Korean Sweet Rice Cakes

Time
Soaking overnight plus 45 minutes to prepare
plus 2 hours to cool
Tools
cookie sheet
measuring cups
measuring spoons
medium bowl
strainer
medium pot
potato masher
small pot
wooden spoon
plastic wrap
plate
Makes
About 8 rice cakes
More than just another way of using rice, these cakes have a long history in South Korea. They have found their way into many different traditions. This type of rice cake is commonly used for weddings. The cake shape, content,and color vary from one region to another.
Ingredients
vegetable oil for cookie sheet
2 cups sweet rice (also called
sticky or glutinous rice)
1 tablespoon soy sauce
1⁄3 cup brown sugar
3⁄4 cup chestnuts or walnuts,chopped
3⁄4 cup raisins
2 tablespoons pine nuts
2 teaspoons cinnamon
1 tablespoon vegetable oil
Steps
1. Soak the rice in 1 quart of cold water in a medium bowl overnight.
2. Oil a cookie sheet.
3. Drain the water from the rice using a strainer.
4. Place the rice in a medium pot with 2 cups of water. Place on the stove on high and bring the water to a boil. Then cover and reduce the heat to low.
5. Let the rice simmer until the water has evaporated, about 15 minutes. Remove from the heat.
6. Use a potato masher to mash the rice well. Set aside.
7. Place the soy sauce and the brown sugar in a small pot.Heat on medium until it becomes thick in consistency, about 10 minutes. Stir frequently with a wooden spoon.
8. Add the brown sugar mixture to the rice and stir. Add the chestnuts or walnuts, raisins, pine nuts, and cinnamon to the rice and stir again.
9. Spoon the rice mixture onto the oiled cookie sheet.
10. With oiled hands, spread the mixture about 3⁄4 inch thick. Cover loosely with plastic wrap and place in the refrigerator.
11. Once thoroughly cooled, about 2 hours, cut into 1 × 11⁄2-inch rectangles, making sure to oil the knife.
12. Arrange nicely on a plate and serve.