Bam Danja: Korean Steamed Glutinous Rice Cakes with Chestnut Crumbs (12)

Mix moist rice flour and salt. Start with only 30mL water and add sparingly until the flour just holds together when squeezed; moisture varies by brand.

Spread dough on a damp cloth in a steamer and steam until fully cooked throughout with no dry flour in the center. Beware of steam burns.

While hot, work the cooked dough with a heat-safe spatula until smooth and stretchy. Let it cool until safe to handle.

Mash the fully cooked chestnuts into crumbs. Mix roughly one-third with cinnamon and optional yuja peel for filling; reserve the rest for coating.

Divide the warm rice dough into 12 pieces. Flatten each, add a little chestnut filling, then pinch closed into a small ball.

Brush very lightly with honey and roll in the remaining chestnut crumbs. Serve promptly; avoid serving sticky rice cakes to young children due to choking risk.