Two cups of glutinous rice flour, pumpkin powder, and cherry juice powder were added to each of the mill, and then the sugar was mixed, steamed in a bamboo steamer, taken out, cut into four pieces, and placed in a cloud rice cake mold. I hardened it in the freezer for about 3 hours. (The rice cakes stretch out endlessly, so if you cut them and keep overlapping them, you can make them thin by color.)

Add 5 to 6 spents of water to the mill's 6 cups of non-glutinous rice flour, mix it in a fine sieve, add 6 spents of sugar, mix the boiled black beans evenly, steam it for 15 minutes in a steaming bamboo steamer, and wait for 5 minutes. I steamed it on a 21cm mousse mold, but after 5-7 minutes after the steam rises, I have to take out the mousse mold so that the edges are not half-cooked. The hard-boiled glutinous rice cake in the freezer is cut into small pieces with half a gala castella powder.

I cooked the glutinous rice flour, put the red bean paste in the middle, and blanch it in boiling water. If it's small like Gyeongdan, it comes to mind quickly, but it's a little big, so it doesn't come to mind easily. If it seems to be cooked properly, take it out, soak it in cold water, and coat it with castella water. The black bean seolgi cake is covered with mustard and the top of the seolgi rice cake is covered with chalddeok.

I put the sticky rice terminal in the middle, took out the seeds, pushed them flat with a rolling pin, dipped them in a heart-shaped frame, and put them on top of the sticky rice terminal, and put them on a slightly larger plum-shaped frame in the middle.

Black bean seolgi cake and soft rice cake decorated with glutinous rice cake.