Chapssaltteok (Korean Glutinous Rice Cake with Red Bean)
A delightful Korean treat, Glutinous Rice Cake with Red Bean is chewy and sweet. Made with a few simple ingredients, this traditional dish is perfect for celebrations or a cozy snack at home.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a mixing bowl, combine 1 cup of glutinous rice flour, 1/2 cup of water, and 1 tablespoon of sugar. Mix until smooth and there are no lumps.
- 2
Add a pinch of salt to the mixture and stir well.
- 3
Pour the mixture into a microwave-safe dish or a steamer that is lined with parchment paper.
- 4
Microwave for 2-3 minutes or steam for about 20 minutes until the mixture becomes translucent and firm.
- 5
Once cooked, remove from the microwave or steamer and let it cool for a few minutes until handleable.
- 6
Lightly dust your hands with cornstarch, then take a portion of the rice cake and flatten it into a disc.
- 7
Place a spoonful of red bean paste in the center of the disc, fold the edges over the filling, and shape it into a ball or patty. Repeat this for the remaining dough and filling.
- 8
Once all are shaped, dust them with a little more cornstarch to prevent sticking.
- 9
Serve the chapssaltteok at room temperature while the rice cake remains soft and chewy.
Cook notes
Tips
Make sure the glutinous rice flour is well mixed to avoid lumps.
Let the cakes cool before handling to prevent burns.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Keep the rice cake in an airtight container at room temperature for 2-3 days.
- Refrigerate for prolonged freshness up to a week.
Substitutions
- You can use sweetened red bean paste or make your own by boiling red beans and mashing them with sugar.
- For sugar, you can use honey or agave syrup if desired.
What to Serve With
- Tea or coffee for a nice beverage pairing.
- Fresh fruit like sliced strawberries or mango for a refreshing side.
Common Mistakes
- Not cooking the rice cake mixture long enough can lead to a doughy texture.
- Using too much water will result in a sticky, unmanageable dough.
Recipe FAQ
Can I use regular rice flour instead of glutinous rice flour?
No, glutinous rice flour is essential for the chewy texture of the cake.
How do I store leftover rice cakes?
Keep them in an airtight container at room temperature for 1-2 days, or refrigerate for up to a week.
Can I freeze glutinous rice cakes?
Yes, you can freeze them. Just make sure they are well-wrapped to prevent freezer burn.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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