Hearty Rice Bread with Filling (Bap Ppang)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. (Filling) Mix the cooked kabocha squash with the corn kernels.
2. Combine the rice flour, salt, soaked cooked rice, and water and knead into one mass, then add the coconut oil and knead until soft.
3. Let the dough rise until it doubles in size. * If a dent remains when you press the dough with your finger, it has risen well.
4. Roll the dough into a thin rectangle (about 35 cm x 28 cm, about 0.5 cm thick), spread the filling over it, and roll it up.
5. Cut the rolled dough into pieces about 4 cm wide, place them in a muffin pan, and let them rise until they fill the cups.
6. Brush the tops with milk and bake in an oven preheated to 180°C top heat and 160°C bottom heat for 20-25 minutes.