Steamed Korean Chestnut Rice Cake, Bam-seolgi (8 pieces)

Prepare a steamer with water and a damp cloth. Cut 150 g cooked chestnuts into about 1 cm pieces.

Mix 400 g moist rice flour with 35 g sugar and 2 g salt. A squeezed handful should briefly hold together. Only if too dry, add water gradually, no more than 30 mL.

Sift the flour once, then gently fold in about three quarters of the chestnuts. Do not directly replace moist flour with dry baking rice flour; hydration differs.

Place the mixture loosely in the steamer without packing it down. Put the remaining chestnuts on top and leave room for steam.

When steaming strongly, cover and steam around 30 minutes. If wet raw flour remains in the center, steam longer until cooked through. Do not let water boil dry.

Turn off the heat and leave covered for about 10 minutes. Avoid steam burns, cool slightly and cut into 8 pieces. Refrigerate or freeze promptly and reheat thoroughly.