tteok-sudan
Ingredients: Schisandra berries (omija), purified water, honey, store-bought rice cake, potato starch · 1440 min cook time · 310kcal · ~₩12,000
Ingredients
0.25cup Schisandra berries (omija), 1cup purified water, 1cup honey, 0.5cup store-bought rice cake, 2큰술 potato starch, 1cup ice, 1큰술 pine nuts, 1cup sparkling water
Instructions
1. Rinse 1/4 cup of Schisandra berries (omija) in cold water.
2. Place the rinsed omija in a 2.5 cup jar and add 1 cup of purified water. Close the lid and soak for 24 hours.
3. After soaking, strain the omija, pressing down to extract all the liquid. Discard the solids.
4. Add 1 cup of honey to the omija liquid and mix well until the honey is dissolved.
5. Pour the omija-honey mixture back into a container and refrigerate.
6. Take 1/2 cup of store-bought rice cake and slice it into small, round pieces.
7. In a bowl, add about 1 tablespoon of potato starch to the sliced rice cakes and mix to coat each piece.
8. Boil water and add the coated rice cakes. Cook for about 2 minutes until they float and are very soft.
9. Remove the rice cakes from the boiling water and rinse them in cold water. Drain very well.
10. Add another tablespoon of potato starch to the rinsed rice cakes and coat them nicely.
11. Reheat the water and add the rice cakes again. Cook for about 2 more minutes.
12. For the traditional way: In a bowl, add some ice, a quarter cup of the cooked rice cakes, and pour the sweet omija-honey water over it. Garnish with pine nuts.
13. For the mocktail style: In a glass, add some ice, a quarter cup of the cooked rice cakes, and about 1 cup of sparkling water. Stir and garnish with pine nuts.
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