Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Malt | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 oz Malt Flour
- 2 lbs Glutinous Rice
- 1 1/2 gal Water
- 1 cup Sugar
Directions
Here are the two english language recipes that were on the malt flour package from the korean market.
The stuff is distributed by hanmi, inc and packed in the usa, so it may be widely available in oriental markets.
I haven"t tried these, but they looked interesting.
Put malt flour into luke warm water and set aside for more than 1 hour (don't stir).
Pour the upper clean water into electric rice jar, add steamed rice and sugar, and keep warm for about 4 hours (do not boil).
When a few rices begin to float, boil the juice and then cool.
Category:North Korean Recipes
Category:North Korean Appetizers