韩式传统米糕，主要的材料是以白米粉或糯米粉制成，而非面粉。把白米或糯米洗干净后，泡浸在水中；夏天约需
5 -6个小时，冬天则
6-8个小时。泡浸后，濾乾水份，拿到米糕店(떡집)去磨成粉状。所采用的都是天然色素，如艾草粉（쑥가루)，南瓜粉(단호박가루),綠茶粉(녹차가루),覆盆·子·汁(복분자즙)
等。。。。这南瓜米糕蛋糕是用新鲜的南瓜，白米粉和糖制成的。。。。
The main ingredients for the traditional Korean rice cake are rice powder or glutinous rice powder, not flour.Wash the rice or glutinous rice ,soak in the water for 5-6 hours in summer, for 6-8 hours in winter.Rinse and drain, bring it to the rice cake shop to grind. Use the pumpkin powder,green tea powder ,raspberry powder,etc for colouring instead of artificial colouring......I used the fresh pumpkin,rice powder and sugar to make this pumpkin rice cake ....
材料：
白米粉 5 cup（将米泡浸后磨成粉）
白糖 5Tsp
水2 Tsp （p/s ：虽然食谱上是写2 Tsp，但还是要看看白米粉的湿度，也许要多加一些减少，这就要靠多做，用手触摸粉的感觉，从中取得经验）
新鲜的小南瓜半粒，将它切成小片，然后蒸熟，将它压成泥状
草莓，南瓜子 作装饰。。。
做法：
1. 先煮滚一锅的水，待用。在韩国有专用来蒸米糕的锅，称为“물솥“。
2. 将白米粉，南瓜泥和水混合均匀后，放入筛子筛 2次。如果水份太多，成了糊状，很难筛；若配的好，筛出来的米粉，是很轻盈。
3. 把白糖加入已筛过的米粉内，混均后，放入竹制的蒸笼里（대나무찜기)。在未放入蒸笼之前，蒸笼内要放一块与蒸笼面积一样大的紗布 （시루밑)，撒些糖在其表面然后才轻轻的将米粉放入。
4.将竹制蒸笼内的米粉，表面弄平。
5.将蒸笼放在已煮滚热水的锅上，蒸 20-25 分钟。熄火，先不要打开蒸笼的盖子，让它在锅上待上 5 分钟后，才将蒸笼离开锅子。
6. 在一大碟子上铺上一张大张的塑胶纸（可利用塑胶袋，将它剪开，平铺在碟子上），将蒸笼内的米糕倒在碟子上；再用另一个大碟放在米糕的表面，将下面的碟子连同米糕一起倒反过来，拿掉塑胶纸。
7.趁热的时候， 在米糕的表面放上南瓜子作装饰。稍后才放上草莓和小南瓜。
（我将约 100 g南瓜米团，搓成3个南瓜模样的米糕，里面放了芝麻和糖做馅，放在另一个蒸笼将它们蒸熟，作装饰用）
Ingredients:
rice powder 5 cup ( soak the rice in the water and grind it)
sugar 5Tsp
water 2 Tsp (p/s:even though the amount required is 2 Tsp as stated in the recipe, it still depends on the rice powder,whether it is still wet or dry after grinding. You may add some more water or reduce, you have to learn it from your experience ; from the feeling when you touch the rice powder)
1/2 fresh small pumpkin,slice and steam; smash it
strawberry, pumpkin seed for decoration
Method:
1. Boil the water, set aside. In Korea we have special water pot for steaming the rice cake,we call it "물솥"
2. Mixed the rice powder,pumpkin paste and water, sift for twice. If it is too wet, is difficult to sift; in contrast,the mixture should be very light and soft.
3. Add in the sugar,mix well. Put the mixture in the bamboo steamer (대나무찜기).Before you put it, should put a piece of cloth (시루밀) in the steamer,sprinkle some sugar on the surface of the cloth,then put in the mixture .
4. Make sure that the surface is flat.
5. Steam it for 20-25 minutes. Switch off the fire, don't remove it, and also don't open the cover of the steamer, set aside for about 5 minutes.
6. Put a piece of big plastic on the dish , put the steamer and the rice cake on top of it, take off the steamer;put
another big dish on the surface of the rice cake,turn over the dish on the bottom and remove the plastic.
7. Put the pumpkin seeds on the surface of the rice cake while it is still hot for decoration. Later on,put the strawberries and small pumpkins.
( I use about 100g pumpkin dough , make 3 small pumpkin, add sesame seeds and sugar as the paste,steam it, for decoration )
“I am submitting this post to Asian Food Fest: Korea, hosted by Sharon of Feats of Feasts.
The main ingredients for the traditional Korean rice cake are rice powder or glutinous rice powder, not flour.Wash the rice or glutinous rice ,soak in the water for 5-6 hours in summer, for 6-8 hours in winter.Rinse and drain, bring it to the rice cake shop to grind. Use the pumpkin powder,green tea powder ,raspberry powder,etc for colouring instead of artificial colouring......I used the fresh pumpkin,rice powder and sugar to make this pumpkin rice cake ....
材料：
白米粉 5 cup（将米泡浸后磨成粉）
白糖 5Tsp
水2 Tsp （p/s ：虽然食谱上是写2 Tsp，但还是要看看白米粉的湿度，也许要多加一些减少，这就要靠多做，用手触摸粉的感觉，从中取得经验）
新鲜的小南瓜半粒，将它切成小片，然后蒸熟，将它压成泥状
草莓，南瓜子 作装饰。。。
做法：
1. 先煮滚一锅的水，待用。在韩国有专用来蒸米糕的锅，称为“물솥“。
2. 将白米粉，南瓜泥和水混合均匀后，放入筛子筛 2次。如果水份太多，成了糊状，很难筛；若配的好，筛出来的米粉，是很轻盈。
3. 把白糖加入已筛过的米粉内，混均后，放入竹制的蒸笼里（대나무찜기)。在未放入蒸笼之前，蒸笼内要放一块与蒸笼面积一样大的紗布 （시루밑)，撒些糖在其表面然后才轻轻的将米粉放入。
4.将竹制蒸笼内的米粉，表面弄平。
5.将蒸笼放在已煮滚热水的锅上，蒸 20-25 分钟。熄火，先不要打开蒸笼的盖子，让它在锅上待上 5 分钟后，才将蒸笼离开锅子。
6. 在一大碟子上铺上一张大张的塑胶纸（可利用塑胶袋，将它剪开，平铺在碟子上），将蒸笼内的米糕倒在碟子上；再用另一个大碟放在米糕的表面，将下面的碟子连同米糕一起倒反过来，拿掉塑胶纸。
7.趁热的时候， 在米糕的表面放上南瓜子作装饰。稍后才放上草莓和小南瓜。
（我将约 100 g南瓜米团，搓成3个南瓜模样的米糕，里面放了芝麻和糖做馅，放在另一个蒸笼将它们蒸熟，作装饰用）
Ingredients:
rice powder 5 cup ( soak the rice in the water and grind it)
sugar 5Tsp
water 2 Tsp (p/s:even though the amount required is 2 Tsp as stated in the recipe, it still depends on the rice powder,whether it is still wet or dry after grinding. You may add some more water or reduce, you have to learn it from your experience ; from the feeling when you touch the rice powder)
1/2 fresh small pumpkin,slice and steam; smash it
strawberry, pumpkin seed for decoration
Method:
1. Boil the water, set aside. In Korea we have special water pot for steaming the rice cake,we call it "물솥"
2. Mixed the rice powder,pumpkin paste and water, sift for twice. If it is too wet, is difficult to sift; in contrast,the mixture should be very light and soft.
3. Add in the sugar,mix well. Put the mixture in the bamboo steamer (대나무찜기).Before you put it, should put a piece of cloth (시루밀) in the steamer,sprinkle some sugar on the surface of the cloth,then put in the mixture .
4. Make sure that the surface is flat.
5. Steam it for 20-25 minutes. Switch off the fire, don't remove it, and also don't open the cover of the steamer, set aside for about 5 minutes.
6. Put a piece of big plastic on the dish , put the steamer and the rice cake on top of it, take off the steamer;put
another big dish on the surface of the rice cake,turn over the dish on the bottom and remove the plastic.
7. Put the pumpkin seeds on the surface of the rice cake while it is still hot for decoration. Later on,put the strawberries and small pumpkins.
( I use about 100g pumpkin dough , make 3 small pumpkin, add sesame seeds and sugar as the paste,steam it, for decoration )
“I am submitting this post to Asian Food Fest: Korea, hosted by Sharon of Feats of Feasts.
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