Grace sisters' MNSG
MNSG :: cooking day, Jeung-pyeon.
Hello. Here is MNSG. Today..
I am gonna make Jeungpyeong, Korean traditional rice cake.
currently, the weather is so hot.
the weather feels like a steamed pot but it is somewhat ideal temperature for fermentation.
the fermentation should be on between 35 and 40, so now you do not need the machine to ferment, just use room temperature.
so now, I am introducing the ingredients of Jeung-pyeon.
first of all
the most important thing is, of course, rice!
this is wet rice powder.
we grained 500gs of soaked rice.
We mixed normal white rice and Jagwangdo(Korean native rice, a bit red).
The second thing is rice wine, Makgeoli.
I would like to say that you have to use draft(생) rice wine which contains the live bacteria.
so the bacteria inside the wine works to ferment
remember Saeg ! draft rice wine.
the amount of the wine is..
when you use the rice powder about 500g
the wine would be 150ml.
and the next is sugar.
You can use any sugar. I used organic raw sugar.
It is about 80gs
plus, water 3/4 cup, about 150ml.
there are some tools to cook rice cake.
big bowl.
and sieves
somewhat rough one and fine one.
as if you make a bread and you sieve the wheat flour with fine and rough sieves to make the bread have better quality,
rice cake making is the same.
I recommend you to use these two different sieves for good cake.
and the bamboo steamer
the pot
which contains boiling water.
of course you can use any pot you already have.
well
the first step of making Jeungpyeon is
sieving
firstly using rough one and then fine one. twice in total.
please, do not leave any big fragment.
and I think Jeungpeon would have better taste when the particles in it are really fine.
now I am using the fine sieve.
the size of each sieve various. you can choose bigger fine sieve when you want to make big amount.
it's done!
shift it to the big bowl.
I finished sieving.
on this,
put the rice wine and warm water (about 50c degree) and sugar to ferment.
let's boil some water.
3 times of 1/4 cup
(the measuring spoon is 1/4 cup)
let's put some sugar.
1/2 cup
when you pour the sugar, it reacts like bubbling.
if not so,
you should try other rice wine or
.. there is a possibility to fail.
50c degree water
3/4 cup
one
two
three
mix this well till the sugar is dissolved.
stir~~~~~~~~
stir~~~~~~~~~~~~~~~~
this juice will not be poured at once.
small amount and then small amount
you should control the moisture
it smells sweat!
like this
I've just put two cups.
and one more 3 cups in total.
the concentration like this seems okay.
too light? nope?
no. when the rice powder is soaked, it absorbs the moisture.
it would look fluffy as it is fermented,
mix well without lumps
it looks good.
after mixing
leave this mixture to ferment on the degree between 35 and 40 c
firstly,
wrap this and
after covering
the first fermentation is 4 hrs
and then
stir it to remove the gas
and then again
2hrs of second fermentation
lastly
after removing the gas from the mixture and third fermentation.
fermentation done and steam!
now I am conducting the first fermentation.
7hrs of fermentation in total?
right
now, the room temperature inside is about 30c
so, I will put this outside (was about 36~40c) under the shade.
on progress
right after the 1st fermentation, removing the gas stiring the mixture
after 2nd step
we have just finished 2nd fermentation.
well, there is two kind of this rice cake. plate and drop shapes.
you can find the round-shaped cake in rice cake shops.
if you make the cake with this small rectangular or round shape pan, they are drop-shaped jeung-pyeon.
if do so with this whole steamer, it is 'plate' jeung-pyeon.
we will do 3rd fermentation after putting the this on the pans and then steam.
please do not fill fully.
should be about 70% of the pan.
shaking to remove the bubbles
well, the 3rd fermentation is just completed.
we are about to steam the cake.
they have swollen up.
before you steam the rice cake,
you should check that the water is boiling.
firstly 5mins on low heat,
and then 10mins on high heat.
and again another 5mins on low heat
done!!!
looks good
(If you rub some oil on the pan before pouring the cake mixture, you can easily separate the cake from the pan.)
decorating with dried edible flowers
Korean traditional fermented rice cake with native rice, Jeung-pyeon is completed.
If you give a bit of attention on fermentation process, you can make a good cake.
so, please try this tasty, sweet and tender rice cake.
until now, we are MNSG.
bye bye
Grace sisters' MNSG
