소화가 잘되는 기정떡 만들기 발효된 증편떡 맛이 끝내줘요

hi^^ I'm the daughter-in-law of the head family. The only rice cake that was fermented was It's called Gijitteok, Jeungpyeon, or Gijitteok. If I like rice cake in my family, I eat it often. As I get older, my digestion becomes a burden These days, I make rice cakes with fermentation It's digestible and delicious, so I keep making it. It's good to make at home and it tastes good. Everyone, make a delicious rice cake. Ingredients for making steamed rice cake (based on 200ml cups) 4 cups wet map rice powder (460 g) 100 ml of raw makgeolli (1/2 cup) 100 ml of warm water (1/2 cup) a half-salt drink 100ml (1/2 cup) of sugar black sesame Blue petals (eating flowers) Sesame oil *Please refer to the video for the process of making it!