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!
|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
- Rinse mung beans and drain.
- In a thick bottomed pot, add mungbeans and 6 cups of water. Let it boil for 10 minutes with lid closed.
- Lower heat and simmer for an hour.
- Mash beans until they are smooth or put in a blender if you want to have finer consistency.
- Heat ½ cup water and dissolve brown sugar, vanilla and salt.
- Using a wooden spoon, stir on low heat until the sugar is dissolved.
- 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
- Add 1 cup of powdered milk to the mungbean filling, mix well then set aside.
Part B. Making the mochi
- In a heat resistant bowl, mix glutinous rice flour, salt, and sugar.
- In a separate bowl, mix water and a pinch of unflavored gelatine (I used red).
- Mix colored water and flour mixture.
- Cook the mochi (I used a double boiler to make my mochi, for microwave instructions you can refer to the original recipe):
- Boil about 6 cups of water.
- Place the bowl with raw mochi mixture.
- Cover the lid with a cloth (to prevent moisture from going to the mochi), then place on top of the bowl.
- Cook for 10 minutes. Take it out and mix well.
- Cook for another 5 minutes.
- After cooking the mochi, mix the dough well to make it chewy. (I mixed mine for about 5 minutes *phew*)
- On a sheet of wax paper (or any flat surface), sprinkle potato starch to prevent sticking.
- Drop the dough onto the potato starch. Flatten it out as thin as you can, using a rolling pin.
- Cut dough into 2.5-in diameter circles (or to any size you’d like).
Part C. Assembling mochi and filling
- Put half a tablespoon of mungbean filling on the center of the mochi circles.
- 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!