Chapssaltteok (Korean style mochi)

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.

Wash 1 cup of red beans.

Measure 3 cups of water and pour into a pot.

Close the lid and cook over high heat for 10 minutes, then lower the heat and simmer for 1 hour and 20 minutes until soft.

Mash the cooked red beans using a food processor.

Add 3/4 cup brown sugar, 1/4 teaspoon salt, 1 teaspoon vanilla extract, and 2 tablespoons rice syrup to the mashed beans and reheat until the sugar is melted.

Prepare the rice cake mixture by mixing 3/4 cup water, 1 cup sweet rice flour, 1/4 teaspoon salt, 1 tablespoon sugar, and a tiny amount of red food coloring until well mixed.

Cover the mixture with wrap, leaving a gap for steam, and cook on high heat for 3 minutes.

After 3 minutes, mix the rice cake mixture again and cook for an additional minute.

Knead the rice cake mixture vigorously for about 100 times to make it chewy and elastic.

Dust a cutting board with starch powder and place the rice cake on it.

Divide the rice cake into 8 pieces and flatten each piece.

Fill each piece with the sweet red bean filling and seal it into a ball.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens