Half-Moon Baram Tteok with Red Bean Filling (About 20)

If moist flour is unsalted, add 1 g salt. Add water gradually until the crumbs hold lightly when squeezed.

Spread on cloth in a steamer and steam over boiling water for 15–20 minutes until cooked and cohesive.

While steaming, roll red bean paste into about 20 balls of 7 g each.

Steamed dough is very hot: use heat-safe utensils and gloves, with a little neutral oil and sesame oil, and knead until smooth.

Optionally mix mugwort or pumpkin powder into portions. Roll pieces thin, keeping unused dough covered.

Set one bean-paste ball on dough, fold closed and press edges together, trimming into a half moon with a small cup.

Brush lightly with oil and cool. Cut into small pieces for young children and supervise due to choking risk.