For 500 grams rice cakes circa (serving 4)

Phase 1

500 grams short grain rice

water (as needed)

wash the rice under running water until the discarded water gets clear.

Cover it with fresh water and set aside for 8 hours.

Phase 2

Drain the rice and set aside into the colander for 30 minutes.

Then put the rice into a grinder and grind it finely. Sieve the flour on a sieve. Then go to phase 3.

Phase 3

500 grams short grain rice flour (check phase 2)

2 tbs sesame oil

160 grams boiling water

1 tsp salt

Mix the flour with the salt and the boiling water.
You will obtain a semi-thick cream.

Cover the recipient with cling film and cook the mixture into the microwave oven for 2 minutes. Take out, and mix well with a wooden spoon.

Cook the mixture again for further 2 minutes. Take out from the container and beat firmly with a pestle for 5 minutes. Knead then with your hands for further five minutes (until it gets compact).

Divide the dough into 4 parts and roll each part into cylinder shaped rolls 1,5 cm diameter. Slice them into 4/4.5 cm long pieces.

Grease them with the sesame oil and preserve inplastic bag (1 day in refrigerator or 1 month into the freezer).