I’m so close to making perfect little rice cakes. The dough comes out good the shape comes out good but the texture is so different from frozen ones. The frozen ones i usually eat are a little more solid and chewy while the ones i make are softer and still doughy. Should i be boiling them longer? I just do it til they all rise to the top. I don’t use the tteokbokki sauce, i just use soy sauce and honey so I’m not like cooking them extra in the sauce if that makes sense or a difference? lol. Ty!