Baekseolgi

Prepare a large steamer by filling the bottom pot with water and bringing it to a boil. Line the steaming basket or mold with a damp cotton cloth or parchment paper, then lightly brush the surface with sesame oil.

In a large mixing bowl, combine the wet-milled short-grain rice flour and fine sea salt. Gradually add the water, mixing with your hands until the flour is evenly moistened and forms a crumbly texture. The flour should feel like wet sand when squeezed.

Pass the moistened wet-milled short-grain rice flour mixture through a fine-mesh sieve or a rice cake sifter into another clean bowl. This step is crucial for achieving a light and fluffy texture.