Difference between revisions of "Rice Juice"
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# When a few rices begin to float, boil the juice and then cool. | # When a few rices begin to float, boil the juice and then cool. | ||
| − | [[Category:North Korean Appetizers]] | + | [[Category:North Korean cuisine]] |
| + | [[Category:Appetizers Recipes]] | ||
[[Category:Glutinous rice Recipes]] | [[Category:Glutinous rice Recipes]] | ||
[[Category:Malt powder Recipes]] | [[Category:Malt powder Recipes]] | ||
Revision as of 18:45, 8 May 2012
Description
Yield: 6 servings
Ingredients
- 8 oz Malt flour
- 2 lbs Glutinous rice
- 1 1/2 gal Water
- 1 cup Sugar
Directions
- Here are the two english language recipes that were on the malt flour package from the korean market.
- The stuff is distributed by hanmi, inc and packed in the usa, so it may be widely available in oriental markets.
- I haven"t tried these, but they looked interesting.
- Put malt flour into luke warm water and set aside for more than 1 hour (don't stir).
- Pour the upper clean water into electric rice jar, add steamed rice and Sugar, and keep warm for about 4 hours (do not boil).
- When a few rices begin to float, boil the juice and then cool.
