Three-Color Sweet Rice Balls
Quick answer
Samsek gyeongdan are traditional Korean rice cake balls made from glutinous rice flour dough divided into three colors: plain white, green from mugwort powder, and pink f...
What makes this special
- Samsek gyeongdan rice balls use mugwort and cactus powder to create three distinct herbal profiles.
- Mugwort and cactus powder give the same dough three distinct flavor profiles
- Float plus 1 more minute ensures the center cooks through evenly
Key ingredients
Core cooking flow
- 1 Combine 300g glutinous rice flour and 2g salt evenly in a large bowl.
- 2 Knead by hand for about 3 minutes until the dough feels soft and pliable like an earlobe.
- 3 Divide the dough into 3 equal portions.
Samsek gyeongdan are traditional Korean rice cake balls made from glutinous rice flour dough divided into three colors: plain white, green from mugwort powder, and pink from prickly pear powder, then rolled into small spheres and boiled. The dough must be kneaded with hot water to fully activate the starch's sticky quality; water that is too cool makes the dough prone to cracking when shaped. The balls need one extra minute of cooking after they float to ensure the centers turn fully translucent, and pulling them out immediately after floating often leaves a dense, undercooked core. The mugwort batch carries an herbal, grassy note, and the prickly pear version offers a faint fruity tang, so three distinct flavors emerge from the same base recipe. Transferring the cooked balls immediately to cold water stops carryover cooking and preserves the springy, bouncy texture. Rolling them in a mixture of roasted soybean powder or black sesame powder with sugar coats each ball in nuttiness, and a light brush of sesame oil prevents the balls from sticking together while giving the surface a subtle sheen.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Combine 300g glutinous rice flour and 2g salt evenly in a large bowl.
Add the 210ml hot water gradually, not all at once, mixing until the flour gathers into a soft, warm dough.
- 2Step
Knead by hand for about 3 minutes until the dough feels soft and pliable like an earlobe.
If it cracks at the edges, add only a small splash of hot water and knead again.
- 3Step
Divide the dough into 3 equal portions.
Keep one plain white, knead 8g mugwort powder into the second, and knead 8g prickly pear powder into the third until each color looks even.
- 4Heat
Roll each colored dough into smooth 2cm balls, sealing any cracks with your fingertips.
Bring plenty of water to a full boil, then add the balls in batches so they do not stick together.
- 5Control
Boil over medium-high heat for 2 to 3 minutes, until the rice balls float.
Cook them for 1 more minute after floating so the centers turn translucent instead of staying dense or firm.
- 6Season
Transfer the cooked balls to cold water for 30 seconds, then drain well.
While still warm, roll them in roasted soybean powder or black sesame powder mixed with the 35g sugar, then brush very lightly with sesame oil.
After the steps
Pick a recipe that fits this dish.
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