Korean White Steamed Rice Cake Baekseolgi (8 Slices)

If using frozen moist short-grain rice flour, thaw following the package directions. Replacing it directly with sweet-rice flour or dry rice flour can significantly alter the result.

Mix 4 cups plus 1 tbsp rice flour with 1 tsp salt and 1/4 cup water. Rub moist lumps between fingers until the flour is evenly damp; adjust water slightly depending on the flour's existing moisture.

Sift the moistened rice flour twice, add 1/4 cup sugar and sift once more for a fine, fluffy texture.

Bring ten cups of water to a boil in the base of a steamer. Lay a clean damp cloth on the rack, set a 20 cm cake ring on it and gently level the sifted mixture inside.

Cover the cake with the cloth, close the lid and steam over high heat for 30 minutes. Check the steamer does not boil dry and beware of scalding steam.

Turn off heat and open the lid away from your face. Carefully lift the cake by the cloth onto a plate, cool for several minutes, then remove the cloth and ring.

Cool enough to handle and divide into eight slices. Portion leftovers, wrap and freeze within two hours, then reheat thoroughly before serving. Cut into smaller bites and supervise young children because sticky rice cakes can pose a choking risk.