Boil figs and sugar together over low heat to make a combo. Make the concentration slightly thinner than the jam.

Place the completed compote in a hemispherical mold about 2cm in diameter.
Place in freezer for 20 minutes.It hardens the surface to the point where it falls in the shape of the hemisphere from the mold.

Add glutinous rice flour, water, and salt to make the dough lump.

I'd like the dough for sticky rice.
1. Place the dough in a coated pot and cook with a silicone spatula.Fifteen minutes
2. Put paper parchment paper on the steamer and steam it for 20-25 minutes.
3. Put the dough in a microwave-only container and cook it in the microwave for about 3 minutes. (Touch with a spatula 2-3 times and make sure the dough is not cooked like a white rice cake.)

Add green tea powder to the dough and color it.
Use two-thirds of the dough.

Add the beet powder to the dough and color it.
Use 1/3 of the dough.

Sprinkle powdered starch on silicone paper and roll out the green tea dough. Please make a rectangle about 15cm wide and 7cm long.
Roll the beat dough into a bar rice cake shape with your hands.
Place the beet dough on top of the green tea dough and roll it like a gimbap.
Divide into appropriate sizes, and push the dough vertically and in a circle like the cross section shown in the picture.

Steam and mash sweet potatoes, then mix chopped walnuts, raisins, and honey.
Cover the frozen fig combo with sweet potatoes and cover it with colored dough again.If you make the dough into a fig shape, the fig chapsal rice cake is completed!

Easy and simple fig chapsaltteok is done!