
How To Make Korean Red Bean Mochi (Chapssaltteok)
Chapssaltteok is the Korean version of the popular mochi rice cake. This recipe uses a filling of sweetened red beans.
Prep:
30 mins
Cook:
1 hr 30 mins
Total:
2 hrs
Ingredients
For sweet red bean filling:
- red beans
- sugar
- kosher salt
- rice syrup
- vanilla extract
For rice cake:
- sweet rice flour
- sugar
- kosher salt
- red food coloring
- starch powder
Instructions
Sweet red bean filling:
- Wash and drain 1 cup of dried red beans (azuki beans) and place them in a thick bottomed pot.
- Add 3 cups of water and bring to a boil over medium high heat for 10 minutes with the lid closed.
- If the beans haven’t softened after 1½ hours, add more water and cook over low heat until they are soft and can be well mashed.
- Mash the beans with a wooden spoon (or food processor) until smooth.
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Put the beans back into the pot and add ¾ cup brown sugar, ¼ ts kosher salt, 1 ts vanilla extract, and 2 to 3 tablespoons rice or corn syrup.
-
Stir with a wooden spoon over low heat until the sugar is dissolved and the paste looks a little shiny.
- Divide the paste into 2 even halves. Keep one half of the paste in the fridge or freezer for future use.
- Divide the remaining paste into 8 equal pieces and roll each piece into a ball. Set them aside.
Rice cake:
-
Place 1 cup of sweet rice flour (Mochiko powder), ¼ ts kosher salt, 1 tablespoon sugar in a microwave-safe bowl.
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In a bowl add a drop of pink food coloring to ¾ cup water and mix well.
- Add the pink water to the rice flour mixture and mix it well with a spoon. Push the dough to the center of the bowl.
- Cover the dough with Saran wrap and cook on high for 3 minutes in the microwave.
- Remove the rice cake from the microwave and mix it with a wooden spoon for about 20 seconds.
- Cover it with the Saran wrap again and put it back in the microwave for another minute.
- Knead the hot rice cake with a wooden spoon vigorously in a circular motion about 100 times to make it chewy.
- Spread ¼ cup of starch powder on your cutting board and put the rice cake on it.
- Shape into a smooth 4×5 inch rectangle (10 cm x 12 cm) with wet hands and turn it over.
- Cut the rectangle into 8 even sized pieces with a wooden knife or spatula, and cover with Saran wrap to keep them from getting dried out.
- Take one piece of rice cake and flatten it into a round circle about 2½ inch (6.5 cm) in diameter.
- Add a sweet red bean ball to the middle of the piece of rice cake. Pull the rice cake over the ball and seal it by pinching the edges with your fingers.
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Repeat this until there are 8 pieces of chapssaltteok.
Nutrition
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