Back to 24 servings Dough 3 cups rice flour, freshly wet-milled short-grain preferred; or frozen wet rice flour 2.5 tbsp glutinous rice flour 0.125 tsp fine salt 1.5 tbsp granulated sugar 6 tbsp boiled hot water, added gradually, may need a little more or less 0.5 tsp purple sweet potato powder, matcha, pumpkin or mugwort powder, optional, for colored dough Sesame filling 0.25 cup toasted sesame seeds, about 30 g; coarsely ground 1 tbsp dark brown sugar, or sugar 2 tsp honey or Korean rice syrup (jocheong), rice syrup keeps sweetness gentler 2 tsp roasted soybean powder (konggaru), optional 0.125 tsp fine salt Red bean filling 6 oz sweet red bean paste, about 160 g; homemade or store-bought; alternative filling Finishing 2 tsp sesame oil mixed with vegetable oil, for brushing after steaming Steaming pine needles, optional, food-safe only; soaked in water 10 minutes
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1 Step 1: Mix the rice flours, salt, sugar and any coloring powder in a bowl. Add the boiling water a tablespoon at a time, stirring, until the dough comes together.2 Step 2: Knead the dough 4-5 minutes until smooth and pliable, like an earlobe. Cover with a damp towel and rest 10-20 minutes.3 Step 3: For colored batches, mix the flour with the pumpkin, mugwort or purple sweet potato powder, add hot water gradually, knead until smooth, and keep covered.4 Step 4: Roast the sesame seeds in a dry pan or oven at 320°F (160°C) for about 15 minutes until golden. Cool, then coarsely grind about half of them.5 Step 5: Mix the ground sesame with the brown sugar, honey or rice syrup, soybean powder if using, and salt until it holds together and is scoopable, not wet. Or roll the red bean paste into about 6 g balls.6 Step 6: Divide the dough into about 20 g pieces and roll each into a smooth ball. Flatten into a 2-inch disc, press a well into the center, add about 1 teaspoon of filling, and pinch the edges closed.7 Step 7: Squeeze out trapped air, roll smooth, and shape into a half-moon or oval. Keep unused dough covered so it does not crack.8 Step 8: Line a steamer with a damp cloth or pine needles and arrange the rice cakes so they do not touch. Wrap the lid in a towel to catch condensation.9 Step 9: Steam over medium heat once the water is boiling, about 15-20 minutes, until the surface looks glossy and slightly translucent.10 Step 10: Dip briefly in cold water if desired, drain well, then brush lightly with the sesame and vegetable oil mixture. Rest about an hour at room temperature before serving.getsaucepan.com/r/5a886722-3676-5ce0-9e5d-0463fc7a8e51
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