Chapssaltteok

Name: Chapssaltteok
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 1 cup sweet rice flour; 2 tbsp granulated sugar; 1/4 tsp fine salt; 3/4 cup water; 3/4 cup sweet red bean paste; 1/4 cup potato starch

Chewy Korean sweet rice cakes filled with smooth red bean paste and dusted lightly with potato starch.

35 minMediumServes 6190 cal/serving

KoreanDessertStovetopVeganVegetarianHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

1 cup sweet rice flour
2 tbsp granulated sugar
1/4 tsp fine salt
3/4 cup water
3/4 cup sweet red bean paste
1/4 cup potato starch

Instructions

1

In a heatproof bowl, whisk together 1 cup sweet rice flour, 2 tbsp granulated sugar, and 1/4 tsp fine salt.
2

Whisk in 3/4 cup water until smooth.
3

Cover bowl tightly with heatproof film and steam over boiling water for 12 minutes until translucent.
4

Dust a clean work surface with 1/4 cup potato starch.
5

Turn hot dough onto starch and divide into equal portions.
6

Flatten each dough piece and place 3/4 cup sweet red bean paste in the center.
7

Pinch dough edges tightly over filling to seal into smooth balls.

Questions

How long does Chapssaltteok keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Chapssaltteok?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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