Question Korean Sticky Rice Cakes
I want to make them. I see that I am to use short grain white rice. I am wondering if anyone knows if Bob's Red Mill Stone Ground Rice Flour is the proper rice for this. If not, what is (that I might be able to buy online).
Thanks ahead of time.
I assume you're making tteok/dduk for soup or ddukbokki, not sweet injeolmi or songpyeon?
For tteok, the bob's rice flour might be too grainy (http://chowhound.chow.com/topics/885946), but if you mix it with the Mochiko (sweet rice flour) that JungMann mentions it might work okay.
If you have questions about the process, you may be able to find answers by posting here:
Greymalkin you are right in your assumptions. I am a near neophyte in all things Korean cooking. Thank you for suggesting aeriskitchen. That is actually where I got the notion to go for making my own sticky rice cakes.
Mochiko it is! Sadly I think I had it sitting in my cabinet for a few years untouched. I bought it in town a while back and then forgot why I bought it. Getting older bites.