In Korean, this Rice Flour for Rice Cakes has many names: Ssal Garu 쌀가루, Tteok Ssal Garu 떡쌀가루, or Maepssal Garu 멥쌀가루. They all refer to the same thing; a powder or flour made from soaked short grain rice while it is still wet. If you want to make Korean Rice Tteok (not sweet rice), then this powder is what you need.
2cupshort grain ricemakes 4 cups ground rice powder or ssal garu
1/4tspfine sea salt
Soak rice in 5 cups of water for 5 hrs or more.
When rice is fully soaked, drain for 30 minutes or more until rice is evenly drained with no pools of water in the colander.
Add to the blender, rice and salt. Grind the rice on high speed into fine powder. Overall, you should blend at least 3 minutes. Pause 2-3 times during the blending process to scrape off any rice that is stuck to the side that's not being ground.
Rice should be so fine that the powder should get pasty when you rub it between your fingers. It can still feel a little gritty and that's OK.
Using a large sieve, sift the rice powder to remove any large pieces of unground rice.
Store rice powder (Ssal Garu) in the fridge for up to 2 days and in the freezer for few months.
Recipe by JinJoo Lee at www.kimchimari.com(c) All content on this site are copyright protected and images are ALL registered at the U.S. Copyright Office. Please do not use my images without my permission. If you’d like to share this recipe on your site, please modify or re-write the recipe and link back to this post as the original source. Thank you.