If you know how to cook tea for a real Korean New Year, you’ll have good luck for the whole year.

You soak the green beans in water for about 2-3 hours, then wash them and put them in a steamer, steamed until cooked.

You peel the pumpkin and beetroot and cut them into small pieces. Pandan leaves are also washed and cut into small pieces. Next, you steam the pumpkin. Put the beets into the juicer and squeeze the juice. Put pandan leaves in a blender, grind with 200ml of filtered water and filter the mixture through a sieve to remove pandan leaves.

You divide 900g of glutinous rice flour into 3 equal parts, 300g each, put in 3 separate bowls.

A bowl of kneading with steamed pumpkin. You knead until the dough is mixed with the pumpkin into a thick dough mixture.

A bowl of powder you mix with 200ml of beetroot juice. Please pour the beetroot juice slowly into the flour bowl, to avoid making the dough too mushy.

In the remaining bowl of flour, the sisters also mixed with 200ml of pandan leaf juice. Remember to pour the pineapple juice in slowly.

You put the steamed green beans in the pan, mash. Then, add to the pan 100g granulated sugar, 50g coconut fiber, 1/3 teaspoon salt, 50ml coconut milk. Slug the mixture over low heat until you get a smooth, sticky mixture and no longer stick to the pan.

You divide the crust and the mung bean paste into several parts according to the ratio of 40gr of crust – 30gr of filling and then round. Next, use your hands to flatten the cake crust, put the filling in the middle, cover the edge and round it.

Next, you boil 1 pot of water and then drop the floating tea balls in and boil until the tea balls float to the surface, then take them out.

You put in a pot of 1 liter of water, 2 sliced ​​ginger, 100g of rock sugar, 1/3 teaspoon of salt. Cook and stir the mixture until the sugar has dissolved. Next, you drop into the pot the boiled water drifting tea balls and boil them in the sugar water – ginger mixture for about 5 more minutes.

You put in the pot the remaining 200ml of coconut milk, the remaining 70g of granulated sugar and 1 teaspoon of salt. Cook while stirring on medium heat until the mixture boils or bubbles appear, then turn off the heat. If you like the coconut milk with a thick consistency, you can mix 1-2 teaspoons of tapioca starch with water and add it when boiling.

You scoop the tea balls into the bowl with the sugar water and ginger, drizzle the boiled coconut milk. Then, sprinkle some crushed roasted peanuts and also roasted sesame seeds. So it can be displayed on the altar.