Homemade Chapssaltteok: A Step-by-Step Guide to Korean Sweet Rice Cakes

Ingredients

  • 1 cup of sweet rice flour (also known as glutinous rice flour)
  • 1/4 cup of sugar
  • 1/2 cup of water
  • 1/4 teaspoon of salt
  • 1/2 cup of red bean paste
  • Cornstarch, for dusting

Steps and instructions

  1. In a microwave-safe bowl, mix the sweet rice flour, sugar, water, and salt until well combined.
  2. Cover the mixture with a microwave-safe plate or plastic wrap. Microwave it for 2 minutes, then stir. Microwave for another 2 minutes and stir again.
  3. Once the dough is thick and translucent, let it cool for a few minutes.
  4. Dust a clean surface with cornstarch. Transfer the dough onto the surface and knead it until it becomes smooth and elastic, dusting with more cornstarch as needed to prevent sticking.
  5. Divide the dough into equal pieces, about the size of a golf ball.
  6. Flatten each piece into a disc and place a spoonful of red bean paste in the center. Gather the edges of the dough to enclose the red bean paste and pinch to seal.
  7. Shape the dough into a round ball or a disc, as desired. Repeat with the remaining dough and red bean paste.
  8. Dust the finished Chapssaltteok with more cornstarch to prevent them from sticking together. Enjoy!

Tools for making

Recipe variations

  • Using different fillings such as peanut butter, Nutella, or sweetened chestnut paste instead of red bean paste.
  • Adding chopped nuts or dried fruit to the filling for added texture and flavor.
  • Replacing the sweet rice flour with regular rice flour or a combination of rice flour and all-purpose flour for a different texture.
  • Using different types of bean paste fillings such as mung bean or black sesame paste.
  • Adding a pinch of cinnamon or cardamom to the dough for a subtle aromatic twist.
  • Adding a few drops of food coloring to the dough to create colorful Chapssaltteok.
  • Coating the finished Chapssaltteok with crushed sesame seeds or roasted soybean powder for added flavor and texture.
  • Making savory Chapssaltteok by replacing the sugar with salt and filling them with ingredients like seasoned ground meat or vegetables.

Recipe overview

This recipe will guide you in making Chapssaltteok, a popular Korean sweet treat. Chapssaltteok, also known as Korean sweet rice cake, has a unique chewy texture and is filled with sweet red bean paste. It's a simple recipe that doesn't require too many ingredients. You'll be using sweet rice flour, sugar, water, salt, red bean paste, and cornstarch. The process includes mixing and microwaving the dough, kneading, filling with red bean paste, and shaping. With a bit of patience and love for cooking, you'll be able to make delicious Chapssaltteok at home. Enjoy this traditional Korean dessert and happy cooking!

Common questions

  1. Can I use regular rice flour instead of sweet rice flour? No, sweet rice flour (also known as glutinous rice flour) is necessary for the sticky and chewy texture of Chapssaltteok.
  2. Can I substitute the red bean paste with something else? Yes, you can use other fillings such as sweetened sesame paste or even Nutella if you prefer.
  3. Can I steam the Chapssaltteok instead of microwaving? Yes, you can steam the dough discs for about 15-20 minutes instead of microwaving them, until they become translucent and cooked.
  4. How long do Chapssaltteok last? They are best enjoyed fresh on the day they are made. However, you can store them in an airtight container at room temperature for up to 2 days.
  5. Can I freeze Chapssaltteok? Yes, you can freeze them for up to 1 month. Thaw them at room temperature before consuming or briefly microwave them to warm them up.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for mixing the ingredients together.
  • Microwave-safe Plate - Used to cover the bowl while microwaving the dough.
  • Plastic Wrap - An alternative to a microwave-safe plate for covering the bowl while microwaving the dough.
  • Clean Surface - A flat and clean surface for kneading the dough.
  • Cornstarch - Used for dusting the surface and the dough to prevent sticking.
  • Spoons - For measuring and mixing the ingredients.
  • Knife - To divide the dough into equal pieces and to cut the red bean paste.
  • Serving Plate - A plate or platter to present and serve the Chapssaltteok.

Origin stories

Chapssaltteok, a type of tteok, or Korean rice cake, traces its origins back to the Three Kingdoms Period of Korea (57 BC to AD 668). This sweet, chewy delicacy was historically prepared for ceremonial occasions and celebrations; it was believed to be a conduit for communicating with the gods and spirits. It was a solemn food, offered in prayer for a good harvest, victory in war, or prosperity in the coming year. Over time, chapssaltteok became more democratic, making its way from the altars of aristocrats to the everyday tables of ordinary people. Today, it is enjoyed as a popular Korean dessert or snack, carrying with it centuries of history and tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.