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Take a non-stick pan and place all ingredients in it.
Start with the dry ingredients and mix them. Then, add the milk and stir a little.
Turn on the oven and set to low heat.
Keep on stirring the mixture in the pan as it slowly cooks to prevent burning or creating lumps.
The mixture will start to lump together and solidify.
Stir until it forms a very sticky dough.
When the rice cake is ready, it will stick together into a ball.
Turn off the heat and transfer it to a plate.
Use a spatula to even the sides and smoothen the rice cake.
Pat the sides to form a rectangular shape and smoothen the top.
Brush or spread a bit of sesame oil or perilla oil on the spatula to reduce stickiness.
Cut the rice cake into bite-size pieces.
Chill inside the refrigerator for 30 minutes to make it chewy.