Baekseolgi: Korean Steamed Rice Cake

Rinse the rice thoroughly under cold water until the water runs clear. Soak in enough water to cover by 2 inches for at least 4 hours or overnight. Drain well.

Spread the drained rice on a clean cloth and pat dry. Grind in a high-speed blender or grain mill until you get a fine, fluffy flour. Sift through a fine-mesh sieve to remove any coarse bits.

In a large bowl, combine the rice flour, sugar, and salt. Gradually add water while mixing with your hands, breaking up any lumps. The mixture should hold together when squeezed but not be wet.

Pass the mixture through a fine-mesh sieve or a food processor to aerate and ensure no large clumps. This step is key for your rice cakes to become fluffy and chewy.

In a steamer set over boiling water, line the steamer basket with parchment paper or a clean cotton cloth. Alternatively, use a heatproof mold lightly greased with a neutral oil.

Gently spoon the sifted rice-flour mixture into the prepared mold or steamer basket. Do not press or pack it down—let it stay loose so steam can circulate. Smooth the top with a spatula.

Cover the steamer and steam over high heat for 20 minutes, or until a skewer inserted in the center comes out clean. Avoid lifting the lid during the first 10 minutes to keep steam inside.

Remove the rice cake from the steamer and let it cool slightly in the mold for 10 minutes. Turn out onto a cutting board and cut into desired shapes with a wet knife.