Gyeongae-tteok

Sift the Non-glutinous rice flour with Salt into a large bowl.

Divide the sifted Non-glutinous rice flour into three equal portions.

To the first portion of Non-glutinous rice flour, add 50 grams of Sugar and 70 grams of Water. Rub the mixture between your palms until it resembles coarse sand, then sift it again to ensure a fine, even texture. Set aside as the white rice flour mixture.