Chapssalddeok – Korean Style Mochi


It’s time for some mochi! I’m having a rice flour moment in my food adventures these days. I can’t seem to get enough of making sweets with glutinous rice flour. Plus, I’m making the most of the Asian food store nearby. We’re moving in a few weeks and I’m going to have to say goodbye to that.

Another awesome thing is that most asian sweets –the ones on my ‘to make’ list –don’t require oven use. It’s flipping hot enough this summer already.

Anyways, I finally get to try making red bean paste! Super excited to make other sweets with this filling.
I probably goofed up a bit with the crazy excess of corn starch. But the mochi wasn’t so bad. It’s quite tricky to work with. And…a little messy for me.
I don’t really know what the difference is between Japanese and Korean mochi. I got this recipe from Maangchi (she has awesome how-to videos :D). She’s Korean so this makes it Korean style, I guess. I should probably try to make more Korean sweets to sort of coincide with my Kpop thing. Haha. I don’t travel much so I can also call this travelling through taste buds, right?
I’m forever a kiddo so I couldn’t resist this last bit. My hangul writing isn’t so awesome, I’m not doing the proper strokes haha.
Photo 9-01-13 8 56 24 PM

Chapssalddeok – Korean Style Mochi from Maangchi

1 cup red beans
3 cups water
3/4 cup brown sugar
1/4 tsp salt
1 tsp vanilla extract
2-3 tbsp rice or corn syrup (honey worked fine too)

Rice cake:
1 cup glutinous rice flour
1/4 tsp salt
1 tbsp sugar
3/4 cup water
a drop of food colouring-optional
starch powder (I used corn starch)

– Rinse and drain the red beans then place it in a thick bottomed pan.
– Add the water and bring this to a boil over medium-high heat for 10 minutes with the lid closed.
– Lower the heat and simmer for 1 hour and 30 minutes–add a bit more water if it dries out before that time. If the beans aren’t soft after that time, add more water and cook over low heat until soft and can be mashed.
– Mash or process the beans until smooth.
– Put the beans back in the pan and add the brown sugar, salt, vanilla and syrup.
– Put this over low heat and stir with a wooden spoon until sugar dissolves and the paste looks a bit shiny.
– Divide the paste into 2 even halves. Save the other half in the fridge for future use.
– Divide the remaining paste into 8 equal pieces and roll them into a ball. Set aside.
– For the rice cake, combine the glutinous rice flour, salt, and sugar in a microwavable bowl.
– If using food colour, add a drop in the water and mix well.
– Add water into the flour mixture and mix well. Place the dough in the middle of the bowl.
– Cover the bowl with cling wrap, leave a space for the steam to come out.
– Microwave for 3 minutes.
– Take it out (careful..HOT)and mix with a wooden spoon for 20 seconds.
– Cover with cling wrap again and microwave for 1 minute.
– Knead the hot rice cake with a wooden spoon vigorously in a circular motion about 100 times to make it chewy.
– Spread ¼ cup of starch powder on a clean surface and put the rice cake on it.
– Shape into a smooth 4×5 inch rectangle (10 cm x 12 cm) with wet hands and turn it over.
– Cut the rectangle into 8 even sized pieces with a wooden knife or spatula, and cover with cling wrap to keep them from getting dried out.
– Take one piece of rice cake and flatten it into a round circle about 2½ inch (6.5 cm) in diameter.
– Add a sweet red bean ball to the middle of the piece of rice cake. Pull the rice cake over the ball and seal it by pinching the edges with your fingers. Use starch powder to keep the rice cake from sticking to your fingers.
– Repeat to make the rest of the mochi.



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