Korean people have been eating many different kinds of rice cakes as desserts or snacks for a long time. As Westerners eat cookies, pies, cakes, and candy, Koreans eat rice cakes, fruits, and other Korean desserts. Nowadays, Korean people also eat many Western desserts; so, Korean rice cakes are eaten less than before. However, Koreans still eat rice cakes on special days such as traditional holidays, birthdays, etc. Chapssaltteok (찹쌀떡) is a Korean dessert that is mainly made with sweet rice flour and red bean paste. It is almost similar to Japanese mocchi. It will be best to make your own red bean paste at home, but you can buy a can of red bean paste from the store. This time I just used red bean paste from a can. I hope you will like this chewy and sweet rice cake dessert.
Yield: 8 Pieces
Short Korean Lesson
- SahGwa (사과) = Apple
- SahGwa (사과) = Apologize
In a bowl, add 1 cup of sweet rice flour, 3½ Tbsp of sugar, and ½ tsp of salt. Stir it.
Slowly, add 1 cup of water. Stir it until all of the ingredients are blended.
Cover it with plastic wrap. Cook it in the microwave for 3 minutes, take it out, and stir it again. (Depending on your microwave’s power, you might have to cook for a longer or shorter period of time. Mine was high power for 3 minutes.)
If the dough is as pictured, it is done. (Please check the video if you can’t figure it out.) Stir the dough for at least 3 minutes.
Divide ¾ cup of red bean paste into 8 ping-pong sized balls.
You can adjust the amount of red bean paste according to your taste.
Sprinkle a little cornstarch on a cutting board. Roll the dough into a 16 inch long loaf. Cut the dough into eight 2-inch pieces.
Flatten a piece.
Place the bean ball in the center.
Wrap the ball with the rice dough.
Roll it out smooth. Cover it with more cornstarch.