Three-colored Pyeon

Three-colored Pyeon, *Dehulled bean Meshiru Pyeon *Wormwood Pyeon *Jujube Pyeon
Pyeon, meaning rice cakes that is often used as piled-up decorations in special occasions, is made of rice and various other ingredients to add flavors, steamed with bean paste and rice powder. Designed in rectangular form, Pyeon serves as a platform on which flower pancakes, or other desserts are laid. For ancestral rites, the bean paste is made of dehulled red beans or mung beans instead of the usual red beans.
1 Wash non-glutinous rice, soak in water for over 5 hours. Remove the water, and dry for about 30 minutes.
2 Add salt and ground.
3 Boil and then dry the wormwood. Add salt and the wormwood to the soaked rice, and ground.
4 Boil the jujube and then sift out the water. Mix in with the ground rice. Sift again.
5 Soak and dehull the red beans. Steam till soft, sift out the water and season with salt.
6 Add water to the prepared rice powders, separately. Sift out the water, and add sugar.
7 Lay wet cotton cloth on the steamer. Spread out the dehulled red bean paste, add the rice powder, and then the bean paste.
8 Steam in the preheated steamer for about 20 minutes, and let the rice cake sit for about 5 minutes in low heat.
Utgi Cakes (Decoration Rice Cakes) and Other Desserts (Danja)
1 Wash and soak the sticky rice for over 5 hours. Remove the moisture, add salt and ground.
2 Add water to the rice powder, mix, and steam for 20 minutes in a cotton-cloth laid steamer.
3 Peel and thinly slice the chestnuts. Remove the seeds from the jujubes, thinly slice and mix with the chustnuts.
4 Finely mince the pine nuts. Wash and trim the manna lichens.
5 Wet the chopping board with salt water, lay out the rice cake and cut into pieces. Add the sliced chestnuts, jujubes, and manna lichens, and roll in
minced pine nut powder.
Gaeseung Juak (a form of dessert)
1 Wash and soak the sticky rice for over 5 hours. Remove the moisture, add salt and ground.
2 Mix the sticky rice powder with flour, sift, and add sugar.
3 Warm up the rice wine, and mix into the powder. Add boiling water if there is a shortage of rice wine. Batter for a considerable amount of time
to make the paste sufficiently sticky.
4 Use the batter to make 1cm ×3cm pieces, and press down the top/bottom to add form. Place on oiled tray.
5 Fry in 160℃ oil until the form is set and the surface color turns yellowish. Make sure to keep the pieces apart so that they don’t stick to each
other. Then move to 140℃ oil, and fry until the insides are completely cooked.
6 Scoop out the pieces and remove the oil.
7 Add water and minced ginger to grain syrup, boil until the surface bubbles. Let the syrup cool.
8 Dip the pieces into the syrup.