Steamed Cup Hobaktteok with Sweet Squash Filling (6 Cups)

Remove the seeds and rind, cook squash until soft, mash and measure 1/2 cup.

Simmer the 1/2 cup squash, 1/4 cup honey and 1 tbsp lemon juice together, stirring until thick and spoonable.

Sift wet-milled rice flour twice to remove lumps; dry rice flour is not an equal substitute due to moisture differences.

Rub the remaining 1 tbsp lemon juice, 1 tbsp water, 2 tbsp sugar and 1/4 tsp salt into the flour, then sift again.

Put 1 tsp squash filling in each of six heat-safe cups. Fill about two-thirds with rice flour, add a little more filling, cover with flour and top with lemon zest.

Bring a steamer to a boil; place cups inside, cover and steam over medium-high heat for around 30 minutes, until no raw flour remains.

Use oven gloves to remove the cups, let cool slightly and eat sticky rice cakes carefully. Refrigerate or freeze leftovers in portions within 2 hours.