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korean pajun - sweet rice flour or am I way off?

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korean pajun - sweet rice flour or am I way off?

alex8alot | Aug 24, 2007 02:31 PM

I have had this appetizer where the dough was chewy, and much lighter than normal. Could it have been a combinatino of flour and sweet rice flour that produced this, or does someone know of a variation like this? All the recipes I have found use only regular flour.

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