Daegu-Style Kkultteok: Chewy Rice Balls in Brown Sugar Syrup (2 Servings)

Mix 200 g wet-milled rice flour with optional 1 g salt; stir in about 75 mL hot water little by little using a spoon. Let cool enough to handle, then knead. Adjust water to the flour's moisture.

Once the dough holds together without crumbling, divide into 16–20 equal portions and roll into roughly 2 cm balls for even cooking.

Bring about 1 L water to a boil, add the rice balls and stir gently to prevent sticking. When they float, cut one open to check for uncooked flour in the center; boil longer if needed.

Briefly rinse the cooked balls in cool water, then drain thoroughly so the syrup won't be diluted.

Heat 75 g dark brown sugar, 90 mL water and optional 0.5 g cinnamon over medium-low heat until dissolved and lightly thickened enough to coat a spoon. Remove from heat; hot syrup can burn.

Coat the drained rice balls in the syrup and serve after cooling to a safe temperature. Do not give whole sticky rice balls to young children.