Korean Honey Rice Cake (Ggultteok)

In a large mixing bowl, combine the rice flour, glutinous rice flour, and a pinch of salt.

Gradually pour in the boiling water while stirring with a spoon. Once cool enough to handle, knead the dough until smooth and pliable.

Divide the dough into portions based on the number of colors you want. Add a drop or two of food coloring to each portion and knead until the color is evenly distributed.

Roll each portion of dough into small balls, approximately the size of a grape.

Flatten each ball into a disc and place about 1 teaspoon of the sesame honey filling in the center.

Fold the edges of the disc over the filling and pinch to seal, shaping it back into a ball.

Use the back of a knife to press in star pattern ontop of each ball

Line a steamer with parchment paper to prevent sticking and place the rice cakes on it.

Steam the rice cakes over high heat for 15 minutes.

Transfer the steamed rice cakes immediately into a bowl of ice-cold water with 1 tablespoon of sesame oil.

Let the rice cakes sit in the water for a minute to cool and prevent sticking.

Drain the rice cakes, arrange the rice cakes on a plate, and serve.