Rice cake

Gyeongdan 경단

Rice cake is very familiar food for Koreans. Whenever special occasions come, the first thing my mother and grand mother planned was to make rice cake. However these days people are more likely to buy rice cake than make their own. I am going to make gyeongdan, rice cake balls and show you it can be a good gift.

Ingredients

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Step 1:
Make red bean paste

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  1. In a pot, place 1 cup of washed red beans and 4 cups of water and heat it over high heat for 10 minutes.
  2. Lower the heat to low medium and simmer for 50 minutes.
  3. Check if the beans are cooked fully. Remove extra water from the beans and crush them with a wooden spoon.
  4. Add 1 cup of brown sugar, ¼-½ ts of kosher salt, 1 ts of cinnamon powder into the red bean paste and set it aside.

Step 2:
Prepare 3 bowls where 3 different kinds of powder will be placed for the rice cake balls

  1. Black sesame seeds:
    • Rinse and drain ½ cup of black sesame seeds in running water using a strainer.
    • Heat a pan over medium heat and pour in the sesame seeds.
    • Cook the sesame seeds by stirring with a wooden spoon.
    • The sesame seeds will pop, then lower the heat and keep stirring until they are crispy. (5- 10 minutes)
    • When the sesame seeds cool down, grind them with a coffee grinder.
    • Transfer the sesame seeds powder to a bowl and add 2 tbs sugar and a pinch of salt and mix it.
  2. Put ½ cup of toasted soybean powder (kong gaa ru in Korean) in a bowl and add 2
    tbs of sugar and a pinch of salt and mix it.
  3. Put ½ cup of mugwort powder (ssook gaa ru in Korean) in a bowl and add 2
    tbs of sugar and a pinch of salt and mix it

Step 3:
Make rice cake dough.

  1. In a bowl, place 2 cups of sweet rice powder, 2 tbs of sugar, ½ ts of kosher salt.
  2. Pour 1 cup of hot boiling water little by little while you are mixing it with a spoon
  3. Mix the dough by hand.
    *tips: if you feel the dough is too wet, add some plain flour
  4. Put the rice cake dough into a plastic bag and set it aside

Step 4:
In a big pot, place a lot of water and boil it

Let’s make rice cake!

  1. Take the rice cake dough out from the plastic bag and place it on the cutting board.
    Tip: To protect the dough from being stuck to the board, sprinkle some plain flour before placing the rich cake dough.
  2. Divide the dough into 2 and roll each one to make cylinder shape and cut it into 18-20 pieces.
  3. Roll each piece of rice dough with your hands and make a hole in the middle of the ball with your thumb. Then turn the ball into a cup.
  4. Put the bean paste into the middle.
  5. Close it tightly and place it on a plate.
    Tip: While you are making rice balls, the rest of dough may get dried, so cover them with wet cloth or paper towel.
  6. Carefully put all the rice cake balls into boiling water. When the rice cake balls are cooked, they float. It will take about 3 -5 minutes until they float.
  7. Prepare lots of cold water in a big bowl.
  8. Put the cooked rice balls into cold water and drain them.
  9. Roll the cooked rice balls in the 3 different colors of powder and transfer them to a plate.

Enjoy it!

gyungdan

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176 Comments:

  1. omg, i love you!

  2. I’m your new fan!!!

    I’m definitely making 경단 tomorrow.

    It looks so easy to make and simple.

    I’ll let you know how the result comes out!

  3. Maangchi New York City joined 8/08 & has 12,047 comments

    http://extraschmaltz.blogspot.com/

    “I also forgot to rinse them in cold water, so they flattened out a little as they cooled on the plate”

    LOL, whatever it looks like, it is good as long as it’s tasty!

    I feel you will make the most delicious gyungdan next time. Actually making gyungdan is kind of difficult.

    Thank you!

  4. http://extraschmaltz.blogspot.com/& has 3 comments

    I finally made these! I was craving them after you posted the fancier ones for Chuseok, but these seemed simpler and good enough for what I wanted. Sadly, my camera isn’t working, but they turned out pretty well. I used brown sesame seeds instead of black ones and only made one color. I also forgot to rinse them in cold water, so they flattened out a little as they cooled on the plate. They taste great, though! I think next time I will reduce the cinnamon (just for personal taste), but overall I like them a lot. Thanks!

  5. Maangchi New York City joined 8/08 & has 12,047 comments

    Thank you for the link. It’s interesting colorful rice cake.

  6. Jennifer& has 20 comments

    Maangchi,

    when I go to the chinese store they have the rice cakes with red bean inside like gyung dan. I don’t know the chinese name for it though. But they put sometimes peanuts and coconut and food color. It looks alot like this one.
    http://www.c4vct.com/kym/bento/photos/palitaw.jpg

    I’m going to try to make your recipe with the sesame seeds though.

  7. Maangchi New York City joined 8/08 & has 12,047 comments

    Jennifer,
    coconut? creative idea,

  8. Jennifer& has 20 comments

    Maangchi what about rolling them in coconut? I’ve had that before it had red bean inside but rolled in coconut.

  9. Hello how about Spicy Rice Cake?? [it’s called dan bok ke i think ]

  10. Maangchi New York City joined 8/08 & has 12,047 comments

    Anonymous,
    After boiling the red beans until they are very soft and easily crushed, add powder sugar. That’s the recipe. Otherwise, your red bean paste will be too watery.

  11. I was wondering if I could put the brown sugar in while the red beans are cooking in the pot because I have the block version of brown sugar .. not the powder version LOL
    Would it be the same ?

  12. Maangchi New York City joined 8/08 & has 12,047 comments

    kelly,
    let me know how your rice cake turns out! 16 year old! old enough to cook. : )

  13. Hey!
    I’m so exited to try this! Being 16 and from an Indian family I’ve never really cooked something like this. It’ll be a great experience. ^_^

  14. Maangchi New York City joined 8/08 & has 12,047 comments

    Amy,
    You like cooking! At least you are interested in learning some korean cooking. Thank you for your interest in my recipes.

  15. Maangchi New York City joined 8/08 & has 12,047 comments

    xxforgetangelxx,
    oh, I’m very sorry about late reply. I read your questions a while ago, but forgot to answer it and found today.
    Glutinous flour is sweet rice flour!
    I hope you read my comment.

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