The Korean dish called Baekseolgi

The food is considered to be very valuable and tteok luxury at a time when rice is a valuable food so the tteok is served on a special day and presented as offerings. Among the teok Baekseolgi is meaningful, because as snow tteok is written with Chinese characters, meaningful Baek, white, Seol means snow, and a meaningful Gi tteok. With regard to this traditional cake, there is the habit of handing out Baekseolgi to a hundred people on the 100 after a child is born with the hope that her son is always healthy and long-lived.

Materials Baekseolgi (백설기) typical of Korea:

  • 樂威壯 10 cups rice flour
  • 2 tbsp water
  • 1/2 cups granulated sugar

For a fragrant cherry/cocoa (for 1 cup rice flour):

  • 1/2 tsp of powdered cherry
  • 1/2 tsp cocoa powder

Baekseolgi (백설기) decoration typical of Korea:

  • Little Palm
  • fruit of the chestnut and Walnut

How to make Baekseolgi (백설기) typical of Korea:

  1. Clean and soak the rice in water for one day, and then menggilingnya.
  2. Combine the rice flour with the 1 ~ 2 tbsp water and then filtered
  3. Stir in sugar and then filter again.
  4. Alaskan pengukus pot with wet gauze. Place the printer and insert the cake batter into it.
  5. If 1 litre of boiling water, place the pengukus on it. Cover with a wet gauze and cover the pan.
  6. Steamed over high heat for 25 minutes. Turn off the heat and remove the steaming. Place the dish on the table.
  7. Garnish with dates, walnut and pine seeds.