In Jeol Mi

Description
Sweet rice cake covered with toasted bean powder

Ingredients

 * 2½ lb sticky rice
 * 2 packs roasted soy bean powder (konggaru)
 * 10 tablespoons flour
 * 5 teaspoons salt
 * 2 cups milk

Directions

 * 1) Preheat oven to 375°F.
 * 2) Mix sticky rice with 6 tablespoons of sugar and 5 teaspoons salt.
 * 3) Add milk and mix well.
 * 4) Spray the ring mold with vegetable spray or butter.
 * 5) Spoon in the batter, cover with a foil (spray the foil, too), bake for 3 hours.
 * 6) The key is not to form a crust outside, so use heavy pan or use extra cookie sheet on the bottom.
 * 7) Or just bake in a pound cake mold then peel off the crust with a knife.
 * 8) After an hour, take it out, flip it on a cutting board, cut into bite size pieces.
 * 9) Mix bean powder with 4 tablespoon sugar.
 * 10) Roll the rice cake in a bean powder.
 * 11) Serve cold.