Chapssaltteok (Red Bean Mochi)
User Reviews
5
Chapssaltteok (Red Bean Mochi)
Description
Chapssaltteok starts by mixing sweet rice flour, sugar, salt, and water, heating in a microwave until it forms a sticky, soft dough. After cooling slightly, the mochi dough is kneaded with starch to prevent sticking. Red bean paste is portioned into small balls and wrapped individually with the mochi dough, creating a filled rice cake with a chewy texture and sweet center.
The recipe’s mixture times depend on microwave wattage, requiring adjustments to achieve the correct consistency without overheating. The corn or potato starch dusted on the surface helps manage the dough’s stickiness for easier handling and shaping.
These mochi are typically enjoyed as a snack or dessert, balancing the subtle sweet rice flavor of the dough and the earthy sweetness of the red bean filling.
Ingredients
- 3/4 cup glutinous rice flour / mochiko / glutinous rice flour (100g / 3.5 ounces, aka sweet rice flour/糯米粉
- 1/4 cup caster sugar 60g / 2.1 ounces
- A pinch salt fine sea salt
- 1/2 cup water (120g / 4.2 ounces)
- 3/4 cup red bean paste 180g / 6.3 ounces), shaped into 6 balls, sweetened
- 3 Tbsp corn starch or potato starch (25g / 0.9 ounces)
Instructions
- - Combine the sweet rice flour, sugar and salt in a microwave safe mixing bowl. Whisk it well. Add the water and mix them well.- Cover the bowl with cling wrap leaving a little gap for steam to escape. Put the bowl into a microwave and heat it up for about 1 min (based on 1250W).- Take the bowl out and stir the mixture around with a wooden spoon or spatula.- Return the bowl, covered again, into the microwave and heat it up for a further 1 mins. (The cooking time can vary depending on your microwave. If the desired consistency is not yet achieved, cook it for a little bit longer.)- Remove the bowl from the microwave.
- With a wooden spoon/spatula, mix and massage around the rice cake mixture until it cools down enough to touch (about 5 mins).
- Lightly scatter the corn starch on the board. (This is for anti-sticking purpose.) Carefully remove the mochi mixture from the bowl and place it on the board. Knead it to one long dough while scattering the corn starch over it. Then, using a scraper, divide the dough into 6 pieces.
- Gently flatten and open up the dough on your palm (large enough to fit a ball of red bean paste) then place the red bean paste ball in the middle. Seal the rice cake by gathering the corners of the dough. Roll the mochi around on the corn starch and place it in a disposable baking cup facing the gathered point down. Repeat this step with the remaining ingredients.
- Serve at room temperature.
Notes
- Measure sweet rice flour by weight for accuracy, especially important when scaling the recipe.
- Adjust microwave cooking times based on your device’s wattage to achieve the proper dough consistency.
- Use corn or potato starch to dust surfaces and hands to prevent sticking while shaping mochi.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 46g | 15% |
| Protein | 2g | 4% |
| Sodium | 1mg | 0% |
| Potassium | 15mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Calcium | 8mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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