Korean people have been eating many different kinds of rice cakes as desserts or snacks for a long time. As Westerners eat cookies, pies, cakes, and candy, Koreans eat rice cakes, fruits, and other Korean desserts. Nowadays, Korean people also eat many Western desserts; so, Korean rice cakes are eaten less than before. However, Koreans still eat rice cakes on special days such as traditional holidays, birthdays, etc. Chapssaltteok (찹쌀떡) is a Korean dessert that is mainly made with sweet rice flour and red bean paste. It is almost similar to Japanese mocchi. It will be best to make your own red bean paste at home, but you can buy a can of red bean paste from the store. This time I just used red bean paste from a can. I hope you will like this chewy and sweet rice cake dessert.
Yield: 8 Pieces
Short Korean Lesson
- SahGwa (사과) = Apple
- SahGwa (사과) = Apologize
Video Instructions
Main Ingredients
- 1 Cup Sweet Rice Flour
- ½ tsp Salt
- 3½ Tbsp Sugar
- 1 Cup Water
- ¾ Cup Red Bean Paste
- Some Corn Starch
Directions
In a bowl, add 1 cup of sweet rice flour, 3½ Tbsp of sugar, and ½ tsp of salt. Stir it.
Slowly, add 1 cup of water. Stir it until all of the ingredients are blended.
Cover it with plastic wrap. Cook it in the microwave for 3 minutes, take it out, and stir it again. (Depending on your microwave’s power, you might have to cook for a longer or shorter period of time. Mine was high power for 3 minutes.)
If the dough is as pictured, it is done. (Please check the video if you can’t figure it out.) Stir the dough for at least 3 minutes.
Divide ¾ cup of red bean paste into 8 ping-pong sized balls.
You can adjust the amount of red bean paste according to your taste.
Sprinkle a little cornstarch on a cutting board. Roll the dough into a 16 inch long loaf. Cut the dough into eight 2-inch pieces.
Flatten a piece.
Place the bean ball in the center.
Wrap the ball with the rice dough.
Roll it out smooth. Cover it with more cornstarch.
Enjoy! 😀
May I know if this is best eaten on the same day? Or will it get hard if I store it for another day if there are left overs?
Hi, Jeff
According to my experience, it’s still okay the next day. (Actually, I thought it tastes better after I keep it in the refrigerator sometime.. maybe because it’s cool?? I don’t know..hehe) but..You don’t want to keep it too long more than 4 days something like that..but 1 or 2 day will be okay. Thanks !! 😀
Thank you 🙂 I will make this tonight or tomorrow morning! I look forward to trying it. Rice cakes are slightly different in Chinese food, so this looked interesting.
Hi, Jeff
oh..it’s interesting to you ?? I hope the taste is good to you..hehe Enjoy yours. thanks 😀
Aeri, how do I cook the dough if I do not have a microwave oven?
Hi, Charisma
Nice to meet you !!! oh~~ don’t worry. Do you have an oven ?? If you do,, then cook the batter in a pan (pan you use to make soup not frying..) and keep stir it until it becomes like the picture. It will take longer … (on medium) becareful not to burn the bottom… thanks !!!
p.s If you have double boiler, it will be better….
I will use a double boiler. This is my favourite korean dessert. Will give it a try. 감사합니다.
Hi, Charisma
You are very welcome !! I hope it will turn out good !! thanks !!
Aeri,
I have made some 찹쌀떡. 좋은 레시피 ke ke ke ! Turned out very nice. But I need a stiffer dough. Perhaps I have used a little too much water. Otherwise, it taste great.
Using a double boiler, it took a longer time to cook the dough. However, it turned out very well. I wish I could show u a picture Master Aeri…ke ke ke.
Cheerio
Hi, Charisma ^^
haha.. 좋은 레시피 ?? I’m happy because it worked out !!! yes… I wish I could see your yummy 찹쌀떡,,, hehe.. by the way, where did you learn Korean ??? thanks !
Hi Aeri, I am studying the language in a local school affiliated to the University. I have been studying the language for a while but I am not good in it. But I am able to read and pronounce the words written in Korean on the ingredient packing that’s most important.
Thanks for the good recipe that’s what I am trying to say in Korean.
Thanks a lot. I will try Hoddok next.
Cheerio.
Hi, Charisma
aha ~~ I got it. That’s really really cool that you can read Korean words. Yes, I could understand your Korean..I was just surprised to see Korean words from you..hehe Yep..try hoddeok next time. You will like it. 😉
Thanks !!!
Hi Aeri,
새해 복 많이 받으세요.
I made Sweet Rice Cake second time on Lunar New Year as a dessert. This time I used boiling water to cut down on the double boiling time. The dough turned out to be the consistency I wanted.
Now I can move on to make Hoddeok.
Btw, I love to eat Andong Braised Chicken, do you have a recipe for this dish? I tried it when I was in Korea but have still not found a recipe.
Hi, Charisma
Oh.. happy to hear that you tried it again. Hoddeok.. sounds good.. Good luck and Enjoy !! hehe..
aha.. Andong jjimdak ?? I wonder if I can make it as delicious as you tried before..but I will try to find a good recipe for you someday. Thanks !!!!
wahhhhhhhhhhh I’M SO EXCITED THAT I FOUND YOUR WEBSITE!!!! yayyyyyyy…i’m so so so excited to make this…AND HODDEOK!!! omg i love these two things! gam sa ham ni da! aeri…uNni? ahjuma? kekeke ^^
Hi, Christine
lol… Nice to meet you !! I’m sooooo excited that I met you also. hehe
oh.. no ~~~ I don’t want to hear ” ahjuma” ..hehe.. thanks !!!
hi thank you so much for your recipes! i’m so glad that i’ve bump into your website.
i am hoping to try the above recipe. i have rice flour but not sweet rice flour. do you think i could add some sugar to rice flour. how much sugar do you think i should add?
thanks alot. cheers!
Hi, Grace
I’m very happy to meet you too. 🙂
Oh.. I’m sorry but.. the special point for this dessert is..the sweet rice flour.. it’s different from normal rice flour.. it will change the texture and flavor for the dish. Can you find a sweet rice flour.. (Glutinous rice flour).. I’ve seen the sweet rice flour for mochi (japanese) at wall mart before. thanks !!!
thanks for your kind reply. i’m sure i’ll be able to get some. thanks again for sharing your wonderful recipes! i’ve been telling my friends about your website!
Hi, Grace
You are more than welcome. hehe
I hope you will like this recipe.
Thanks !!!!
Aeri! I love you’re videos they are awesome! They look so yummy! I’m drooling right now! lol
Hi Monica,
You are welcome !!! Nice to meet you..hehe
Hi, Aeri
I wondering that is flour can enought cooking in 3-6 minutes. After balling no need to cook?
Hi Baska,
Yep.. it’s enough to be cooked in 3~6 minutes.. just I used 10 out of 10 power for the microwave. no need to cook after balling.. thanks 🙂
안녕 I really love your recipes. Continue making more yummy korean food ^^
고마워, 언니 화이팅!
hi 동방신기 팬,
Thanks for your comment !!! hehe you love 동방신기 ??
Hi Aeri,
do you have any other recipes or know of names of other desserts that use sweet rice flour?
hi Susan,
I will add it to my list.. thanks 😀
Hi Aeri,
Is there another method of cooking the sweet rice dough becoz I dont have a microwave oven. Thank U!
hi sweetie,
You can use double boiler (it will take longer to cook that way though..)..and cook it until you get the texture I had..
Thanks for your awesome website!!! I learnt a lot from this. And.. u helped my hw! 감사합니당~~~~ 땡큐~ ㅋㅋ
I made this yesterday, but i totally bought the wrong red beans…the beans i bought are only used for shaved ice TT.TT aigooo~ will definitely have to try again sometime keke ^^;;
hi Esther Kim,
haha.. that can happen.. ^^:; yep. try again next time. thanks
Hello, what is the difference between chapsal-tteok and gyung-dan? Thank you.
hi Fiona,
chapssal-ttoek has filling inside..and gyung dan is covered with different kinds of ingredients..such as sesame seeds, cake crumbs.. but the sticky rice cake part is similar.. thanks
Why did you put cornstarch cause last time i did that and it didnt taste good
hi Dashon,
It’s not for taste..it helps you work with the sticky batter to make the shape.. also it helps keep them nicely.. without sticking each other or.. sticking to plates or containers..
Aeri, I don’t know why but mine taste a little bit bitter. is it because I use can bean for Pat Bing Soo?
hi ginnykhanh,
bean for pat bing soo will be more like.. liquid type… than paste.. it was okay to use it to fold the dough ?? hehe.. anyway.. sorry since I didn’t taste your rice cake and the red bean paste.. to be honest, I can’t tell what was the problem.. I will say.. if you can find a red bean paste can for this dish…try that too someday. thanks
Hello! Can I add in some green tea matcha to give its color and flavor?
hi Alina,
Yep, that sound great. Just shift the green tea powder and rice flour together to mix well before add water…so you will not get green tea lumps .. thanks 🙂
I am making it right now but I ran out of red bean paste coz I ate it by itself:) also, I add pink food color to the dough and probably play with it before I eat it!:)
Very good ,I’ve made it and taste the same as I bought in Japanesse shop. Love it. I have a quiestion please. Red beans paste how much time I may have it in the refrigerator? And may I freeze it? Thanks fopr nice page
hi jirina,
If you make homemade red bean paste.. you can keep it in the refrigerator for 2 weeks.. or a little more.. if it goes bad.. it will change the flavor… (become a little sour.. something like that.. )
Do you have a songpyeon recipe? I am able to get mochi at the asian grocery store and it is just not the same! Thank Aeri! This is my go-to site for all my Korean cooking needs!
hi Kirsten,
I didn’t post it yet..I will add it to my list.. thanks 🙂
Hello.
Thank you for all this recipes.
I do not have microwave. 😳 Isn’t there another way to cook the dough ? Thank you
hi Harin,
You can use double boiler (which is.. put the heat safe dish like oven safe or dishwasher safe glass bowl.. on top of boiling water pot)..the heat (steam) will cook the batter without burning the batter..
or in a nonstick pan.. cook the batter in not too high temperature by keep stirring.. so the bottom will not stick or burn..
Hi Aeri, I tried making this bt it was an epic failure. The dough was sticking all over my hand when I tried to wrap the paste even though I had put cornflour. 🙁
Tried to make song pyeon before but also not very successful. I googled for recipes and got confused. Some called for glutinous rice flour while some called for non-glutinous rice flour.
So which type of flour should it be? Will it affect the shape and taste of the song pyeon?
hi Lolandra,
You use cornstarch not cornflour for your hand to help.. not sticking the dough..
for songpyeon.. you use short grain rice flour.. (can’t use sweet or glutinous rice flour for it) thanks..
Hello, Aeri
Can I use rice flour instead of sweet rice flour?
Hi Ava,
You need sweet rice flour for this food ..but not rice flour.
Hi Aeri!
I don’t have a microwave… Is it possible to “cook” it other way? I have a bamboo steamer, electrical oven, gas stove…
Thank you for sharing all your delicious recipes!!
Greetings from Estonia.
hi 필비,
You can use double boiler (it takes time to cook though..) or nonstick pan on the stove.. keep stir the batter… until you get the sticky texture..
While living in Ohio we visited a Chinese Place often which served little sweets. It was a buffet without a name for this sweet. When I asked what it was, I had a hard time understanding, but thought the man said it was beans. They were chewy and had a sweet, but not overly sweet dark center and rolled in sesame seeds. Could this possibly be it? I loved them and have NEVER found them again. I live in Arkansas now.
hi Sandy,
Well.. if it was a Chinese food, I can’t tell what it was exactly..but I can guess one thing.. here is a link from other site for you. Hope it’s helpful.
http://www.maangchi.com/recipe/gyungdan
I just finished eating rice cakes I brought to my friends (ups). It was perfect. And now want more. How long those cakes are valid? As I understood if I buy from supermarket I should eat it asap. On some packages there were something like 7 days.
hi pow,
Rice cakes become hard soon… and the texture and taste change..that’s why they say it’s best to eat soon.. but if you want to eat later.. freeze them..when they are warm..and when you want to eat again.. thaw.. or cook them in the microwave .. thanks
Hi Aeri,
I was wondering if I could substitute sweet rice flour for glutinous rice flour? thanks. 😆
hi Sammy,
Those two are the same thing just different name. 😉
Aeri, u r a mastermind. I nvr knew u could make these so fast and easy! The only cooking part is the microwave?
hi Foodfreak,
hehe.. yep.. simple and easy but super delicious. 😉 Try it someday.
Hello, Aeri
I am interested in Korean rice cakes very much. I found out that there are so many varieties of it. I wonder if you can help me with a rice cake with beans. I don’t know the name. If you have time, please have a look at the rice cake that I mean at: http://www.joinchase.org/2013/06/change-in-taste.html
It is the first picture on the page.
I do hope to hear from you soon. Thank you in advance.
Lidya
hi Lidya,
I looked at the picture.. if you are asking me the name for the rice cake… it is called “완두콩 시루떡 (=WanDuKong SiRuTteok)” in Korean. Thanks
Do you happen to have the recipe? 😀
lidya
hi Lidya,
Sorry but what recipe ?? ^^:; I’m confused. Thanks
Aeri, I served in the US Army in 1985-1987 in ROK, and had these brought to me while in the field by some nice Korean farmers. (Along with some Soju) I often wondered if they were available in the US. THank you for this page, and your recipe. It is much appreciated. George
hi George C,
You are very welcome. Thanks for your military service in Korea. You can try it at home now. 😉
Hello Aeri,
Can I use other kind of flour to cover the rice cake instead of cornstarch??
Thank you!!:)
hi Ha Anh,
The reason we use cornstarch is.. it doesn’t effect too much flavor to the rice cakes..and it is very fine powder.. so it will not be crumbly when you work with it.. so I don’t want to recommend other kinds of flour.. so I thought of it a little more.. then I came up with this idea.. if.. if you can handle the sweetness.. how about powdered sugar little bit ?? if you use that instead of cornstarch.. maybe you can reduce some sweetness for your rice cake.. thanks