ups water overnight.
Combine rice with coconut milk, sugar, and
Combine well the sweet rice flour and the salt in
owl.
Add the duk (rice cake), dashida, sesame oil, garlic, and
In large pot,
boil coconut milk and sugar for about 25 minutes (should become like syrup).
Transfer cooked rice into pot and mix until
rice
is
well
coated.
Cook
for 10 to 15 minutes; keep stirring.
Place
rice
mixture in a 9 x 13-inch pan lined with wilted banana leaves or sprayed with Pam.
Bake at 350\u00b0 for 20 minutes.
Cool; cut with plastic knife.
Place marshmallows on rice cake.
Place in microwave for 10 seconds.
Place chocolate chips on top of marshmallow.
Microwave for 15-30 seconds.
In a kettle combine red beans with 1 quart fresh water and bring to a boil.
Discard water and boil red beans with 1 quart fresh water for 20 minutes.
Wash sweet rice and soak it with the above water for 30 minutes.
Combine red beans and sweet rice into steamer and cook it for 1 hour.
Sprinkle toasted black sesame seed and salt over rice before serving.
Soak rice cake (ddeok) in water for one hour. Drain.
While the rice cake is soaking, prepare the vegetables, fish cake and seasonings.
Put a wok on high heat. Add sesame oil and beef. Stir-fry for one minute.
Add the 3 cups of water and bring to a boil. Season with soy sauce, sugar and garlic. Add rice cake (ddeok) and let boil again.
Add the cabbage, onion and carrot. Reduce heat and cook until the rice cake gets tender.
Add the fish cake, green onions, salt and pepper to taste.
Cook for another minute until heated through.
Soak the rice cake in cold water for 30
Spread peanut butter on rice cake.
Top with chocolate bar and marshmallows.
Microwave 15 seconds.
Let stand 30 seconds.
Spread peanut butter on rice cake.
Drizzle with chocolate syrup on top.
Sprinkle with raisins or bananas.
Sprinkle with cinnamon.
Enjoy.
Spread the nut butter on the rice cake.
Top with sliced bananas.
Sprinkle with cinnamon.
oftens.
Combine the cooked rice, sweetcorn, green onions and pepper
1) Prepare boiled eggs, cut the veggies and abura-age.
2) In a bowl, mix gochujang sauce.
3) Boil the water in a frying pan. When it has boiled turn down to medium heat and add rice cake.
4) When rice cake is soft, simmer on a low heat and add all ingredients and combine with gochujang sauce.
5) When veggies are cooked through and sauce is thick, top with shredded cheese.
6) Sprinkle white sesame seed on top.
Sift white rice flour, brown rice flour, sorghum flour, potato starch, tapioca starch, sweet rice flour, rice starch, baking powder, and vanilla powder together twice in the bowl of a stand mixer. Add superfine sugar and salt; whisk together using the whisk attachment on medium-low speed, about 2 minutes.
You will also need sterilized cotton gauze cloth (approximately 20 inches square).
Beat margarine and powdered sugar until smooth.
Add slowly the eggs, coconut juice or milk, rice flour, water, salt and vanilla. Grease and flour 13 x 9-inch pan.
Bake 40 minutes at 350\u00b0 until barely light brown.
Cool.
Sift powdered sugar over, if desired.
Cut into squares.
Soak 2 cups sweet (sticky) rice in 3-4 cups water
Preheat oven to 350 degrees F (175 degrees C).
Mix rice flour, 1 cup coconut, sugar, and baking powder together in a bowl. Whisk milk, oil, eggs, and vanilla extract together in a separate bowl; stir into flour mixture until well mixed. Fold red bean paste into rice mixture and pour into a 9x13-inch baking dish.
Bake in the preheated oven for 1 hour. Cool at room temperature for 15 minutes before serving. Garnish with about 1 tablespoon coconut.
After making your sweet rice, (follow the directions on the
nd mix well. Add chicken, sweet peas, olives, chorizo, salt, and