Prepare a large steamer by filling its base with water and bringing it to a boil. Line the steamer tray with a damp cotton cloth or parchment paper.
2
Combine the Non-glutinous rice flour, Sugar, and Salt in a large mixing bowl. Gradually add Water to the rice flour mixture, rubbing it between your palms to achieve a crumbly, moist texture. The mixture should feel like wet sand when squeezed.
3
Pass the entire rice flour mixture through a fine-mesh sieve twice to ensure a very fine and even texture. This is crucial for the delicate layers of Baekgyeol tteok.
