This is just one variation of how to make these traditional white cylindrical rice cakes (떡-dduk) Korean people make for Ddukbokki (떡복기) and other foods. You can always microwave; it’ll be faster, but it’ll remove the moisture from the rice cakes, so if you don’t eat them quick, they’ll become dry and hard.

Another healthy reminder to mention is that you can always tweak a recipe. Add water little by little to make sure the flour doesn’t get too moist. If it seems cooked within a less amount of time, then work with it. If it seems kneaded enough, then so be it. Just don’t add too much salt. Get the drill?

NO mochiko sweet/glutinous rice flour is used. It is short grain rice powder/flour.

This is a video response to AerisKitchen’s tutorial on how to make homemade sticky rice cakes for TteokBokkI and TteokGuk (떡볶이 떡).

Music: The Cello Song by Steven Sharp Nelson from ThePianoGuys
I apologize that this is blocked in some countries because of my music choice…maybe I should make my own music…

Next time maybe I’ll make mochi It’s very easy and simple!!! and maybe I can try and make this video again in better quality.

I actually have some subscribers, let it be known that I’m still in school studying so I can’t focus on making random videos as my name suggests, but one day I intend to make a video of my travels

If you read this description, then comment below and write “Read as much as you eat rice.” I took this little idea from emmy