Korean Sticky Rice Cakes With Red Bean Paste is a first Mini Korean Cooking Story

Ingredients:

1 Cup Sweet Rice Flour

1/2 tsp Salt

3 1/2 Tbsp Sugar

1 Cup Water

3/4 Cup Red Bean Paste

Some Corn Starch

Yield: 8 Rice Cakes

Method:

1. In a bowl, add the sweet rice flour, sugar, and salt. Stir it.

2. Slowly, add 1 cup of water. Stir it until all of the ingredients are blended.

3. Cover it with plastic wrap. Cook this in the microwave for 3 minutes, take it out, and stir it again. After cooking in the microwave, stir the dough for at least 3 minutes.

4. Divide 3/4 cup of red bean paste into 8 ping pong sized balls.

5. Sprinkle a little corn starch on a cutting board. Roll the dough into a 16 inch long loaf.

6. Cut the dough into 8 two inch pieces. Flatten a piece. Place the bean ball in the center. Wrap the ball with the rice dough. Roll it out smooth.

7. Cover with more corn starch.