Let’s make Pumpkin Injeolmi! Sieve the wet glutinous rice flour. I didn’t use water to make the pumpkin taste strong. I only moistened it with the pumpkin. The more water you add, the more chewy you change from a chewy texture to a soft texture. Mix the ripe pumpkin and glutinous rice flour until it is soboro shaped. Add 5g of sugar before steaming Set the wet cotton cloth in the steamer and scatter the sugar The sugar seperates the rice cake and cotton cloth. Make a hole to make sure the steam comes up well. When the boils water, put the steamer. To keep the water from falling into the rice cake, cover the lid with cotton. If there is no powder, it’s all done. Apply the salt water to cotton cloth for seperation. Put salt water on it and knead it for 5minutes. Cover the rice cake with vinyl and shape it with scraper. 15minutes later, grease hands and scraper. Cut this rice cake. Put some Castella crumbs on it.