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).