Chapssalddeok (Korean mochi)

Chapssalddeok is a rice cake made from glutinous rice. It’s also the same as the ones with the famous dessert from Japan called mochi J It is soft and chewy and usually served with different fillings such as mungbeans, chocolate, custard, or ice cream!

I crave for them ever since I watched EXO Next Door. Yup! That was the rice cake that started it all ^^ Now I’m all set! I just need EXO to live next door!

the ricecake that started it all ^^
              the ricecake that started it all ^^
Mungbean filling Mochi
1 cup mung beans 1 cup glutinous rice flour
6 1/2 cups water (6 cups for cooking mungbeans; ½ cup for mixing with sugar) ¼ tsp salt
1 cup brown sugar 1 tbsp sugar
¼ tsp salt Your choice of food coloring or a pinch of unflavored gelatine with color
1 tsp vanilla extract ¾ cup water
1 cup powdered milk ½ cup potato starch powder


Part A. Making the mungbean filling

  1. Rinse mung beans and drain.
  2. In a thick bottomed pot, add mungbeans and 6 cups of water. Let it boil for 10 minutes with lid closed.
  3. Lower heat and simmer for an hour.
  4. Mash beans until they are smooth or put in a blender if you want to have finer consistency.
  5. Heat ½ cup water and dissolve brown sugar, vanilla and salt.
  6. Using a wooden spoon, stir on low heat until the sugar is dissolved.
  7. Divide the paste into two even halves. Save one half in the fridge. The other half mungbean filling can be used for fillings in other desserts J
  8. Add 1 cup of powdered milk to the mungbean filling, mix well then set aside.

Part B. Making the mochi

  1. In a heat resistant bowl, mix glutinous rice flour, salt, and sugar.
  2. In a separate bowl, mix water and a pinch of unflavored gelatine (I used red).
  3. Mix colored water and flour mixture.
  4. Cook the mochi (I used a double boiler to make my mochi, for microwave instructions you can refer to the original recipe):
    1. Boil about 6 cups of water.
    2. Place the bowl with raw mochi mixture.
    3. Cover the lid with a cloth (to prevent moisture from going to the mochi), then place on top of the bowl.
    4. Cook for 10 minutes. Take it out and mix well.
    5. Cook for another 5 minutes.
  5. After cooking the mochi, mix the dough well to make it chewy. (I mixed mine for about 5 minutes *phew*)
  6. On a sheet of wax paper (or any flat surface), sprinkle potato starch to prevent sticking.
  7. Drop the dough onto the potato starch. Flatten it out as thin as you can, using a rolling pin.
  8. Cut dough into 2.5-in diameter circles (or to any size you’d like).

Part C. Assembling mochi and filling

  1. Put half a tablespoon of mungbean filling on the center of the mochi circles.
  2. Pull the sides of the circle over the filling to cover then pinch the ends using your fingers to seal.

That’s it! I will surely make this again with different colors and fillings!