Yashoma (Patterned Rice-Flour Dumpling)

Rinse black soybeans without soaking and cover with 500ml cold water.

Bring to a boil, reduce heat, and cook 25 to 35 minutes until cooked through but still firm, then drain completely.

Combine 500g rice flour, 50g sugar, and 1/2 tablespoon salt.

Mix in 370ml boiling water in four additions with chopsticks. When safe to touch, knead 5 minutes to a smooth, earlobe-soft dough.

Tear dough into fist-size pieces and space them on a damp cloth in a steamer.

Steam over high heat for 20 minutes, then split the largest piece to confirm the center is translucent with no dry flour.

Lift the cloth and immerse it in cold water for only 1 minute.

Before the dough becomes cold, wring the cloth firmly, transfer dough to a bowl, and knead vigorously for 6 minutes until smooth and fully cohesive.

Divide the warm dough into four portions.

Fold aonori into one, sesame into one, and cooked black soybeans gently into one. Wearing gloves, knead 3 drops red coloring evenly into the last portion.

Roll colored dough into 2cm strands, place selected colors side by side, and wrap to form three 5cm-thick logs.

Press lengthwise with chopsticks to make grooves or petal shapes and dust very lightly with potato starch.

Let the surface settle 15 minutes at room temperature.

Slide cotton thread under each log, cross the ends, and cut to 8mm slices. Eat before drying; refrigerate leftovers airtight and grill once firm.