Prepare only two jesfree green kiwis and peel them.
I prepared one more for a tasting experiment.

Mix glutinous rice flour, salt, sugar, and water in a microwave bowl.

Don't put the lid on the microwave, turn it on the river for 1 minute, take it out, and mix it evenly.

Put it back in the range, heat it for 30 seconds, and mix it evenly.
When the rice cake is cooked well, it becomes transparent like this.
(Depending on the scent of the stove, if it is undercooked, heat it for another 30 seconds.)

Put it in a plastic pack and let it cool in the refrigerator for about 10 minutes.
(If you apply a small amount of oil to the vinyl, the rice cake won't stick to the vinyl.)

Prepare 50 grams of red bean paste and wrap the kiwi.
You can keep one small kiwi, but...

Cut the big kiwi in half like this.

Wear disposable plastic gloves and drop a drop of cooking oil
Rub your gloved hands together to coat them with oil.
In cold Korean laver, remove 70 grams of sticky rice cake and make it flat.

Put the kiwi wrapped in sediment and wrap it nicely.
At this time, kiwi wrapped in sediment should be formed in an oval shape rather than round, so it is good to cut the rice cake is completed.

The shape wrapped in rice cake will automatically become an oval shape, right?

Oval shaped rice cakes are never sticky if you put a small amount of corn starch on them.

Put it on a cutting board and cut it in half and serve it with the cutting board.
When you cut it, don't press it at once, but pull the knife gently and repeat it to cut it nicely.
It is "Jesfree Green Kiwi Chal Tteok," which combines the juices of kiwi, the sweetness of sediment, and the chewy texture of glutinous rice.