Korean-style mochi rice cake

Chapssaltteok 찹쌀떡

This is my first attempt to make the same recipe with 2 videos in English and Korean. Yaho! : )
I can’t wait to share this delicious sweet and chewy rice cake with my readers and my fellow Koreans.

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.”

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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!

Pink Chapssaltteok

Ingredients

For sweet red bean filling:
red beans, sugar, salt, rice syrup, vanilla extract.

For rice cake:
sweet rice flour, sugar, salt, red food coloring, starch powder.

Directions

Cooking time: 2 hours.

Make sweet red bean filling:

  1. Wash and drain 1 cup of dried red beans (azuki beans) and place them in a thick bottomed pot.
  2. Add 3 cups of water and bring to a boil over medium high heat for 10 minutes with the lid closed.
  3. Lower the heat and simmer for about 1½ hours.
    If the beans haven’t softened after 1½ hours, add more water and cook over low heat until they are soft and can be well mashed.
  4. Mash the beans with a wooden spoon (or food processor) until smooth.
  5. Put the beans back into the pot and add  ¾ cup brown sugar, ¼ ts salt, 1 ts vanilla extract, and 2-3 tbs rice or corn syrup.
  6. Stir with a wooden spoon over low heat until the sugar is dissolved and the paste looks a little shiny.
  7. Divide the paste into 2 even halves. Keep one half of the paste in the fridge or freezer for future use.
  8. Divide the remaining paste into 8 equal pieces and roll each piece into a ball. Set them aside.

Make rice cake with a microwave oven

  1. Place 1 cup of sweet rice flour (Mochiko powder), ¼ ts salt, 1 tbs sugar in a microwave-safe bowl.
  2. In a bowl add a drop of pink food coloring to ¾ cup water and mix well.
  3. Add the pink water to the rice flour mixture and mix it well with a spoon. Push the dough to the center of the bowl.
  4. Cover the dough with Saran wrap and cook on high for 3 minutes in the microwave.
  5. Remove the rice cake from the microwave and mix it with a wooden spoon for about 20 seconds.
  6. Cover it with the Saran wrap again and put it back in the microwave for another minute.
  7. Knead the hot rice cake with a wooden spoon vigorously in a circular motion about 100 times to make it chewy.
  8. Spread ¼ cup of starch powder on your cutting board and put the rice cake on it.
  9. Shape into a smooth 4×5 inch rectangle (10 cm x 12 cm) with wet hands and turn it over.
  10. Cut the rectangle into 8 even sized pieces with a wooden knife or spatula, and cover with Saran wrap to keep them from getting dried out.
  11. Take one piece of rice cake and flatten it into a round circle about 2½ inch (6.5 cm) in diameter.
  12. 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.
    *tip: Use starch powder to keep the rice cake from sticking to your fingers.
  13. Repeat this until you’ve made 8 pieces of chapssaltteok.

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.

 

 

녹차 찹쌀떡 (Green tea chapssaltteok)

http://www.youtube.com/watch?v=Q8sG9BBrJ6M

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!

재료:
, 황설탕, 물엿 (또는 쌀엿), 소금, 바닐라액, 물, 찹쌀가루, 녹차가루, 전분가루

만드는법:
총소요시간: 약 2시간

팥소만들기: (1시간 30분)

  1. 팥 1컵을 씻어서 물기 빼고 바닥이 두꺼운 냄비에 넣고 10분 끓인다.
  2. 불을 최대한 약불로 줄이고 약 1시간 20-30분동안 뜸들이듯이 끓인다.
    * 팥이 쉽게 주걱으로 으깨질정도로 삶어져야하는데  만약 더 삶아야한다면 물을 조금 더 넣고 계속 뜸들이듯이 끓이면 됨.
  3. 황설탕 ¾컵, 바닐라액 1티스푼, 소금 ¼ 티스푼, 물엿 또는 쌀엿  2-3 테이블스푼을 넣고 약불에서 설탕이 모두 녹을때까지 저어준다.
  4. 다만들어진 팥소를 반으로 나누고 나누어진 반은 다시 8개로 균등하게 분할하여 양손으로 둥글려서 공모양으로 만들어둔다. 나머지 반은 냉장고에 보관하거나 냉동실에 보관한다.

떡만들기

  1. 전자렌지 사용가능한 그릇에 찹쌀가루 1컵, 설탕 1테이블스푼, 소금 ¼ 티스푼을 넣고 물 ¾ 컵에 녹차가루 1 티스푼을 잘 섞어서 찹쌀가루와 함께 밥주걱으로 잘 섞어준다.
  2. 플라스틱 랩으로 약간 틈을 두고 덮는다. 전자렌지에 3분간 조리한뒤 꺼내어 밥주걱으로 골고루 약 20초동안 섞는다.
  3. 다시 플라스틱랩을 덮고 전자렌지에 넣고 1분 조리한후 꺼내어서 밥주걱으로 약 100번정도 원을그리듯이 치댄다.
  4. 쫄깃하게 변형된 떡을 전분이 뿌려진 도마에 옮긴후 양손에 물을 발라 떡모양을 약 10x 12 cm 크기의 사각형으로 잡아준다.
  5. 나무칼로 8등분한후 랩으로 덮어두고 한개씩 꺼내어 찹쌀떡을 만든다.
    떡조각을 손으로 평평하게 한다음 만들어둔 팥소를 넣고 잘 아무린다.

질문! 조리법에 팥소는 16개인데 떡은 8개?

대답:
1. 찹쌀가루 1 컵으로 8개 더 만들면 됨. 분홍색 찹쌀떡 만들어보세요 (영어버전) : )
2. 아니면 남은 8개 용량 팥소를 냉장고나 냉동실에 보관하고 필요할때 꺼내어 쓰세요!

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97 Comments:

  1. hennihette Germany joined 2/16
    Posted February 23rd, 2016 at 3:57 pm | # |

    Hello Maangchi!
    First of all thank you very much for all your videos and recepies!:)
    Now my question: I dont have a microwave so how does it work in the oven? for how long should I put it in the oven and how many degrees should I use? does it work in the oven?:D
    thank you!:)
    (my first try was a total desaster…ㅋㅋㅋ)

  2. jujuJane joined 7/15
    Posted July 4th, 2015 at 11:58 pm | # |

    I made this today and it turned out pretty well! :)
    I made the rice flour myself, and because I didn’t mill it enough, I had to add lots of water and microwave it about 5 times to get it about right.
    I’ve never had authentic chapssalddeok, but I really enjoyed it. Thank you Maangchi!


    See full size image

  3. Naruhina78 joined 4/15
    Posted April 12th, 2015 at 9:59 pm | # |

    I really need to know… how did you make the box? or did you printed some template? if so… can you tell me which one? c:

    • Maangchi New York City joined 8/08
      Posted April 13th, 2015 at 8:06 am | # |

      The gift boxes are sold at a baking supply store and a large kitchenware store. Check out your local stores.

  4. EssieBomi Seattle Washington joined 1/15
    Posted February 1st, 2015 at 3:19 am | # |

    This was my first time ever attempting any thing like mochi, and I tried to make it with the sweet rice flour you have the tutorial for, but when I added the water it was really runny, and I ended up adding the rest of the frozen rice flour, and a little but of plain rice flour (바보처럼) before it got to the right consistency. Needles to say it was a complete disaster -.- and now I’m really discouraged. When I try to make it again do I just cook the dough when it’s runny?

    • Maangchi New York City joined 8/08
      Posted February 1st, 2015 at 10:22 am | # |

      I’m sorry to hear that it didn’t work out. To make this chapssaltteok, you need sweet rice flour called mochiko. It’s the most popular among Korean immigrants in USA and I learned it from them. I hope you can find mochiko. https://www.maangchi.com/ingredient/sweet-rice-flour

      • EssieBomi Seattle Washington joined 1/15
        Posted February 2nd, 2015 at 5:03 pm | # |

        Thank you so much(: I’ll make sure to learn from my mistakes!

  5. SunKissBaking Canada joined 6/14
    Posted June 21st, 2014 at 5:37 pm | # |

    Dear Maangchi,

    I am currently making the red bean paste, but for some reason, it tastes a bit too sweet! What should I do? I already added all the other ingredients. Please help me! My chapssaldeok is currently a disaster! ;-;

  6. Jobosejo Switzerland joined 4/14
    Posted April 18th, 2014 at 11:13 am | # |

    Hi – what to do, when the red bean paste got liquid after adding the brown sugar?
    Thank you

    • Maangchi New York City joined 8/08
      Posted April 18th, 2014 at 12:52 pm | # |

      Keep stirring the sweet paste over low heat until it thickens. When it cools down, it will also get even thicker.

  7. ReyHand98 - joined 11/13
    Posted November 19th, 2013 at 8:24 am | # |

    Can I replace microwave to oven ?
    Is it affect the taste of the food?

  8. Becki IL, USA joined 5/11
    Posted September 13th, 2013 at 4:33 pm | # |

    Hello Maangchi,
    Is the sweet rice flour cooked? I am talking about the Mochiko (Blue Star brand) box.
    Can you use the same sweet rice flour for the start powder? also, is the start powder cooked?

  9. KrynauwOtto2 Pretoria, South Africa joined 9/13
    Posted September 8th, 2013 at 3:29 am | # |

    Hi Maangchi,
    I’m going to make chapssalddeok next weekend, I’m so excited!
    I was wondering about the rice syrup, with what can I replace it?
    Or should I just skip it?
    Thank you!

    • Maangchi New York City joined 8/08
      Posted September 9th, 2013 at 5:19 pm | # |

      You can use corn syrup or honey instead of rice syrup. Or you can skip it and add more sugar.

  10. sara-hwang Canada joined 6/13
    Posted June 9th, 2013 at 10:46 pm | # |

    Hi Maangchi!
    When I first saw this recipe, I really liked it ^^. But when I tried making the red bean paste, the water evaporated quickly after 30 minutes. After that, the beans stuck to the pot very bad, and burned the bottom of my pot. I was wondering, in order to fix the problem, if I should soak the beans overnight, or keep on adding water while cooking?
    Thank you :)

    • Maangchi New York City joined 8/08
      Posted June 11th, 2013 at 6:49 pm | # |

      “the water evaporated quickly after 30 minutes” Add more water and simmer the beans then.

  11. Christine Su Malaysia joined 5/13
    Posted May 24th, 2013 at 3:53 am | # |

    Hi Maangchi! I will try this recipe as soon as possible :D but the problem is I can’t find any rice syrup in Malaysia , so can I do this recipe without rice syrup?

    • Maangchi New York City joined 8/08
      Posted May 24th, 2013 at 9:06 am | # |

      oh, then replace it with brown sugar.

      • Christine Su Malaysia joined 5/13
        Posted May 24th, 2013 at 11:19 am | # |

        Thanks~ <3 what about the pink food colouring? I'm allergic to any food colouring… So is there any solution ? Can I take a little amount cooking red bean paste to blend with water to get the colour?

        • DirtyCatz CA joined 4/14
          Posted April 14th, 2014 at 3:49 pm | # |

          I know this reply is like, a year late, but I can’t eat food coloring either! I use beet juice when I want something bright red. Plus, it’s a little sweet so it fits perfectly for dessert foods!

  12. amypie123 US joined 5/13
    Posted May 9th, 2013 at 7:48 pm | # |

    This recipe looks wonderful :) do you think it would be ok to just serve it as rectangles without the red bean filling?

  13. Vo Virginia joined 2/13
    Posted March 10th, 2013 at 12:21 am | # |

    Hi Maangchi,
    Can i use cornstarch instead of potato starch ???

  14. trishanarusekawa Manila, Philippines joined 2/13
    Posted February 20th, 2013 at 4:39 am | # |

    Good day Maangchi!
    First of all, I am a big fan of yours. My fiance is a Korean and with the help of your website I am able to prepare healthy and delicious foods for him. However, I am in big trouble now. My group decided to make chapssalddeok for our entrepreneurial class (I am a business student)… we followed the procedures you posted but it turned out not to taste perfectly good. Our deadline will be after 48 hours. :(

    We used glutinous rice flour instead of mochi powder.. but it has a bitter after taste.
    Can you give us some advice on how we can remove the bitter after taste on our dough?
    *we made the bean so delicious, so we are very thankful to you Maangchi..

    We are begging you to help us with our dough.
    I have been trying for 6 hours now but I still have the same result. I wanna cry. ㅠㅠ

  15. pkim United States joined 12/12
    Posted December 21st, 2012 at 5:56 pm | # |

    Manngchi,
    I just posted about the sweet rice recipe…I forgot to mention that the finished product is similar to mochi. Sometimes I use mochi to make the “chukduk” pancakes when I have not had time to make from scratch with the sweet rice recipe as it takes quite a bit of time to steam and do all the work with the grinder which I do using the Kitchen Aid attachment to my big mixer…saves a lot of arm work because when I was a kid we used to do by hand..

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