Korean Honey-Sesame Songpyeon Rice Cakes (About 27 Pieces)

Mix 3 cups wet-milled rice flour with 2 1/2 tbsp sweet rice flour, 1/8 tsp salt and 1 1/2 tbsp sugar.

Add about 6 tbsp hot water gradually, one tablespoon at a time, stirring with a spoon. Once cool enough to handle, knead until smooth and pliable, then cover for ten minutes.

Mix 2 tsp roasted soybean powder, 1/8 tsp filling salt, 3 tbsp brown sugar, 1 1/2 tsp rice syrup and 3 tbsp ground sesame into a damp, crumbly filling.

Divide dough into about 27 pieces and keep covered. Flatten each into a roughly 5 cm disc and add about 3/4 to 1 tsp filling.

Pinch the edges firmly closed and shape each into a smooth half moon without leaks.

Boil the required steamer water. Space cakes apart on a damp cloth or perforated silicone liner; steam over medium heat for about fifteen minutes until slightly glossy.

Remove carefully to avoid steam burns, cool until safe to handle, then lightly brush with a few drops of sesame oil. Serve three pieces each to nine people.

Best eaten the same day. Store sealed leftovers in the refrigerator up to two days or freezer up to one month, and steam until soft and heated through before eating. Sticky rice cakes can be a choking hazard.