This rice cake is colored with five natural dyes sourced from gardenia, omija, grapes, mugwort, and the like, which are, in turn, mixed into the dough and kneaded with hot water. The filling often features chestnuts, young soybeans, or ground sesame seeds mixed with sugar. Unlike the half-moon rice cakes made for Chuseok, these rice cakes are made to be small, colorful, and dainty for special and happy occasions. One such example is the feast on the 100th day after the baby’s birth, while another in the past was to commemorate the completion of each book used to teach the child in the Village School when the rice cakes were made to be shared with others.

The image source is https://english.visitkorea.or.kr/