Ingredients:
150 grams (1 cup) rice flour
1 tablespoon Wheat Starch
5 tablespoons of Cooking Oil
160ml Cold Water
500ml Hot Water
Half teaspoon of Sea Salt
Topping Ingredients:
6 tablespoons of sweet preserved radish
2 tablespoons of salted preserved radish (optional)
3 tablespoons of minced dried shrimps
Cooking oil for stir frying
2 tablespoons of coarse sugar
2 tablespoons of minced garlic
Method:
Lightly greased 10 aluminium pie cups (traditional serving).
Since I do not have any of the aluminium pie cups, I replaced with the standard Korean metal rice bowl. For the ingredients provided above, you can fill four standard Korean metal rice bowl with 90% full of flour mixture.
Have a steamer ready with adequate hot water for steaming about 15 to 20 minutes and pre-steam the metal bowl with flour mixture.
In a big mixing bowl, add the 160 ml cold water, rice flour, wheat starch and stir well.
Add in 5 tablespoons of cooking oil and sea salt. Stir well.
Add the 500ml of hot water and stir well.
Fill the flour mixture to the pre-steamed metal rice bowl with about 90% full.
Steam in the steamer under medium to high heat for about 15 to 20 minutes or when the cake is fully set.
Let it cool completely before using a bread butter spreader to take out the steamed rice cake from the respective metal bowl. Set aside.
In the meantime, add some cooking oil to the frying pan and stir fry the minced garlic and the ingredients for the topping.
I do not like the topping to be too oily, therefore I have minimized the cooking oil quantity.
Over medium heat, stir fry the ingredients until the radish turn slightly brownish and fragrant. Add in the dark soy sauce and sugar.
Stir fry for another one to two minutes until well mixed and sugar has dissolved.
You can store the cooked topping ingredients in a small claypot and heat it up before serving.
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