Bingsagwa (Glutinous-Rice Puff Confection, Matjil)

Ingredients

• glutinous rice
• clear rice wine (cheongju)
• honey
• honey-syrup (cheongmil)
• malt-taffy (yeot)

Instructions

1. Pound and rinse glutinous rice bran-free, grind to flour, and sift clean.
2. Mix clear rice wine with honey into a jeolpyeon-stiff dough; rest briefly.
3. Wrap in cloth and steam on a pot lid; when cooked, pound until glossy and elastic.
4. Roll out, cut red-bean-sized, dry to the right point, and fry.
5. Warm honey-syrup with a little malt-taffy, reduce, coat the pieces, press, and cut when set.