Recall memories. Chewy sweet potato bukumi!!!
There was spicy rice powder, so I boiled sweet potatoes, and I thought it would be fun to make bukumi, so I made bukumi, which I always ate during the cold holidays.
2 serving
Within 15 minutes
승일승훈
Ingredients
  • non-glutinous rice
    100g
  • sweet potato
    1/2ea
  • Sugar
    1spoon
Cooking Steps
STEP 1/11
This is a sweet potato bukumi that was made by recalling the memories of sorghum bukumi.
STEP 2/11
I prepared a lot of boiled sweet potatoes.
I boiled it once and my family loves it, so I boiled several.
STEP 3/11
Mash the sweet potatoes using a fork and add sugar to suit your taste and prepare them in a circle together.
STEP 4/11
Spicy rice is prepared by lumping the dough with boiling water.
STEP 5/11
Roll it up into bite-sized pieces and put the prepared sweet potato filling in half and make it into a half moon shape.
STEP 6/11
Grease over low heat and grill back and forth until golden.
STEP 7/11
After removing the jujube seeds using jujube, I made jujube flowers and put them up together.
STEP 8/11
Yellow sweet potatoes are very delicious sweet potato bukumi.
STEP 9/11
The pretty sweet potato flower bukumi is done.
STEP 10/11
I'm proud to have made such a pretty sweet potato bouquet.
STEP 11/11
I highly recommend sweet potato bukumi, which can bring back memories if you make and eat it on the returning Lunar New Year's Day.
Spicy rice flour must be kneaded with hot water.
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