For 500 grams rice cakes circa (serving 4)
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.
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.
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).