Jeju Millet and Red Bean Omegi-Tteok (12)

Drain fully cooked tender red beans and mash lightly for the coating; do not use dry or undercooked beans.

Mix the rice flour, millet flour, sugar and salt. Add hot water gradually starting with 180 mL, stirring with a spatula until dough forms.

When cool enough to touch, knead briefly and divide into 12 portions. Add small amounts of water if cracking, without making dough runny.

Flatten each portion, add about 10 g sweet bean paste, and seal firmly into a ball so the filling does not leak.

Boil in batches, stirring gently so they do not stick. Once they float, continue briefly until cooked through, then drain.

While warm, press the cooked red beans over the cakes. Rice cakes can choke; serve in small pieces and cut smaller for children or older adults.