First, I washed 600g of glutinous rice several times in running water and soaked it in water for 3 hours.

Drain the soaked glutinous rice on a sieve.. I left it at room temperature for about 30 minutes to drain a lot of water.

I added 10 tablespoons of boiling water to the glutinous rice powder and made the dough. I didn't add boiling water all at once, but I kneaded it little by little. Adjust the amount of water according to the moisture content of the glutinous rice powder.

The doughy glutinous rice flour is made small and round. You can make it into bite-size pieces.

The beautifully made glutinous rice dumplings are cooked in boiling water.. When sticky rice dumplings float on the water, you can think of them as cooked. Rinse the ripe glutinous rice dumplings 3-4 times in running water and cool them on a plate.

Put black sesame seeds in a pan and stir-fry them over low heat.

Put the roasted black sesame seeds and 0.2 small spoon of salt in a blender and grind them, then strain them with a sieve to filter out only fine powder.

Spread black sesame evenly on sticky rice dumplings.

The Black Sesame Gyeongdan is done! It's chewy and savory.

I put some castella on the sticky rice dumplings and completed the castella dumplings