Wash the glutinous rice and soak it in water. Drain, grind finely and sift. Divide the sifted rice into three equal parts.
2. Dissolve each food coloring separately in water.
3. Leave one-third of the rice flour white, add the food coloring separately to the other two parts of the rice flour. Add boiling water and knead each of them into dough.
4. Pit the jujubes. Chop finely and mix them with the honey and cinnamon to make the filling.
5. Shape the dough into dumpling filling them with the jujube mixture.
6. Heat the frying oil to 340¢µ and deep-fry the dumplings.
7. When the dumplings are done, take them out of the oil, soak them in honey-water and serve.
1. Knead the raice flour, salt and hot water into a soft dough Shape the cough into ginko nut-sized pieces. Place some raisns and pine nuts on each piece and re-shape into round balls.
2. Boil the balls in boiling water and rinse them in cold water.
3. Boil the water with the sugar and ginger to make a syrup and let it cool. Them remove the ginger from the syrup. Slice the fruits into bite-sized pieces. Place the rice cake balls, fruit pieces in a bowl and pour on the syrup to serve.
1. Wash the rice, soak it for a while and drain. Grind the soaked rice very finely adding salt and strain.
2. Peel the chestnuts, boil them and put through a sieve. Pit and chop the jujubes finely. Fry the sesame seeds and simmer the sweet bean flour with 1/2 cup sugar. Then mix each ingredient with salt and honey.
3. Divide the ground rice into there equal parts. Add the food color to one-third along with boiling water and knead it into dough. Add boiled chopped mugwort to the second part and knead. Add boiling water to the rest as it is and knead it into dough.
4. Fill the dough pieces with the #2 filling and shape them into half-moon-shape rice cakes.
5. Stream the half-moon rice cakes and brush them with the sesame oil.
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