Rice cake stuffed with bean jam

*Ingredients
Rice cake:2 pieces

Potato starch:3 teaspoons

Sugar:1/2 teaspoons

Bean jam of grain:60g

*Instructions
1:The bean jam of grain on the market is taken out of the container. And, round it to the size of about 3-4 centimeters in the diameter.

2:The rice cake is cut in 6 capitation. And, put it in a heatproof container. 1 big spoon of water and sugar are added to the container. And, mix it several times. Heat it with the microwave oven for 2 minutes putting the Saranwrap on the container when mixing it.

3:A wet duster is prepared. And, '2' is put on the duster. The rice cake in the container is mixed while cooling it little by little. When hardening doesn't remain, leave it for about 5 minutes.

4:Flour is put in the putt. And, expand it overall. The rice cake that '3' mixed is put when extending. The rice cake is greatly enlarged to the oval. Leave it for about 10 minutes sprinkling flour on the surface when enlarging it.

5:'4' is made two capitation.

6:The Saranwrap is cut in the size of 30 centimeters in length and breadth. And, one '5' is put on the center on that, and to become the size of 7-8 centimeters in length and breadth, extend it. The bean jam of '1' is put on the center.

7:Bean jam is encompassed while matching all sides of the rice cake of '6'. And, all sides of the Saranwrap are matched and squeezed.

8:The Saranwrap of '7' is removed. Respect where all sides were shut is done below, it puts on the palm, it turns the heat on lightly, and shape is straightened.

9:Completion.

*Tips
1:Inside bean jam is served when strongly squeezing too much or pushing too much.