It's a rice cake with raw fruits, so it's better to make only enough to eat. The amount of red bean jelly or glutinous rice powder varies depending on the size of the strawberry. It's a recipe for about 6 large strawberries.
If there is red bean paste, it would be better to use it instead of red bean paste.

First, wash the strawberries clean and cut off the top.
Please cut the ends as much as possible. If you cut too much, the rice cake will become soft due to moisture.

Wipe off the water with a kitchen towel.

Cut the red bean jelly roughly and melt it in the microwave for about 50 seconds.

Mash it finely when it is warm. Mash finely and let cool.

Add glutinous rice flour, sugar and salt and mix well.

Add hot water and stir well.
Do not pour water all at once, but add little by little to adjust the concentration. The natural flow is good.

Cover it with a wrap, make a few holes with a toothpick, heat it up for about 2 minutes, and pat it for about 1 minute.

Wrap it again, heat it up for a minute, take it out, and hit it for a minute
Repeat one more time. When the dough is translucent, it's done.

Put a little bit of oil in the plastic bag and rub it evenly inside the plastic bag.
And if you add the sticky rice dough and trim it, it doesn't stick and it's good.

Spread flat and cool completely.

Remove the strawberries from the mashed yanggaeng and roll them into a circle.

Please spread it out comfortably. It won't stick if you put some oil on your hands.

Put the strawberries up and wrap them around.

Make sure to trim it well so that there is no gap between the strawberry and the sediment.

Put starch on the bottom so that it doesn't stick.

Make glutinous rice dough in the same way.

Wrap the strawberries wrapped in red bean paste well and trim them nicely with starch.