GyeongDan is a traditional Korean dessert. This type of GyeongDan is a modernized sticky rice cake. Traditionally, you would cover the sticky rice cakes with mung bean crumbs, black sesame seeds, soybean powder, or something similar. However, this modern style sticky rice cake uses cake crumbs with honey and walnuts. If you don’t like soybean powder or black sesame seeds much, like me, you will like this one. Since the honey and cake crumbs are sweet, you may not need sugar in the batter, but If you like sweet food, you can add 2 Tbsp of sugar in the batter.
Yield: 1 Dozen Cakes
Short Korean Lesson
- ChinJeol (친절) = Kindness
- BongSah (봉사) = Service
- 1 Cup Sweet Rice Flour
- 1 Cup Water
- 2 Tbsp Sugar (Optional)
- ½ tsp Salt
- ⅓ Cup Walnuts
- ½ Yellow Cake (13×9 Inch Pan)
- ⅓ Cup Honey
In a bowl, mix 1 cup of sweet rice flour, ½ tsp of salt, and 2 Tbsp of sugar. Depending on your tastes, you can skip the sugar.
Add 1 cup of water.
Stir it well enough to make the batter as in the picture.
Cover it with plastic wrap.
Cook it in the microwave for 3 to 6 minutes. According to the power of your microwave, it will take longer or shorter. It took 3 minutes for my microwave with full power.
Mean while crush ⅓ of a cup of walnuts into quarter inch pieces. Use a sandwich bag and knife to crush the walnuts easily and cleanly.
When the batter becomes like the dough in the picture, it is done.
Knead the dough with a fork for at least 5 minutes.
Bake 1 yellow cake box mix. You will need half of the cake. Remove the brown parts of the cake with a knife.
Make cake crumbs with your fingers.
Add the chopped walnuts to the dough. Mix it gently so that the walnut pieces will not become too small.
In a small bowl, mix 1 cup of water and 1 pinch of salt. The salt water will help you work with the sticky rice cakes. Get some water on your hands before you touch the sticky rice dough.
Take a small ball of sticky rice cake dough, and make it into the shape of a ball.
Roll the rice cake ball on the honey.
Then roll it in the cake crumbs.
This will not taste good the next day, so I recommend that you eat this right after you make it. If the recipe is too much for you, cut the recipe half. Enjoy! 😀