Gyeongdan (Chewy Rice Balls with Sweet Coating)
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
These plain glutinous rice balls have no filling: half are rolled in pale roasted soybean powder and half in black sesame powder, with honey on the side for dipping.
Read more
The dough calls for dry-milled glutinous rice flour. Wet-milled flour or regular rice flour will not take the same amount of water, and the chew changes too.
Ingredients
Instructions
- 1
Mix 240 g dry glutinous rice flour with 1/4 teaspoon salt.
Prepare 170 ml hot water and add it gradually, stirring with a spatula. Once cool enough to handle, knead to a smooth dough; stop adding water when it comes together. If it cracks, work in a little more hot water.
- 2
Keep the dough covered so it does not dry out, then pinch off small pieces about the size of a bird egg.
Roll each piece between your palms until round, sealing any cracks before boiling.
- 3
Bring plenty of water to a full boil and keep it at medium-high heat.
Add only enough balls to move freely, then stir gently right after adding them so they do not stick to the bottom.
- 4
Once the balls float, boil for another minute.
Cut one open to check that no firm floury dough remains in the center, then transfer the cooked balls to cold water.
- 5
Rinse in cold water for about 20 seconds, then lift into a sieve.
Let dripping water drain away while the surface remains lightly tacky.
- 6
While the surface is still faintly damp, roll some balls in 80 g roasted soybean powder and the rest in 40 g black sesame powder.
Plate them neatly and serve with 1 tablespoon honey the same day.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Gyeongdan (Korean Sweet Rice Balls)
Sue Pressey, My Korean Kitchen · Checked: 2026-09-12
- Gyeongdan
Maangchi · Checked: 2026-09-12
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