Topokki

Cooking again and this time round, Topokki, or commonly known as Korean Rice Cake. It is really very simple to cook. I bought the Rice Cake and the Hot Pepper Paste from the Shine Korean supermarket at Marina Square. Initially, I only intended to buy the Hot Pepper Paste to prepare Kimchi Soup at home. After walking round the supermarket, I saw the Rice Cake and decided to buy it as well since I can cook it with the Hot Pepper Paste.

I followed the recipe behind the packaging. But since I am not cooking the whole packet, I was trying my luck to estimate the quantity of the ingredients to be used.

1. Rice cakes - number to your liking
2. Water - Estimate it to your best ability. I guess 100ml for a cup of Rice cakes is fine
3. Starch - I used corn starch and add a bit of water
4. Hot Pepper Paste - according to how hot you want the topokki to be

Wash the rice cakes using cold water. Mix all of the above except rice cakes in a bowl and stir it. Make sure they are well mixed. Heat the mixture using a plan and when it is boiling, add in the rice cakes and stir. Scoop them up when the rice cakes absorbed the sauce.

The ingredients

Here's my Topokki. Not too bad for a beginner. Maybe it is time to look for some other ingredients to go with the Topokki. For information, I think this dish needs to be eaten while it is hot. Otherwise, the sauce will start to clot. 

My Topokki