Korean Nut, Jujube and Black-Bean Yeongyang Chaltteok (12 Pieces)

Prepare a damp, clean steamer cloth. Use thoroughly cooked, cooled black soybeans. Pit and chop jujubes, and cut cooked chestnuts and walnuts into pieces.

Mix wet glutinous rice flour and sugar in a bowl. Rub in up to 2 tbsp water a little at a time; the flour should be moist but not wet or pasty.

Gently fold in the cooked beans, jujubes, chestnuts and walnuts so they are distributed evenly.

Bring steamer water to a boil. Line the insert with damp cloth and spoon in the mixture loosely without packing. Cover the underside of the lid with a clean cloth to prevent drips.

Steam over steady steam for about 30 minutes. Check that the center is cooked and there are no dry, uncooked flour patches.

Cool just enough to handle, remove the cloth and cut into 12 pieces. Do not leave at room temperature for long; promptly refrigerate or freeze portions for later.