Any directions for the perfect texture of rice cake to cook Tteokbokki?

I made tteokbokki myself and they turned out too soft. The first time I did it like this: 200 grams of glutinous rice flour and boiled it in water, then in sauce. The second time I did it like this: 175 grams of flour and 75 grams starch. I cooked the dough in a steam bath for 20 minutes, then I baked the tteokboki and cooked it in the sauce. But both times they don’t turn out as chewy as in a cafe (I ate tteokboki in a cafe once).Can you please tell me what to do so that they turn out like in a cafe🥺

submitted by /u/kotletca27
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