It is traditionally made by steaming non-glutinous rice flour in siru (steamer), pounding it and rolling it between the palms and the table or rolling it between the palms.[1][6] The method forms a thick, cylindrical rice cake, around 2.5 centimetres (0.98 in) in diameter.[3][6] Hand-rolled garae-tteok is not uniform in size and has variations of thickness along its length.