Chapssaltteok (찹쌀떡)

Prep time: 25 minutes

Cook time: 5 minutes

Total time: 30 minutes

Servings: 8 rice cakes

Country of Origin

Korea

The Korean version of sweet mochi—plump, soft glutinous rice cakes dusted with cornstarch and stuffed generously with sweet sweetened red bean paste (pat).

Presentation & How It's Eaten

Served at room temperature or slightly chilled, dusted lightly with starch. Eaten out of hand as a afternoon sweet snack with green tea.

Ingredients

• 1.5 cups sweet glutinous rice flour

• 1 cup water

• 3 tbsp sugar

• 1/4 tsp salt

• 1 cup sweetened red bean paste (pat)

• 1/2 cup cornstarch (for dusting)

Step-by-Step Directions

1. Prep Filling: Divide red bean paste into 8 equal portions (about 2 tbsp each) and roll into firm spheres.

2. Cook Dough: Whisk glutinous rice flour, water, sugar, and salt in a microwave-safe bowl. Cover loosely and microwave on high for 2 minutes. Stir vigorously, cover, and microwave for 1 more minute until sticky and opaque.

3. Dust Surface: Dust a clean cutting board heavily with cornstarch. Scrape hot cooked dough onto starch and dust top surface.

4. Divide Dough: Flatten dough gently and cut into 8 equal portions using a dusted scraper.

5. Stuff & Seal: Flatten each dough portion into a disc, place a red bean ball in center, stretch edges over filling, and pinch tightly shut to form a round cake.

Cooking Tips

• Generous Starch Dusting: Glutinous rice dough is exceptionally sticky when warm; keep hands and surfaces well-dusted with cornstarch throughout assembly.

Nutrition Facts

(Estimated per cake)

• Calories: ~180 kcal

• Total Fat: 0.5g

• Saturated Fat: 0.1g

• Cholesterol: 0mg

• Sodium: ~85mg

• Total Carbohydrates: 41g

• Dietary Fiber: 2.5g

• Sugars: 14g

• Protein: 3.5g