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
Video Instructions
Main Ingredients
- 1 Cup Sweet Rice Flour
- ½ tsp Salt
- 3½ Tbsp Sugar
- 1 Cup Water
- ¾ Cup Red Bean Paste
- Some Corn Starch
Directions
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.
Enjoy! 
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Hello.
Isn’t there another way to cook the dough ? Thank you
Thank you for all this recipes.
I do not have microwave.
Do you have a songpyeon recipe? I am able to get mochi at the asian grocery store and it is just not the same! Thank Aeri! This is my go-to site for all my Korean cooking needs!
hi Kirsten,
I didn’t post it yet..I will add it to my list.. thanks
Very good ,I’ve made it and taste the same as I bought in Japanesse shop. Love it. I have a quiestion please. Red beans paste how much time I may have it in the refrigerator? And may I freeze it? Thanks fopr nice page
hi jirina,
If you make homemade red bean paste.. you can keep it in the refrigerator for 2 weeks.. or a little more.. if it goes bad.. it will change the flavor… (become a little sour.. something like that.. )
I am making it right now but I ran out of red bean paste coz I ate it by itself:) also, I add pink food color to the dough and probably play with it before I eat it!:)
Hello! Can I add in some green tea matcha to give its color and flavor?
hi Alina,
Yep, that sound great. Just shift the green tea powder and rice flour together to mix well before add water…so you will not get green tea lumps .. thanks
Aeri, I don’t know why but mine taste a little bit bitter. is it because I use can bean for Pat Bing Soo?
hi ginnykhanh,
bean for pat bing soo will be more like.. liquid type… than paste.. it was okay to use it to fold the dough ?? hehe.. anyway.. sorry since I didn’t taste your rice cake and the red bean paste.. to be honest, I can’t tell what was the problem.. I will say.. if you can find a red bean paste can for this dish…try that too someday. thanks
Why did you put cornstarch cause last time i did that and it didnt taste good
hi Dashon,
It’s not for taste..it helps you work with the sticky batter to make the shape.. also it helps keep them nicely.. without sticking each other or.. sticking to plates or containers..
Hello, what is the difference between chapsal-tteok and gyung-dan? Thank you.
hi Fiona,
chapssal-ttoek has filling inside..and gyung dan is covered with different kinds of ingredients..such as sesame seeds, cake crumbs.. but the sticky rice cake part is similar.. thanks
I made this yesterday, but i totally bought the wrong red beans…the beans i bought are only used for shaved ice TT.TT aigooo~ will definitely have to try again sometime keke ^^;;
hi Esther Kim,
haha.. that can happen.. ^^:; yep. try again next time. thanks
Thanks for your awesome website!!! I learnt a lot from this. And.. u helped my hw! 감사합니당~~~~ 땡큐~ ㅋㅋ
Hi Aeri,
Is there another method of cooking the sweet rice dough becoz I dont have a microwave oven. Thank U!
hi sweetie,
You can use double boiler (it will take longer to cook that way though..)..and cook it until you get the texture I had..
Hi Aeri,
do you have any other recipes or know of names of other desserts that use sweet rice flour?
hi Susan,
I will add it to my list.. thanks
안녕 I really love your recipes. Continue making more yummy korean food ^^
고마워, 언니 화이팅!
hi 동방신기 팬,
Thanks for your comment !!! hehe you love 동방신기 ??
Hi, Aeri
I wondering that is flour can enought cooking in 3-6 minutes. After balling no need to cook?
Hi Baska,
Yep.. it’s enough to be cooked in 3~6 minutes.. just I used 10 out of 10 power for the microwave. no need to cook after balling.. thanks
Aeri! I love you’re videos they are awesome! They look so yummy! I’m drooling right now! lol
Hi Monica,
You are welcome !!! Nice to meet you..hehe
hi thank you so much for your recipes! i’m so glad that i’ve bump into your website.
i am hoping to try the above recipe. i have rice flour but not sweet rice flour. do you think i could add some sugar to rice flour. how much sugar do you think i should add?
thanks alot. cheers!
Hi, Grace
I’m very happy to meet you too.
Oh.. I’m sorry but.. the special point for this dessert is..the sweet rice flour.. it’s different from normal rice flour.. it will change the texture and flavor for the dish. Can you find a sweet rice flour.. (Glutinous rice flour).. I’ve seen the sweet rice flour for mochi (japanese) at wall mart before. thanks !!!
thanks for your kind reply. i’m sure i’ll be able to get some. thanks again for sharing your wonderful recipes! i’ve been telling my friends about your website!
Hi, Grace
You are more than welcome. hehe
I hope you will like this recipe.
Thanks !!!!
wahhhhhhhhhhh I’M SO EXCITED THAT I FOUND YOUR WEBSITE!!!! yayyyyyyy…i’m so so so excited to make this…AND HODDEOK!!! omg i love these two things! gam sa ham ni da! aeri…uNni? ahjuma? kekeke ^^
Hi, Christine
lol… Nice to meet you !! I’m sooooo excited that I met you also. hehe
oh.. no ~~~ I don’t want to hear ” ahjuma” ..hehe.. thanks !!!
Hi Aeri,
새해 복 많이 받으세요.
I made Sweet Rice Cake second time on Lunar New Year as a dessert. This time I used boiling water to cut down on the double boiling time. The dough turned out to be the consistency I wanted.
Now I can move on to make Hoddeok.
Btw, I love to eat Andong Braised Chicken, do you have a recipe for this dish? I tried it when I was in Korea but have still not found a recipe.
Hi, Charisma
Oh.. happy to hear that you tried it again. Hoddeok.. sounds good.. Good luck and Enjoy !! hehe..
aha.. Andong jjimdak ?? I wonder if I can make it as delicious as you tried before..but I will try to find a good recipe for you someday. Thanks !!!!
Hi Aeri, I am studying the language in a local school affiliated to the University. I have been studying the language for a while but I am not good in it. But I am able to read and pronounce the words written in Korean on the ingredient packing that’s most important.
Thanks for the good recipe that’s what I am trying to say in Korean.
Thanks a lot. I will try Hoddok next.
Cheerio.
Hi, Charisma
aha ~~ I got it. That’s really really cool that you can read Korean words. Yes, I could understand your Korean..I was just surprised to see Korean words from you..hehe Yep..try hoddeok next time. You will like it.
Thanks !!!
Aeri,
I have made some 찹쌀떡. 좋은 레시피 ke ke ke ! Turned out very nice. But I need a stiffer dough. Perhaps I have used a little too much water. Otherwise, it taste great.
Using a double boiler, it took a longer time to cook the dough. However, it turned out very well. I wish I could show u a picture Master Aeri…ke ke ke.
Cheerio
Hi, Charisma ^^
haha.. 좋은 레시피 ?? I’m happy because it worked out !!! yes… I wish I could see your yummy 찹쌀떡,,, hehe.. by the way, where did you learn Korean ??? thanks !
I will use a double boiler. This is my favourite korean dessert. Will give it a try. 감사합니다.
Hi, Charisma
You are very welcome !! I hope it will turn out good !! thanks !!
Aeri, how do I cook the dough if I do not have a microwave oven?
Hi, Charisma
Nice to meet you !!! oh~~ don’t worry. Do you have an oven ?? If you do,, then cook the batter in a pan (pan you use to make soup not frying..) and keep stir it until it becomes like the picture. It will take longer … (on medium) becareful not to burn the bottom… thanks !!!
p.s If you have double boiler, it will be better….
Thank you
I will make this tonight or tomorrow morning! I look forward to trying it. Rice cakes are slightly different in Chinese food, so this looked interesting.
Hi, Jeff
oh..it’s interesting to you ?? I hope the taste is good to you..hehe Enjoy yours. thanks
May I know if this is best eaten on the same day? Or will it get hard if I store it for another day if there are left overs?
Hi, Jeff
According to my experience, it’s still okay the next day. (Actually, I thought it tastes better after I keep it in the refrigerator sometime.. maybe because it’s cool?? I don’t know..hehe) but..You don’t want to keep it too long more than 4 days something like that..but 1 or 2 day will be okay. Thanks !!