Siru-tteok

Method

1. 1 Soak the rice for 8 hours, then drain for 1 hour and grind it into a moist powder, then sift it twice.
2. 2 Sifting the flour twice is mandatory; lumpy flour will result in steamed buns that are cooked in some places and still contain flour in others.
3. 3 Mix the flour with salt, then sprinkle in water little by little until the dough can be formed into a ball but remains crumbly when squeezed.
4. 4 Soak red beans for 8 hours, then steam them for 30 minutes with salt to make a bean layer.
5. 5 Spread a layer of beans in the steamer mold, then sprinkle flour over them and smooth the surface without pressing down.
6. 6 Do not press down to allow steam to pass through the dough; steam for 30 minutes, then sprinkle with jujubes, chestnuts, and sesame seeds.

With an appliance

• Pressure cooker 1 hr 10 min

  Replace step 6: steam the layered cake at low pressure for 14 minutes, then release the pressure naturally for 6 minutes, without compressing the dough so that the steam penetrates evenly; steps 1–5 remain the same.