Sweet and Chewy Korean Rice Cake Tteok

1.In a mixing bowl, combine the glutinous rice flour, sugar, and salt. Mix well until evenly combined.

2.Gradually add water to the dry ingredients while stirring continuously to form a smooth batter.

3.Transfer the batter to a heatproof dish or a steaming tray that has been lightly greased with vegetable oil.

4.Prepare a steamer by bringing water to a boil. Once boiling, place the dish with the batter into the steamer, cover, and steam for about 20-25 minutes until the mixture is cooked through and slightly translucent.

5.Remove the dish from the steamer and let it cool for a few minutes until it is safe to handle.

6.Once cooled, dust a clean surface with cornstarch to prevent sticking. Turn the cooked rice cake out onto the surface and gently knead it for a minute to make it more pliable.

7.Divide the rice cake into equal portions, about the size of a golf ball. Flatten each portion into a disc shape.

8.Place a small spoonful of sweet red bean paste in the center of each disc. Carefully fold the edges over the filling and pinch to seal, forming a ball.

9.Once all the tteok are filled and shaped, dust them lightly with cornstarch to prevent sticking. Serve immediately or store in an airtight container.