Honey-Filled Korean Glutinous Rice Cakes (Kkultteok, about 15 pieces)

Gradually mix 1/2 cup hot water into 2 cups glutinous rice flour using a spoon. Let cool until safe to touch before kneading.

Knead until the dough holds together without cracking when pressed. If the flour is drier, add a few drops of water at a time.

Divide into about 15 pieces. Flatten each piece, place no more than 1/2 tsp honey in the center, then pinch the edges shut and roll into a ball.

Bring about 1.5 L water to a boil. Add the balls in batches, stir gently to prevent sticking and cook until they float. Check one to ensure the dough is cooked through.

Lift out the cakes, briefly cool in cold water and drain well. Handle gently to avoid opening the honey filling.

Spread about 3 tbsp roasted soybean powder on a plate and roll the rice cakes to coat. Allow the honey inside to cool before eating slowly in small bites.