Bit-songpyeon (빗송편)

Steps

1. 

   In a small saucepan bring 1 cup of water to a boil, add 2–3 slices of red beet and simmer until the water volume reduces by about half.

2. 

   Sift 2 cups of rice flour into a bowl, add 4 tablespoons of hot beet water and stir quickly; if needed, add more water by 1 teaspoon at a time until the dough becomes soft but not sticky.

3. 

   Knead the dough, pressing and stretching it with the fifth part of your hand, folding and rotating, continue kneading for 2–3 minutes.

4. 

   Cover the dough with plastic wrap or a damp towel and let it rest for 20–30 minutes.

5. 

   In a blender or coffee grinder coarsely grind toasted sesame seeds, add 1 tablespoon sugar, 1 tablespoon honey and a pinch of salt, mix until homogeneous – the filling is ready.

6. 

   Break off a small piece of dough (about 2.5 cm) and shape it into a ball.

7. 

   Make an indentation in the ball, place ½ teaspoon of filling and pinch the edges together tightly.

8. 

   Gently compress the shape in your palm, then carefully roll the ball between your palms to give it a smooth surface.

9. 

   Shape the dumpling into a crescent.

10. 

    Steam the crescents in a steamer for 20 minutes, using 1 cup of water to generate steam.

11. 

    Transfer the cooked crescents to a large bowl of cold water for quick cooling, drain in a colander and lightly brush with sesame oil.