Dongyangju
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- doe white rice (base)
- doe nuruk (base)
- mal glutinous rice (main)
Instructions
- Grind 2 doe white rice, make soft holed rice cakes, boil and cool.
- Mix in 2 doe nuruk and set aside 3 days.
- Wash 2 mal glutinous rice very well, sprinkle with water, steam thoroughly; while still warm mix into the base and pack in.
- In summer, warm it in a double boiler (jungtang).