My food obsessions have fixated on making ddeok, or rice cake. It was one of the few items that my mother did not make at home and thus very mysterious as to it’s manufacture. Below is the link to Maangchi’s recipe for one of my favorites, but the final step eludes me. Pictured is my latest attempt but the problem is getting a good flow of steam without overwhelming the ddeok and basically creating sticky mochi. This batch was almost there but not quite and I had to throw it out.
The seal around the steamer has to be tight to direct all the steam into the cooking chamber. Oh well. Will have to try again.
http://www.maangchi.com/recipe/mujigae-ddeok
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It looks great to me though! You are such a hardworking cook! : )
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It looks pretty in your picture. I am going to attempt to make it this week. Hopefully mine will turn out half as nice as your ddeok did. I am aiming for the five layers like Maangchi’s, but I may end up with just one layer.lol. Thanks for the tip about the steamer.
Look at that fluffy goodness! Why’d you throw it out for?
Only the edges were done. You have to have a perfect seal to channel all the steam through the ddeok.