Black Bean and Jujube Seolgi Rice Cake (6 pieces)

Use fully cooked, drained black soybeans. Soak and thoroughly boil dried beans if needed. Pit and chop jujubes.

Rub salt and water gradually into moist rice flour until it clumps when squeezed but crumbles when pressed.

Sift flour twice, then gently fold in sugar, cooked beans and jujubes.

Line a steamer with clean damp cloth, spread the mixture 3–4 cm thick without compacting, cover and steam.

Steam about 25–30 minutes until no dry raw flour remains inside, rest covered for five minutes, remove and cut into six pieces.