[sub] (´ε｀*) Korean dessert is lovely : sweet and fresh raspberry rice cake, dalbangatgan скачать в хорошем качестве

[sub] (´ε｀*) Korean dessert is lovely : sweet and fresh raspberry rice cake, dalbangatgan

#sweetness #sourness #vegan ※🎥 If there is no language of your country in the subtitle, you can add your language by clicking "Add Subtitles" in the subtitle option. / Automatic Translation Function ※ I am translating English subtitles or through an external translator, and there may be mistranslations. ※The foreign language subtitle translation of this video was translated using an automatic translator, so there may be mistranslations. Please understand these. I go to the market everyday. I have been careless, I bought a raspberry barely because I only have one place to sell it. Raspberries which spent a day at the hot market stall are done CPR and I finished sweet and fresh raspberry rice cake. In fact,I made a lot of mistakes and wanted to it again, I think the raspberry season is really going through, so I edited it. I hope you have made a better recipe by referring to the mistakes. [Ingredients ] For rice cake 450g wet rice flour(rice flour mixed with salt/ If salt is not added, add 12-14g salt per 1kg rice flour), 153g mashed raspberries(include seeds/ If you use only the juice, 20g water per 100g wet rice flour. I think it would be better to put it in between 20 ~ 25g.) 45g sugar Raspberry jam 600g raspberry, 300g sugar(The amount of raspberry jam needed for rice cake is much less than this.) ※Please keep the remaining jam at room temperature or in the fridge. Raspberry cashew nuts cream 100g cashew nuts, 50 almond milk(milk, soybean milk, coconut milk), 50g raspberry jam(You can add more if you want sweet, and you can substitute other fruit jam or sugar.) ※ The cream that is ripen more than one day is more delicious. ※ The remaining cream can be stored in the refrigerator for about a week. [How to make] You can check the video. [the best taste, hardness, storage] It is the most delicious when I steamed with less water.If it is chewy a little more, it is more delicious after 2~3 hours of steamed. Depending on the state of rice flour, packaging, room temperature, and how it is made, 20g water per 100g wet rice flour it can be eaten freely for about 20 hours at room temperature by sealing. But it's good to make a rice cake before 6~7 hours of eating. For example, if you have to eat it at 1:00 pm. it's good to make it at 7:00 am. It's not bad for me to eat at room temperature except summer. But the Freeze the remaining rice cake. And steam it when you eat it again. then you can taste more delicious. And harden rice cake is also soft, when you steam it again. I recommend freezing if you don't eat rice cake right in summer. ※Rice cake and bread have the fastest aging at refrigerator temperature. [bgm] 1.bgm Music by 브금대통령 Music provided by 브금대통령 Track : Shy little girl (   • [브금대통령] (아기자기/귀여운/Cute) Shy little gi...  ) 2. youtube music library dalbanatgan instagram:   / dalbangatgan   If you enjoyed it, press the "like" button.^^~