STEP 1/12
It should be wet non-glutinous rice powder, but it's sold at an Internet mall or a mill. I bought it from a regular rice cake shop. Add water little by little and knead.
STEP 2/12
If you squeeze it with your hand and it clumps up, it's the right concentration.
STEP 3/12
Put it down on a sieve. The air needs to go in to create a fluffy taste. Mix 2/3 cups of sugar in the rice powder that has been sifted. Be sure to use white sugar. That way, the color of Baekseolgi comes out white. Mix the sugar evenly.
STEP 4/12
Place paper foil on a dumpling steamer and make holes in places with a fruit knife. If you don't have a dumpling steamer, spread two or three paper foil or coffee filters on a regular steamer.
STEP 5/12
Add rice flour and sprinkle raisins in the middle.
STEP 6/12
Put the rice flour on top again
STEP 7/12
Fold the paper in half and cut it into a heart shape. Mix rice powder and cinnamon powder and sprinkle it on the heart shape. Only cinnamon powder doesn't stick to the rice cake well, so you mix it with rice powder.
STEP 8/12
A pretty heart came out
STEP 9/12
Steam for 20 minutes in a steaming steamer. Don't forget to steam it when it steams.
STEP 10/12
Cover with cotton cloth to prevent water vapor from falling on the rice cake. Steam for 20 minutes, then turn off the heat and let it simmer for 5 minutes. Don't open the lid in the middle.
STEP 11/12
Baekseolgi is steamed like this
STEP 12/12
Home-cooked Baek's Baekseolgi is done.