Yesterday I had a craving for something sweet and chewy! : ) Making chapssaltteok (Korean style mochi) at home is easier and faster for me than going to a Korean bakery because I always have some sweet red beans in my freezer. Green color is from green tea powder! The recipe is here
I love these mochis. Made one of the mochi recipes on your list after I courageously and proudly passed making the Manju. I was so happy that all went well. The mochi rolled up exactly as you showed they should. They floated as they were supposed to, and they were delicious when fresh-love that soybean powder. However, the next day when I took them to work I thought I had mistakenly brought the golf balls… Mind you, this did NOT stop my coworkers from eating them away in record time! … and there’s something to be said for crunchy mochis…LOL One of my friends said I may have used the wrong kind of rice flour ) : Can you tell us what the properties are of the “correct” rice flour?
Which to get? my first book has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes. Both are best sellers and either one is a good choice if you want to learn Korean home cooking.
I love these mochis. Made one of the mochi recipes on your list after I courageously and proudly passed making the Manju. I was so happy that all went well. The mochi rolled up exactly as you showed they should. They floated as they were supposed to, and they were delicious when fresh-love that soybean powder. However, the next day when I took them to work I thought I had mistakenly brought the golf balls… Mind you, this did NOT stop my coworkers from eating them away in record time! … and there’s something to be said for crunchy mochis…LOL One of my friends said I may have used the wrong kind of rice flour ) : Can you tell us what the properties are of the “correct” rice flour?