Chewy Chapssaltteok (Glutinous Rice Cakes with Red Beans)
A chewy rice cake snack made by cooking glutinous rice dough in the microwave and wrapping it around sweet paste fillings.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This chapssaltteok is easily made in the microwave without using a stovetop to develop its chewy elasticity. The key to the chewy texture is matching the ratio of glutinous rice flour to water and kneading thoroughly until it turns translucent. Depending on your preference, you can fill it with nuts or peanut butter alongside sweet red bean paste to enjoy as a sweet snack.
- Servings
- about 3–4 servingsOriginal: about 10 pieces
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Glutinous rice flour120 g (1 cup)
- Water160 g (3/4 cup, 11 tbsp)
- Sugar2 tbsp
- Salt1/4 tsp
Filling
- Sweet red bean paste
- Peanut butter
- Almonds
- Crushed peanuts
Other Ingredients
- Potato starch1/2 cup (corn, sweet potato, potato, etc., approx.)
- I used commercially available 100% glutinous rice flour.
- With 200 g of sweet red bean paste, you can make 10 chapssaltteok (20 g per 1 portion of paste).
- For the filling, in addition to chopped almonds inside the sweet red bean paste, you can also chop and add walnuts or peanuts.
Steps
1. Here are the sweet red bean paste and peanut butter for the filling.
Shape the sweet red bean paste into round balls by hand, and roughly shape the peanut butter with a spoon.
With 200 g of sweet red bean paste, you can make 10 chapssaltteok (20 g per 1 portion of paste).
For those who want to make sweet red bean paste, see here ⇒ http://blog.naver.com/ppunwife/140055502143
2. I used commercially available 100% glutinous rice flour.
Add water, sugar, and salt to the glutinous rice flour and mix with a whisk so no lumps remain.
A 3:4 ratio of glutinous rice flour to water is ideal (you must measure by weight).
3. Once mixed, the consistency will be thick.
4. Microwave for 2 minutes, then take it out and mix vigorously until the dough becomes smooth.
5. Microwave for another 2 minutes and mix again. When the dough turns translucent, it is fully cooked.
Mixing well at this stage makes for chewy chapssaltteok.
If it feels undercooked, microwave again for 1-2 minutes and mix.
6. Scoop out enough dough for 1 piece, dust with potato starch, and shape it.
7. Flatten it into a round disc while coating with potato starch, and then...
8. Place the filling inside, wrap the dough well around it to seal, and shape it neatly into a round ball.
You must shape it before the dough cools so the surface stays soft and seals well.
Ppunwife's tips
- A 3:4 ratio of glutinous rice flour to water is ideal (you must measure by weight).
- You must shape it before the dough cools so the surface stays soft and seals well.
- If you reduce the water slightly to make the dough and roll it in castella crumbs, roasted soybean powder, red bean powder, or toasted sesame seeds, it becomes gyeongdan (sweet rice ball cakes).
- It would also be great to freeze them just like this and enjoy them as ice chapssaltteok.
FAQ
How do I measure the ratio of glutinous rice flour to water?
It is best to measure the glutinous rice flour and water in a 3:4 ratio by weight, not by volume.
How do I check if the dough is fully cooked?
When you stir it after microwaving, if the dough has turned translucent, it is done. If it still looks undercooked, heat it for an additional 1 to 2 minutes and stir.
Are there any precautions when shaping the rice cakes?
You should shape them before the dough cools so the surface stays smooth and seals well without drying out. Dust with potato starch as you work to keep it from sticking to your hands.
Can I use other fillings instead of sweet red bean paste?
You can use peanut butter, or mix finely chopped nuts such as almonds, walnuts, and peanuts into the sweet red bean paste.
