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Homemade for TteokBokkI and TteokGuk 3 Cups Rice Flour 1 tsp Salt 1 Cup Water 1 Cup Water + 1 tsp Sesame Oil

Yield: 2.5 lb. Sticky Rice Cakes Special Music "Cuckoo Realkook" Usuyake Senbei 32 crackers page 178 2 1/2 ounces cake flour (about 1/2 cup) 2 4/5 ounces joshinko (rice flour) (no scale but a bit more than 3/4 cup?) 1/2 teaspoon baking powder 3/4 teaspoon salt, stirred into 1/2 cup lukewarm water 1 1/2 Tablespoons white sesame seeds 1 1/2 Tablespoons black sesame seeds additional cake flour for dusting In a medium bowl, combine the flours and baking powder. Add the salted lukewarm water to the flour mixture, little by little, stirring, until the mixture has a dough-like consistency. Divide the dough into tow portions. Flaatten one portion, sprinkle the white ses ame seeds on top, an knead them in. Incorporate the black sesame seeds into the other half. Shape each piece of dough into a ball. Place the ballls in a plastic bag, and refrigerate them 1 hour. Heat the oven to 400F. On a lightly floured counter, roll each ball into a log ab out 2/3-inch in diameter. Cut each log into quarters, then each quarter into qua rters. You want 32 disks of dough! Dredge the cut sides of the disks in flour to keep them from drying out. Use a rolling pin to make each disk into a circle 2 1/2-inches in diameter. Arra nge the thin disks on a baking sheet, and put the crackers into the hot over. Bake the crackers until crisp and light golden, about 15 to 20 minutes, turning the crackers over once halfway through the baking. Watch them carefully! They ar e very thin and can burn very quickly; as you can see some of mine got a bit too brown. Transfer the crackers to a rack to cool, then store them in a jar with a tight-f itting lid. Serve the crackers with your favorite dip. 1-1/2 Cups mochiko (sweet rice flour) 3 tbsp Granulated sugar 2 tbsp Black sesame seeds hot water(to mix with the flour to make the dough) 1/4 Cup soy sauce 1/4 Cup mirin Method: Mix rice flour with sugar and add hot water in small additions to make a workabl e dough. Knead to a dough. Roll the dough into balls and then steam. (Unable to find specific instructions for steaming the dough but unrelated recipes have similar treatments and for tho se a recommendation is to wrap the dough in a cloth and steam for a few minutes) Knead the dough once more and roll into large coils. At this point, any integrated flavorings (here sesame seeds) are added.

Roll out the flavored dough into thin sheets and then cut into any shape you des ire (traditionally circular). Lay the cut dough on straw mats and dry in the sun. Season them with soy sauce and mirin blend. Grill the crackers. 1 cup all purpose flour 1 cup chickpea(garbanzo) flour 1/2 tsp salt 1 tsp baking powder 2/3 cup warm water 1/3 cup light olive oil 6 TBS sesame seeds 1/3 cup shredded hard cheese( Parmesan, Manchego, Gruyere, etc.) Optional add ins: cayenne paprika dried chives caraway poppy seeds sunflower seeds Directions: 1. Preheat oven to 400 F and lightly grease two 14x17-inch baking sheets(grease the pans only if you are not using the parchment paper). 2. In a large bowl, combine flour, chickpea flour, baking powder, sesame seeds, cheese, dried chives, and salt...you can also add any additional add-ins you pre fer... such as paprika, caraway seeds, poppy seeds, etc. 3. Stir in water and oil, mixing until smooth dough forms. Halve dough. 4. Roll out half of the dough into large square as thin as you can get it...1/4 inch or so( they will puff up a bit more in the oven) . You can roll out the dou gh on the back of an oiled cookie sheet... or on a parchment paper. 5. Cut rolled out dough into small squares or whatever shapes you prefer....stri ps would be fun. Place on baking sheet. Pierce all over with fork. Repeat with r emaining half of dough.