I can't really say this is a real #fruitsandveggiesmonday sharing, but it is plant based and it is #vegan as well (for making the main ingredient)

The main accomplishment here was that I managed to make a Korean dish from scratch, which could cost me about 4 USD a dish; but now it is possible with less than 1 USD.

Just that I didn't get all the ingredients exactly correct, so this is my own fun twist of the original recipe.

So what did I make?

Present to you....

The Korean spicy rice cake!

This could have easily been in the Rice-illicious upcoming season, and I vividly remembered planning with @qurato's team lead @scrooger about the "Korean fiesta" (thanks to my sis-in-law's unusual craze for Korean food) cbut since I have realised that many people honestly have no idea, so I have decided to take this on from scratch ....

Especially this COVID-19 pandemic has pretty much gotten most simple resources as simple as wheat flour disappeared in many groceries and supermarket all over the world...

Moreover, it is #glutenfree !

Therefore this is definitely a great (quite healthy) recipe to look into.

Thanks to @capduagajah's sponsor of their product during this pandemic that we can still make delicious food with out of the norm (for Malaysian household) twist.

And that's it. This is the only ingredient you need to make Tteokbokki's most crucial piece of the puzzle - the rice cake

Usually the rice cake making process to have the "QQ" (chewy) effect requires a few steps, including steaming and boiling; but I found this super quick YouTube Recipe that only requires about 10 - 15 minutes of prepping before cooking the tteokbokki itself (which takes a longer time).

If you count water as not an ingredient, then the plain rice flour is all you need.

Yes. That's all you need for this simple recipe...

But the ratio is important

Different types of rice flour requires different measurement, as for usual Korean plain rice flour it needs 110g of rice flour + 75ml of boiling hot water; unfortunately for @capduagajah's extra fine unbleached flour, you actually need a lot less; which I ended up adding another 10g of flour to lessen the watery sticky texture.

Ideally you should make it a lot smoother, but hey, as a newbie I think this is considered pretty good.

Another crucial point while making the rice cake is the ice chilled water. This actually allows the cooking to stop and create the "QQ" (chewy) texture.

How was the outcome? I can say that my parents didn't hate it, but I think the taste and the cooking time can be tweaked to be better.

I have actually created a video this time to show how the whole process is made instead of just photos, so if you would like to view how it was made, then you can view it there.

Feel free to subscribe the channel there because there will be more videos coming soon in the future!

(I am learning to edit the videos better slowly)

Usually tteokbokki isn't vegan but I have decided to make this "almost" vegan (with the exceptional of adding some left over cheese in the fridge before it goes bad and the honey as sugar substitute since I don't have maple syrup) but the rice cake itself is definitely vegan.

Ingredients for the Rice Cake

110g Plain Rice Flour
75ml boiling hot water

You will need to knead the dough with hot water but it isn't that bad.

After kneading and making it into long strips of rice cake, you will need to boil it for 10 - 15 minutes under medium heat.

Once that is done, immediately transfer it into the ice chilled water.
(Tip: You can place your bottle of water into the freezer the moment you start making the rice cake, by the time the boiling is finished, your water is perfectly chilled and cold for the the rice cakes' cold bath)