[sub] ⁎ᵕᴗᵕ⁎ candy-shaped rice cake "Satang-jeolpyeon", Korean dessert, Dalbangatgan 

#Satang-jeolpyeon #chewy
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Please understand these.
This rice cake is made in a similar shape to the candy we used to eat a long time ago in Korea. That's why it's called Satang-jeolpyeon.
Satang=candy
Jeolpeyon=a kind of rice cake
This rice cake is not sweet because it is seasoned only with salt. But thanks to the taste of salt and sesame oil, you can enjoy it plainly. If you want something sweet, eat it with honey or oligosaccharide.
[Food Ingredients]
200g wet-rice flour
(If the rice flour does not contain salt, add 1.2 to 1.4g of salt per 100g of rice flour.)
66g water (33g water per 100g of rice flour)
a little sugar (on the cotton cloth)
cooking oil
Salt water (one teaspoon salt in 1/2 cup water)
natural powder for colouring
0.6g sweet pumpkin powder
0.6g purple sweet potato powder
0.3g green tea powder
0.3g cactus fruit powder
0.1g blue gardenia seed powder
a little sesame oil
[Making process]
Please check the process through the video.
[storage]
You can keep it soft at room temperature for about 12 to 24 hours.
(It depends on the thickness of rice flour, the amount of water it contains, the degree of dough, and the degree of storage.)
However, if you want to leave more than that, it's better to keep it frozen.
Then, when you want to eat it, steam it back or roast it and eat it.
※The aging of rice cakes progress rapidly at room temperature or at refrigerator temperature.

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