Sesame-filled rice cakes (Songpyeon)

1. Mix the rice flour, glutinous rice flour and salt, then gradually pour in the hot water and knead first with a wooden spoon, then by hand into a smooth dough as soft as an earlobe; cover with a damp cloth and rest for 15 minutes.

2. Toast the sesame seeds in a dry frying pan until golden, crush coarsely in a mortar and mix with the brown sugar, honey and a pinch of salt.

3. Roll the dough into walnut-sized balls, press a small hollow into each with your thumb and put half a teaspoon of filling in each.

4. Close the edges and shape into half-moons, pressing the edges firmly so they don't open during steaming.

5. Place the cakes in a steamer lined with a damp cloth, a little apart, and steam over boiling water, covered, for 20 minutes.

6. Dip the cooked cakes in cold water, drain and brush thinly with sesame oil so they're glossy and don't stick together; serve lukewarm.

Tip: Songpyeon is the signature sweet of Chuseok, the Korean autumn harvest festival – the family shapes them together, and the saying goes that whoever makes beautiful songpyeon will have beautiful children. Traditionally they're steamed on pine needles, which gives them a lovely pine scent. You can colour part of the dough with spinach or pumpkin juice.