You might know Korean rice cakes as ‘mochi’. You’ve probably tasted or seen mochi ice-cream or seen it at your local Asian grocery store. In Korean, it’s called “Chap-Ssal-Ddeok”. These are made from a rice-flour dough and filled with bean paste or a powdered nut and honey mixture.
Traditionally, rice cakes are a labor-and-time intensive process. You need to cook rice, squeeze it, mill it into powder, mix into a dough, steam and pound away at the dough.
In this video, we show you how to make a batch of ‘mochi’ rice cakes that you can make, start-to-finish, in less than fifteen minutes. Look below for a list of ingredients for shopping.
Skin on Sundays is a project created by Jessica Lakritz. Jessica makes physiopoetry, where she combines her own poetry with the physical canvas of the human body. We talk about her art, her life, the flat earth, anger management, herpes and how lucky we are for dogs. We discuss the excessive amount of dick pics Jessica receives in her DMs, and the environment women endure online. She also reads a poem from her book, Seasons of Yourself.
