[sub] ⁎ᵕᴗᵕ⁎ 쫄깃쫄깃, 예쁨예쁨해! 사탕절편, 옥춘절편, Satang-jeolpyeon, 달방앗간

#Satang-jeolpyeon #chewy

※🎥 If there is no language of your country in the subtitle, you can add your language by clicking "Add Subtitles" in the subtitle option. / Automatic Translation Function
※ I am translating English subtitles or through an external translator, and there may be mistranslations.
※The foreign language subtitle translation of this video was translated using an automatic translator, so there may be mistranslations.
Please understand these.

This rice cake is made in a similar shape to the candy we used to eat a long time ago in Korea. That's why it's called Satang-jeolpyeon.
Satang=candy
Jeolpeyon=a kind of rice cake

This rice cake is not sweet because it is seasoned only with salt. But thanks to the taste of salt and sesame oil, you can enjoy it plainly. If you want something sweet, eat it with honey or oligosaccharide.

[Food Ingredients]
200g  wet-rice flour
(If the rice flour does not contain salt, add 1.2 to 1.4g of salt per 100g of rice flour.)
66g water (33g water per 100g of rice flour)
a little sugar (on the cotton cloth)
cooking oil
Salt water (one teaspoon salt in 1/2 cup water)

natural powder for colouring
0.6g  sweet pumpkin powder
0.6g  purple sweet potato powder
0.3g green tea powder
0.3g cactus fruit powder
0.1g blue gardenia seed powder
a little sesame oil


[Making process]
Please check the process through the video.


[storage]
You can keep it soft at room temperature for about 12 to 24 hours.
(It depends on the thickness of rice flour, the amount of water it contains, the degree of dough, and the degree of storage.)
However, if you want to leave more than that, it's better to keep it frozen.
Then, when you want to eat it, steam it back or roast it and eat it.

※The aging of rice cakes progress rapidly at room temperature or at refrigerator temperature.