Table of Contents
The traditional Korean style doesn’t use them, but you can add them if you like. Cover the cake with the cloth and steam over high heat for 30 minutes. Turn off the heat and open the lid. Uncover the cake and carefully lift it out using the sides of the cloth.
Directions Thaw out the package of frozen rice flour and put it into a large bowl. Add water and salt. Sift the rice flour twice, then add sugar and sift once more. Add 10 cups of water to the bottom of a steamer and bring to a boil. When the water boils, place a wet cloth or cheese cloth over the rack and put the cake ring on top.
Preheat oven to 310 F degrees. In a large mixing bowl and a whisk attachment, beat the egg whites on medium speed until foam starts to appear. Add the sugar in four increments every 10 seconds. Beat until fluffy peaks begin to form. Add vinegar and beat some more until peaks are almost stiff but not solid stiff.
Add the second egg and do the same. Scrape down the bowl and mix until fluffy on medium speed, about 30 seconds. Pour the batter into the prepared pans and give each one a couple of solid taps on the countertop to release any air bubbles. Transfer the pans to the preheated oven.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…