INGREDIENTS
(Wet) 300g of rice flour
½ teaspoon salt (3 g)
2 tablespoons of sugar
(For dough) 100ml of hot water
(For boiling) 600ml (3 cups) of water
(For coating) proper amount of sesame oil
1 tablespoon of sesame salt (10 g)
2 tablespoons of brown sugar (30 g)
INSTRUCTION
To Prepare:
• (Wet) Making rice flour _ Basic cooking rice flour (page 38)
• Mix ingredients and put them in a bowl.
Cooking:
1. Put the blade in the cooking container, add rice flour, salt and sugar. After mixing at 0 degrees / 5 seconds / speed 4, take one cup apart.
  -Extra rice flour is additionally used depending on the condition of the dough.
2. Hot water while checking the condition of the dough with 0 degrees / 5 minutes / dough. Knead it with little bit.
  -It is suitable if the dough does not come out and is smoothly lumped.
3. When the dough is finished, divide the dough into chestnut size and make a groove. Add the ingredients and make it into a songpyeon shape.
  -Make a songpyeon with a wet towel covered so that the dough does not dry out.
4. Put the blade in the cooking container, put water and put the steamer on the lid. Contain the songpyeon and cook it at steaming / 30 minutes / speed 3.
  -You can also put a cotton beam (or pine needle) on the bottom of the steamer and cook the songpyeon.
5. When the songpyeon is cooked, apply sesame oil to prevent sticking.