Round and chewy gyeongdan are traditional Korean cakes consisting of soft rice dough that is wrapped around sweet red bean filling. When boiled, they are usually coated with colorful powders – from ground black sesame and toasted soybean to mugwort powder and grated tinted coconut.
These bite-sized rice cakes are a popular sweet treat often enjoyed on various special occasions.
Korean Sweet Rice Balls | (경단 – Gyeongdan)Course: DessertCuisine: KoreanDifficulty: Easy
Gyeongdan refers to small rice balls coated with various ingredients such as Soybean powder, Black Sesame powder, Red Bean paste, Chest Nut paste, Castella powder, Cinnamon powder. Gyeongdan is a kind of Korean rice cake and is eaten as a snack or dessert.
*Ssuk (Mugwort) is a type of herb and is also used in Korean food as a soup, rice cake, tea and herbal medicine.
600g Glutinous Rice Powder
400ml Hot Water
30g Pine Nut
30g Black Sesame
40g Fine Desiccated Coconut Powder
30g Ssuk Powder (Mugwort Powder)
- Add salt, sugar into hot boiling water
- Add hot water into glutinous rice powder gradually
- Make smooth dough and rest it for 20 minutes
- Make castella and black sesame into powder
- Put pine nuts inside of dough and make them into 1.5cm diameter balls
- Cook the rice balls in boiling water
- When rice balls float on the water, take them out
- Wash them in cold water or ice water and drain
- Coat rice balls with the castella powder
- Coat rice balls with honey or maple syrup for sweetness and coat with black sesame powder, desiccated coconut powder, ssuk powder (Mugwort powder)