In a bowl, mix all dry ingredients; add half the hot water and incorporate with a wooden spoon; add in rest of water little by little until a shaggy soft dough forms.

Place in a microwave safe bowl and cover with plastic wrap, making sure to vent a small corner to allow steam to escape.

Microwave on high 1 minutes; remove plastic wrap and mix thoroughly with a wooden spoon.

Place plastic back on top, vent, and microwave on high 30 seconds; remove wrap and mix thoroughly again.

Place plastic back on top, vent, and microwave on high 30 seconds; remove from bowl and place onto a clean work surface that has been oiled with a little bit of sesame oil.

Pound with the end of a rolling pin or other flat surface for 3-5 minutes; knead for 7-10 minutes until a smooth, elastic dough forms.

Cut dough into four equal sections; take one section (cover remaining pieces) and start rolling it out into a smooth rope about ½” in diameter; cut into 4″ sections and place onto a parchment lined sheet tray; repeat with remaining dough.

Bring a pot of salted water to a boil; blanch rice cakes until they float to the top of the water and place onto an oiled sheet tray; cool and portion.

Top with your favorite sauces, meats, or veggies and enjoy!