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Chapssaltteok used to be called “mochi” among Koreans, but these days everybody calls this particular kind of rice cake “chapssaltteok.” The word mochi is a Japanese word that simply means “rice cake.”
Making chapssaltteok with a microwave oven must have been invented by someone in the States a long time ago. When I came to the USA about 20 years ago, many Korean housewives here were already making homemade chapssalddeok with a microwave oven. It was delicious but I always felt like something was missing. Yes! It was the lack of chewiness!
One day I found out how to solve this problem by pounding the cooked rice cake dough when it came out of the microwave. Voila! It worked perfectly! I was almost crying from happiness. Maybe I’m not the first person to use this method, but I want to share this quick and easy way with as many people as possible, including Koreans who don’t understand English.
The only difference between the English and Korean recipes is the color. The English version is pink chapssaltteok, created with a small dot of red food coloring. The Korean version is green, created with 1 ts of green tea powder. You can make 3 different colors: White (no coloring at all), pink (with red food coloring), and green (with green tea powder).
Put the chapssaltteok in a small box (4½ x 4 ½ inches: 11.5 x 11.5 cm) and give it to a someone special! The person who gets your rice cake made with your love will be instantly impressed!
Enjoy the recipe!
Cooking time: 2 hours.
Make sweet red bean filling:
Make rice cake with a microwave oven
Q and A
Q: Maangchi, the number of the sweet red bean pieces is 16 in your sweet red bean paste recipe and I can make only 8 rice cakes. What shall I do with the leftover sweet bean paste?
A: Make another batch of 8 chapssaltteok! Or Make green chapssaltteok with green tea powder! (Korean version). Only difference is to mixing ¾ cup water with 1 ts green tea powder instead of pink food coloring. Or keep the leftover in the fridge or freeze. You can keep it in the fridge up to 1 week.
안녕하세요, 처음으로 한국어 영어 비디오 조리법을 두개의 비디오를 통해 올립니다. 이 달콤하고 맛있는 찹쌀떡 조리법을 한국인들에게도 알려드리고싶어서 한국어로 비디오를 올릴 생각을 하게 되었어요. 이 두비디오 차이점은 오직 한가지, 색깔이예요. 영어버전은 분홍색 찹쌀떡으로 식용색소를 이용했고 한국어버전은 녹차가루를 이용하여 예쁜 녹색 찹쌀떡을 만들었어요.
전자렌지를 이용하여 찹쌀떡 (옛날에는 모찌로 불렀음)을 만드는 방법은 아주 오래전부터 이곳 미국에서 한국인 이민자들 사이에 알려진 방법이예요. 제가 미국에 약 20년전에 처음 왔을때 처음으로 전자렌지이용한 찹쌀떡을 먹어봤거든요? 그런데 한가지 아쉬운점은 쫄깃거리지 않는다는 점이었어요. 어느날 전자렌지에서 꺼낸 떡을 작은 절구에 넣고 쳐보았더니 너무 너무 쫄깃하게 변하는것있죠? 너무 흥분되어 거의 눈물이 나올정도! : ) 그 이후로 인절미도 만들고 이렇게 찹쌀떡을 만들고 있어요.
단팥만 만들어두면 언제든지 맛있는 찹쌀떡을 10분 이내로 만들수 있어요. 그리고 작은 상자에 넣어서 선물도 한번 해보세요. 정성이 가득한 찹쌀떡을 받으시는 분들 얼마나 행복할까요!
총소요시간: 약 2시간
팥소만들기: (1시간 30분)
질문! 조리법에 팥소는 16개인데 떡은 8개?
1. 찹쌀가루 1 컵으로 8개 더 만들면 됨. 분홍색 찹쌀떡 만들어보세요 (영어버전) : )
2. 아니면 남은 8개 용량 팥소를 냉장고나 냉동실에 보관하고 필요할때 꺼내어 쓰세요!
Posted Monday, February 6th, 2012 at 4:55 pm
Tagged: chapssalddeok, chapssaltteok, danpat, delicious, dessert rice cake, 모찌, green rice cake, green tea chapssaltteok, 찹쌀떡, korean dessert, korean food, Korean food blog, Korean food image, Korean food photos, Korean kitchen, Korean recipes, Korean style mochi, Maangchi recipes, mochi recipe, pink rice cake, sweet red bean filling, valentine''s day gift, vegetarian dessert, vegetarian food
Originally posted on February 6, 2012 at 4:55 pm by Maangchi
On YouTube this recipe video was watched 687,670 times & rated 5 stars out of 5 with 7,470 ratings.
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