#pumpkin_rice_cake #sticky
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Please understand these.
I decided to make a pumpkin Injeolmi with dried slices of pumpkin.
My hands go on because the pumpkin smells pleasant, sweet with castella powder.
It's comfortable to use punching machine when you make sticky rice cakes.
If you knead dough for 5 minutes by hand, you can make delicious Injeolmi.
※viscosity control for Injeolmi
The viscosity of Injeolmi depends on the water and the dough. But the viscosity can be adjusted according to the amount of water at home.
I introduced 4g~8g water per 100g wet glutinous rice flour. The viscosity varies depending on the amount of water.
My husband likes soft, slimy Injeolmi but Iike sticky texture. Adjust the amount of water and make a rice cake for me.
[Ingredients]
for rice cake
400g wet glutinous rice flour (rice flour mixed with salt/ If salt is not added, add 12-14g salt per 1kg rice flour)
4g water + 32g steamed pumpkin
3g gardenia seeds powder (yellow color)
powder for wrapping
100g castella (you can choose like mung beans, bean flour and others.)
etc.
oil, salt water (5g salt per 100ml water)
[How to make]
You can check the process of making on video.
[the best taste, hardness, storage]
If you like sweet flavor, eat it immediately. But you don't like sweet flavor, eat it after 4~5 hours. The sweetness of the castella turns into a mild taste that is permeated with rice cakes.
If you don't eat it immediately. you can keep it frozen and leave it at room temperature when you eat it.
It's not bad to eat at room temperature except summer.
I recommend freezing if you don't eat rice cake immediately in summer.
※Rice cake and bread have the fastest aging at refrigerator temperature.