Boil sweet potatoes, peel them when they are hot, and mash them.

Add honey or sugar to this and mix well.

Crush hard without lumps. Then, sweet potato filling is made.

Now I'll have to make the sticky rice dough. Prepare the glutinous rice flour.

The water that goes in here should be hot water. In order for the sticky rice dough to be properly chewy, you must make the dough. Get some hot water.

Adjust the concentration by adding hot water little by little. It's very hot at first, so first, use a spoon to stir it together.

When the water disappears and clumps up to some extent, it's a little hot now, but you have to clump the dough yourself.

The dough has to be soft and soft like a baby butt. That's how it's balanced. The dough is covered and aged for a while.

Make the well-aged dough into a bar rice cake shape.

And if you want a small size bukumi, cut it to this thickness, or if you want a large size bukumi, cut it into thicker pieces. This is entirely a taste.

Make the cut dough into a ball. And if you press it lightly with your palm, you can get a disk-shaped circle.

Make the sweet potato filling in the bukumi round. You can adjust the size of the sweet potato sediment to the round size of the rice dough you made.

Grease a heated pan over low heat and place the glutinous rice batter on top.

And put the sweet potato filling on it. After you put it on one side, fold it in half and press down on the ends. So that the folded dough sticks well.

It's folded in half and shaped like a dumpling. It's shaped like a half-moon~ It sticks easily because it's sticky rice. After that, you can fry it back and forth until it's golden brown.

It's golden brown and well-done.

It's chewy and crunchy and sweet potato filling that you can eat as a snack~~~ It's a piece of cake to just sit and eat it all!! I made it small like this. I'm going to make it bigger next time. It's so tempting

This time, I spread the dough a little bigger, put a lot of sweet potato sediment, put pumpkin seeds in it, and put it on top of glutinous rice pancake to make it big. So, the texture is much more chewy. It's softer.