Songpyeon (three-colour rice cakes with a sweet sesame filling, cooked with pine needles)

Process the frozen short-grain rice flour in a food processor to make it finer.

Make three doughs -- white, pink coloured with a pinch of jello, and green -- each with a pinch of salt; not too hard and not too wet, soft like an earlobe. Keep them wrapped.

Let the doughs sit 30 minutes.

Filling: a quarter cup of sugar, a quarter cup of roasted sesame seeds and a pinch of salt.

Pinch off a piece about an inch in diameter, keeping the rest covered so it does not dry; knead into a ball and hollow it with the thumb.

Fill with the sesame filling, close carefully and seal, shaped like a ginkgo leaf.

Boil the water to cook the rice cakes with the pine needles.

After 25 minutes, put the rice cakes into cold water with a little sesame oil; taste.