Glutinous Rice Cake Balls
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Chapssal-danja are Korean glutinous rice cake balls filled with sweet red bean paste, boiled until they float, and rolled in a mixture of roasted soybean powder and sugar.
Read more
The dough is flattened, wrapped around the filling, and sealed tightly into a sphere so the paste stays contained during boiling, with an extra minute of cooking after the balls surface to ensure the center is fully cooked through. A very thin brush of honey applied immediately after draining acts as an adhesive for the soybean powder coating and adds a faint floral sweetness to the exterior. Sifting the soybean powder before rolling produces a fine, even layer that gives each ball a powdery, melt-on-the-tongue finish over the chewy rice cake underneath. Kneading the glutinous rice dough thoroughly before portioning builds elasticity, which translates directly into the characteristic chew once the balls are cooked.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Combine 220g glutinous rice flour with 1g salt, gradually add 150ml hot water above 80C and stir with a spatula until the dough is as soft and pliable as an earlobe.
- 2Step
Divide the dough into 10 equal portions and divide 140g red bean paste into 10 equal portions as well, rolling each into a smooth ball.
- 3Step
Flatten one dough portion in the palm, place a bean paste ball in the center, gather the edges all around and seal without gaps, then shape into a smooth sphere.
- 4Heat
Drop the rice balls into a generous pot of boiling water and cook for 2 to 3 minutes until they float, then continue for 1 more minute to ensure the centers are fully cooked, then remove.
- 5Step
Drain the rice balls briefly to remove surface water, then brush a very thin coat of 1 tablespoon honey over each so the coating powder adheres well.
- 6Season
Roll each honey-coated ball in a mixture of 60g roasted soybean powder and 12g sugar until the entire surface is evenly coated in the golden soybean flour.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Vigorous kneading creates the elastic, chewy texture essential for these Chapssal-danja rice cake balls.
- Finish cue
- Roll each honey-coated ball in a mixture of 60g roasted soybean powder and 12g sugar until the entire surface is evenly coated in the golden soybean flour.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 7 ingredients
Category median
45min, 6 ingredients
Based on 144 recipes
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