Glutinous Rice Cake Balls
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. 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 set. A very thin brush of honey applied immediately after draining acts as an adhesive for the soybean powder coating and adds a delicate 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.
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Instructions
- 1
Mix glutinous rice flour and salt, then add hot water to make a smooth dough.
- 2
Divide the dough into 10 pieces and shape 10 equal portions of red bean paste.
- 3
Flatten dough, wrap each bean paste portion, and seal tightly into balls.
- 4
Boil until the balls float, then cook 1 minute longer before removing.
- 5
Drain lightly and brush a very thin layer of honey on the surface.
- 6
Roll in soybean powder mixed with sugar for an even coating.
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