Saenggang Tteok

Peel the Fresh ginger and finely grate it. Place the grated Fresh ginger into a cheesecloth or fine mesh strainer and squeeze out all the juice into a small bowl. Discard the pulp.

In a large mixing bowl, combine the Glutinous rice flour, White sugar, and Salt. Gradually add 50 grams of the Water and the Fresh ginger juice, mixing until a soft, cohesive dough forms. Adjust Water amount slightly if needed to achieve a pliable consistency.

Divide the dough into small, uniform pieces, about 20 grams each. Roll each piece into a smooth ball, then gently flatten it into a disc shape, about 1 cm thick.