Steamed Korean Pumpkin Rice Cake, Hobak Seolgi (4 servings)

Peel and deseed the pumpkin, then finely grate or shred 300 g.

Sift 5 cups of moist tteok rice flour to remove lumps. Do not substitute dry rice flour directly because its moisture level differs.

Mix 3 tbsp sugar into the flour; gently fold in the grated pumpkin. Do not add water for this source-based version.

Line a steamer with damp clean cloth or a suitable steamer liner. Add the mixture loosely without compressing it.

Bring the water underneath to a steady boil, add the steamer, cover and steam for about 20 minutes. Ensure the pot does not boil dry.

Reduce the heat and rest in the steamer for 5 minutes. Check the center for any raw, floury areas; steam longer if necessary.

Let cool slightly before slicing. Avoid steam burns, and cut into safe small pieces for children or people with swallowing difficulties.