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Preparation
15 minutes
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Cooking
25 minutes
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Difficulty
Easy
Tokbokki or rice cake is a traditional dish of Korea. As soon as it was introduced to Vietnam, this dish became popular and was prepared in many ways; you can make rice cake from glutinous rice flour at home without having to go out to buy it, let’s cook with sister Trang to make this delicious snack right away!
Ingredients for Making Tokbokki from Glutinous Rice Flour For 2 people
Glutinous rice flour 8 tablespoons Wheat flour 2 tablespoons Tapioca starch 1 tablespoon Tomato 1 piece Green onion 2 stalks Chili sauce 4 tablespoons Roasted white sesame 1 teaspoon (roasted sesame) Soy sauce 2 tablespoons Korean chili powder 1 tablespoon Common seasoning a little (Sugar/ seasoning powder/ monosodium glutamate) Cooking oil 2 tablespoons
How to choose fresh ingredients
How to choose fresh tomatoes
- When buying tomatoes, you should choose those that are firm and plump with bright red color, evenly colored and giving off a mild characteristic aroma.
- Freshly picked good tomatoes will have the stem tightly attached to the top of the fruit.
- Prioritize buying tomatoes of medium size, not too big and not too small, because overly large tomatoes will have thick flesh, making them less tasty when cooked.
- Avoid choosing tomatoes that are bruised, ripened unevenly, have fallen stems, or have signs of pests or wrinkled skin, and feel soft and mushy when touched.
Where to buy sticky rice flour?
You can easily find sticky rice flour at supermarkets, grocery stores, specialized baking supply shops, on e-commerce websites, or at TasteVN stores near your home or order online at bachhoaxanh.com.
How to make Tokbokki from glutinous rice flour
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Mixing the flour
First, you mix together 8 tablespoons of glutinous rice flour, 2 tablespoons flour, and 1 tablespoon tapioca flour into a bowl.
Next, add 1 cup of water (rice bowl) into the flour and knead the mixture until the dough is smooth.
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Shaping the dough
Once the dough is well-kneaded, divide it into small pieces with your fingertips and shape each piece into Tokbokki or as desired.
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Boil tokbokki
You boil 1 pot of water and drop each piece of tokbokki into the boiling water for 5 – 7 minutes over medium heat.
You boil until the rice cake pieces float to the surface of the water, indicating that they are cooked, and then you scoop the tokbokki out.
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Cook tokbokki
To make the tokbokki sauce, add 4 tablespoons of chili paste, 1 tablespoon of Korean chili powder, 2 tablespoons of soy sauce, 1 teaspoon of seasoning powder, 1 teaspoon of sugar powder, 2 tablespoons of sugar, and mix well.
Place a new pot on the stove and add 2 tablespoons of cooking oil. When the oil is hot, add diced tomatoes and sauté the tomatoes for 5 – 7 minutes until fragrant.
When the tomatoes have softened, add the sauce mixture to the pot, then add 1.5 cups of water (rice bowl) and season to taste.
Cook the sauce mixture with the tomatoes on medium heat for 5 – 7 minutes until the mixture thickens, then add the boiled tokbokki, cover the lid, and cook on low heat for 10 minutes before turning off the stove.
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Final Product
You place the tokbokki on a plate, sprinkle a little green onion and sesame seeds to enjoy.
Tokbokki is made from delicious glutinous rice flour, long and soft, appealing with a light spicy sauce that is very flavorful. The best time to enjoy tokbokki is when it is still hot, this snack will definitely captivate you!
With a simple method and easily found ingredients, you can make tokbokki from glutinous rice flour to treat the whole family. What are you waiting for? Get into the kitchen and make this delicious dish right away. Wishing you all success!
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