Crispy and Chewy LA Chapssaltteok (Baked Sweet Rice Cake)
A snack made by mixing dried persimmon strips and nuts into glutinous rice flour batter and baking it until golden brown.
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 special snack is made by mixing glutinous rice flour with nuts and dried persimmon strips, then baking it in the oven or in a frying pan. It is crispy on the outside and chewy on the inside, with a nutty aroma that grows richer with every bite. It still tastes great after cooling, making it wonderful as a quick breakfast or as a gift.
- Servings
- about 5–6 servings
- Cook time
- 45 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Glutinous rice flour300 g (3 cups)
- Baking powder0.5 tsp
- Milk1 cup
- Egg1
- Sugar2 tbsp
- Salt0.5 tsp
- Dried persimmon strips (gammallaengi)1 cup
- Almonds1/2 cup
- Sweetened boiled beans (kongbaegi)1/2 cup
- Sweet red bean paste3 tbsp
- You do not have to stick to the exact types or amounts of nuts and add-ins listed.
- Nuts like peanuts, walnuts, or sunflower seeds work well, and you can use raisins instead of dried persimmon strips.
- When using store-bought glutinous rice flour, check the ingredients carefully to buy 100% glutinous rice, as some brands mix in starch or regular rice flour, or are imported from China.
Steps
1. I prepared a variety of ingredients to go into the rice cake.
I used plenty of sweet dried persimmon strips, along with almonds, sweetened boiled beans, and since I had no sweetened red beans, a little sweet red bean paste.
Nuts like peanuts, walnuts, or sunflower seeds are great too, and you can also try raisins instead of dried persimmon strips.
Try making sweetened boiled beans, sweetened red beans, and sweetened green peas at home too.
The recipe is here ⇒ http://blog.naver.com/ppunwife/140055802263
2. Mix 0.5 tsp of baking powder into the glutinous rice flour and sift it once through a sieve.
I used glutinous rice that was soaked and ground at a mill, but you can also use store-bought glutinous rice flour.
If using store-bought glutinous rice flour, be sure to buy 100% glutinous rice. Some have starch or regular rice flour mixed in,
and some are imported from China, so check the ingredient list carefully.
3. Add 1 egg to 1 cup of milk, add the sugar and salt, and whisk together with a wire whisk.
4. Add the glutinous rice flour and all the add-ins, then mix them together.
I chopped the whole almonds once before adding them.
5. The batter is ready when it drops from the spoon in thick clumps.
6. Pour the batter into a pan and bake in an oven at 180°C for 40-45 minutes.
If baking in a frying pan, pour the batter into an oiled pan.
If the batter is too thick, the inside might not cook through, so do not bake too large an amount at once.
Stack one extra trivet on the gas burner and cook covered over very low heat.
When the top feels dry to the touch and no batter comes off, check the bottom with a spatula,
and once it turns golden brown, flip it over. After flipping, cook without covering with the lid,
which allows moisture to evaporate so it gets crispy.
Once it is baked to a rich brown color, transfer it to another dish and let it cool.
Once the outside has baked to a rich brown color, let it cool and slice it.
Ppunwife's tips
- If baking in a frying pan, pour the batter into an oiled pan. If the batter is too thick, the inside might not cook through, so do not bake too large an amount at once.
- When cooking in a frying pan, cook without covering after flipping so moisture can evaporate and it turns crispy.
FAQ
What should I look out for when choosing store-bought glutinous rice flour?
It is best to check the ingredients and choose a product made of 100% glutinous rice that has no starch or regular rice flour mixed in.
How do I cook it in a frying pan instead of an oven?
Pour the batter thinly into an oiled pan, cover with a lid, and cook over very low heat. After flipping, cook uncovered so the moisture evaporates and the crust crisps up.
Can I add ingredients other than dried persimmon strips or almonds?
You can substitute whatever add-ins you have at home to suit your taste, such as nuts like walnuts, peanuts, and sunflower seeds, or raisins.
