![[sub]˘▾˘ Jeung-pyeon doesn't go bad in Summer. Jeung pyeon, fermented rice cake, dalbangatgan](/img/logo.svg){kind=logo}
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Please understand these.
I made a Jeung-pyeon which doesn't go bad in Summer
In the days when there was no refrigerator, it would have been difficult to let food in the summer. Jeung-pyeon didn't go bad even if it left at room temperature, so I thought how good it was.
The process of making Jeungpyeon is not complicated but depending on the fermentation, it can be different result. ^^
So even if you do not see the results I recommend you try several times. And it takes a long time for fermentation, it seems to complicated but let Makgeolli handle this. ^^ In that sense, there is no rice cake as easy as Jeung-pyeon.
[ingredients]
For rice cake
600g wet-milled rice flour(fine flour/ rice flour mixed with salt/ If salt is not added, add 12-14g salt per 1kg rice flour)
180g water 40-50℃, 100g sugar, 180g raw-Makgeolli(certainly)
besides
cooking oil for pan (wused unscented coconut oil)
[cooker]
※ The drop Jeung-pyeon mould used the thing which was stainless steel + coating. You can also use a silicone or other heat resistant mould.
Round drop Jeung-pyeon mould (diameter 40mm * 18mm in height), square drop Jeong-pyeon mould (47mm in height * 18mm in height), Mould in Penang (60mm wide x 70mm wide x 45mm high)
[How to make]
1. Mix
2. About 4 hours at the 1st fermentation 30-35 ℃
3. the 2nd fermentation at 30-35 ℃ for 2 hours
4. (12-24 hours in the refrigerator if you use the next day)
5. 3rd fermentation 30 minutes at 30-35 ℃ (or can be omitted if fermented in refrigerator)
6. Put it in a mould for 30 minutes at 30-35 ℃ (If it's not summer, boil water, turn off the heat, put it on the steamer for 5 minutes or steam it for 5 minutes on low heat.)
7. Steam for 15 ~ 20 minutes (Because the steaming time varies depending on the size, make sure to cook with a wooden skewer.)
8. Cooling down
9. Take out from mould and apply oil on top
※ In my experience, when the 3rd fermentation was done in the refrigerator, the top was soft and the inside was a little more stable, finer and denser.
Please check the video to make.
[the best taste, hardness, storage]
You can eat well at room temperature for 2 days without hardening. If you do not eat, you can put it in the freezer and warm up it in a microwave or steam it in a steamer.
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2 сен 2019
