Three words of advice before I left Canada. Don’t look back. Probably the best advice I was given. This week has been a little on the tough side knowing that this weekend has brought some of my family together to celebrate the life of a wonderful man. Since I can not be there to celebrate with my family I am devoting these rice cakes and this blog post to my family.
The hunt for ingredients in the mart near my house was not as bad as I thought it would be. Looking at some Korean flour brands online before I left my apartment did help… a little. I only really had to buy four ingredients. The foreign teacher that I replaced was so kind to give me cinnamon bark and a grater. Hello freshly grated cinnamon!
Also just so you know… I absolutely LOVE red bean paste and love the fact that it is so easy to make too.
This is my first attempt at making rice cakes. I have sampled… many and I may say so myself that these tasted pretty darn good. I adapted the recipe from http://www.maangchi.com/recipe/gyungdan – which is a great website for Korean food recipes, she even includes videos on how to do it yourself!
I did not have any measuring cups so I eye measured everything… the result being two cups of red bean paste in my fridge… but HEY! thats ok because I have to make a dessert for a dinner party this week!
This kitchen adventure taught me how cooking in small quarters is very possible… even if your mirrors and windows get foggy from boiling water. Hope you enjoy this recipe as much as I did!
Sending all my love to my family in New York.
And more love to Japan.
And more love to my friends.
And more love to the man that sells chickens on the street I walk by everyday.
Sending love to everyone! xoxo