5 replies to this topic

[GlorifiedRice]

http://i39.tinypic.com/n689iw.jpg

^^^That is the instructions on my package of Acorn Starch.
Can anyone help translate that for me?

[nakji]

Okay, my Korean is parlous. But it looks like you want to add 100g of dotori muk powder to 900 cc of water. Or - and I get lost a little here - it suggests one cup of powder added to four cups of water. Mix, then over heat, stir for three minutes. Then, possibly, you're to pour it into a bowl to set. Eh. That's all I can get from the pictures and numbers. I wish I could be of more help.

[GlorifiedRice]

Are you sure its 3 minutes?

Ive seen places on the net say that you need to stir for an hour.
And thats why people say they dont make it.

[nakji]

Sorry, I'm not sure at all. But wikipedia suggests it should be "...boiled to a puddling-like consistency then poured into a dish to set."

[SheenaGreena]

my mother is sleeping right now, but I can ask her tomorrow if you'd like? Unfortunately I can only read korean and can't translate it all ):

[Joon]

http://i39.tinypic.com/n689iw.jpg

^^^That is the instructions on my package of Acorn Starch.
Can anyone help translate that for me?

1. Prepare 100g of Dotori Muk Powder and 900cc of warm water. (The powder and water should be mixed at a ratio of 1:4.5)
2. Mix the powder and water and stir well to prevent lumps from forming.
3. Continue stirring while cooking to prevent Dotori Muk powder from burning. When you see little air bubbles on the surfcace, lower heat and let it set for about 3 minutes.
4. Transfer to a large plate and let cool and enjoy tasty Dotori Muk.

(It looks like you need to turn on the heat in step three but the instructions never state this)