In a bowl. Add short-grain rice flour, salt, and carefully pour boiling water.
Using a rubber spatula or wooden spoon. Stir until dough forms.
Steam the dough in a steamer for about 30 min or until the dough is cooked inside. Make sure there is enough water in the steamer.
Remove the dough from a steamer. Pound the cooked dough with a wooden pestle or you can use a rolling pin.
Roll the dough into a long tubular (cylinder) shape. Approximately ½” to ¾” (or 1.5 to 2 cm) diameter.
Cut the tubes into 2 to 2½” (5 to 6 cm) length to use them for ddeokbokki (spicy rice cake).
You can store them in a ziplock bag or airtight container and freeze them for a month. Thaw them water first when ready to cook ddeokbokki. Bon Appetit!