BELLALEAN: Sesame sweet rice cake

Sesame sweet rice cake - Kke Chal Pyun

This is another variation of flat sweet rice cake. Since this is made of sweet rice flour, the result is a very chewy textured cake. It is usually made rectangular shape and cut into serving size.
The cake shown above is cut into bite size and wrapped individually, making it look almost like a biscuit.

Unlike rice flour, when you cook with sweet rice flour, you only need to sift it through once.

Ingredient

Sweet rice flour 5 cup
Salt 1/2 TBSP
Sesame seeds, ground 1 & 1/2 cup
Black sesame seeds, ground 1/3 cup
Sugar 1/4 cup
Water 1-3 TBSP depending on how moist the flour is

Here is how you make it.

1. Soak sweet rice in cold water for 8-12 hours. Ground sweet rice ( you will need to prepare this as lump sum amount and ask a local miller to ground it for you. Then you can freeze it into portions until you need it)
and add salt.

2. Add small amount of water. Start by adding 1 TBSP at a time and test it to check the water content - refer to my previous posting on Blueberry Rice cake for water content testing. - Too much water will make the final cake too pasty. Once you have the right water content, sift it through once.

3. Prepare sesame seeds and black sesame seeds by roasting it separately in dry pan. Then ground them. Add pinch of salt to each.

4. Line the steamer with a cloth. Spread the ground sesame seeds to make the first layer as you can see in the picture.