Chapssaltteok | Korean Style Mochi | Red Bean

sweet rice flour

🥗Healthier: brown rice flour

💰Cheaper: all-purpose flour

Brown rice flour adds nutrients while maintaining texture.

red bean paste

🥗Healthier: sweet potato puree

💰Cheaper: canned pumpkin

Sweet potato puree offers a similar sweetness and texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener that enhances flavor.

sesame seeds

🥗Healthier: chia seeds

💰Cheaper: flaxseeds

Chia seeds provide similar crunch and nutrition.

Prepare the red bean filling by soaking the red beans for at least 6 hours, then boil them in 800ml of water until soft.

Drain the beans and mash them, adding 100g of sugar, 1/8 tsp salt, and 30g of cooking oil. Mix well to create a smooth paste.

In a separate bowl, mix 100g of glutinous rice flour, 15g of sugar, and 130ml of water until smooth to create the skin mixture.

Transfer the skin mixture to a steamer lined with parchment paper and steam for about 20-30 minutes until firm and cooked through.

Once cooked, let the skin cool slightly before handling. Dust a clean surface with toasted glutinous rice flour to prevent sticking.

Turn the steamed rice cake onto the dusted surface and cut into pieces.

Fill each piece with the prepared red bean paste and shape into a ball or patty.

Roll the filled pieces in toasted glutinous rice flour for added texture.

Serve warm or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens