Microwave Korean Red Bean Chapssaltteok Rice Cakes (6 Pieces)

Divide 180 g sweet red bean paste into six balls of 30 g each.

In a microwave-safe bowl mix 100 g sweet rice flour, 60 g sugar and a pinch of salt, then stir in 120 ml water until no dry powder remains.

Cover while leaving a small vent for steam; microwave about one minute at 1250 W. Take care of escaping steam and stir well with a spatula.

Cover and heat for about another minute; the dough should look glossy, cohesive and cooked through. Microwave strength varies: if powdery or undercooked, heat in brief increments, stirring between them.

Stir and work the hot dough with a spatula for about five minutes, allowing it to cool enough to handle safely; do not touch piping-hot dough with bare hands.

Dust a clean work surface using the 25 g starch, form the dough into a log and cut into six equal pieces.

Flatten each piece, place one 30 g filling ball in its center, pinch the dough closed, dust lightly with starch and put seam-side down.

Serve from clean containers; cover and refrigerate leftovers within two hours for one to two days, or individually freeze. Sticky rice cakes are a choking hazard for young children and people with swallowing difficulties; cut small and supervise.