It doesnt feel quite right- it's just sort of… sticky and squishy with no real structure? I'm not sure what I did to make it feel odd. I also dont really know what fresh tteok is supposed to feel like, but I dont feel like this is it?
by RottingMothball
9 Comments
does not look appetizing
My guess is moisture content is too high & you didn’t work it enough.
What is the recipe? I presume you used flour to make this and not the rice itself?
What knife is that?
Did you use glutinous rice instead of sushi rice?
Did you use hydrated rice flour?
Looks like mochi. did you use the right rice flour for this?
I know this isn’t the *right way* to make it, but I’ve found success blending sweet rice flour with regular (long grain) rice flour because I can’t get the medium grain rice flour and didn’t want to make it myself. A 1:1:1 ratio by volume of regular rice flour: sweet rice flour: hot water worked well for me, add a pinch of more of salt depending on the size of recipe.
I think 2:1:1.5 would make it a bit more firm, but I like it a little soft and chewy. The dough needs to be steamed or cooked in the microwave with short intervals before kneading and shaping. I used a stand mixer with a dough hook to knead.
congrats, you now have mochi! hehehhe
Yeah, it’s looks like you mushed it all up in your hands instead eating it. Most Koreans prefer the insert in mouth and chew technique.