook alternative rice cake.
They named it "LA chpssalduk" means "LA rice cake"
I assumed that it named that way cause LA has so many Korean immigrant.

LA Rice Cake

Anyways, I love this easy recipe so much.
It is not super sweet, you can add nuts and fruits as you desire, even gluten free!!
Just mix and bake-Boom! it's done!!

Time to start!

< Ingredients- 9x9 inch oven pan >

Mochi powder-2 cup
Baking powder-1ts
nuts(any kind)-chopped, 3/4cup
Sugar if you need ( I didn't use)
Sweet red bean paste coarse-250g(8.8once)
Carnation milk(Evaporated)-1can
Milk
Oil-1Ts
dried fruit if you want

Mix all ingredients well. Gradually add milk until the texture turn to a thick oatmeal like.
Pre heat oven 380f.(190c)
Rub oil inside the oven pan and pour the dough and bake it.

Mix all together

It takes 40-60min. Poke it with toothpick.

If the liquid on the toothpick, you have to wait longer.

Well baked rice cake

When it's done, wait until it cools down.

If you try to take it off from the pan when it's warm, 

you will mess up with the shape of the cake.

 

Walnut rice cake

When it's cool enough, carefully take it off from the pan and cut it into one bite size.

If you want to store longer than 1 day, store it in the freezer.

Thaw them in the room temperature approximately two hours before you eat.

Spicy ox tail stew (매운 소 꼬리 찜)

It's been ages I haven't taken care of this blog :(

I apologize to those people who supported me a lot.

I've been busy post things on my Korean blog.
Visit my Korean blog(blog.naver.com/alohayang)

It has a lot of informations about cooking and restaurants in Hawaii.

Hope you enjoy it.

If you can't read Korean, feel free to ask me to translate any post that you are interested.

Today, I'd like to share spicy ox tail recipe.

Do you enjoy having ox tail soup?

Korean does too. Just our recipe is very different.

Since ox tail is really heavy, Korean spices are the best match for that.

Once you try this, you will forget your old ox tail recipe with tomato.

Spicy Ox Tail Stew

Cooking ox tail originally takes long time to make the meat soft.

However, the recipe itself is quite simple.

Please try it while you read a thick book ;)

Let's start!

< ingredients >
Ox tail -one pack. Will make sauce a lot so doesn't matter how much you use.

Garlic clove-4

Onion-half

Ginger-1inch

Fresh black pepper corn-some

<extras>

carrot, potato, onion-one bite size

Green onion if you have

< sauce >

Same sauce with Spicy Chicken Recipe.

Please make this sauce a lot and use it for any meat.
gochujang(Korean pepper paste) 6 table spoon,
shoyu 4 table spoon,
rice wine 4 table s,
Mirin 4 table s,
pepper powder and minced garlic and sugar and honey each 5 tea spoon,
ginger powder 1/2 tea spoon,
pepper

1. Wash ox tail with cold water and make some slits.
Soak it into the cold water and wait 2-4 hours.(to get rid of all blood)
Wash it again and put it into the boiling water with onion, ginger, garlic and pepper corn.

First boil

When the meat is almost cooked(medium welldone), wash them with cold water.

 

Second boil with the sauce

 Put clean ox tail into boiling water with the sauce 

Cover and keep boil it until the meat is soft enough to poke with chopsticks.

Consistently add spoon full of water.

Add Vegitables

When the ox tail is soft enough, add vegitables and add more sauce if it is necessary.

Spicy Ox Tail!!! Yummy!!!

When all ingredients absorb most of the sauce, it's time to eat.

<Tip>

Try to get rid of all blood from the bone.

Take your time. Wait until the meat is soft enough.

Make a lot of sauce and store it in the refrigerator.

Add sauce gradually to suit your taste.