When you love gentle, chewy Korean rice truffles, this gyeongdan recipe is a should strive! These candy rice balls are constructed from glutinous rice flour and rolled in stunning coatings like Castella crumbs, coconut, or purple candy potato powder, making them simply as fairly as they’re comforting. Festive and enjoyable to make, gyeongdan are a traditional Korean tteok dessert excellent for holidays, events, or any celebration.
What’s Gyeongdan
Gyeongdan (경단) are gentle, chewy Korean candy rice balls constructed from glutinous rice flour dough, and lately they’re typically stuffed with candy pink bean paste. They’re rolled in colourful coatings like castella or sponge cake crumbs, coconut flakes, or roasted soybean powder, which makes them simply as fairly as they’re scrumptious. You’ll typically see them at tteok retailers or within the rice cake part of Korean grocery shops. They’re historically loved throughout particular celebrations, and so they’re a kind of treats that really feel comforting and particular from the very first chunk.
My household typically made gyeongdan with none filling, and it’s the model I grew up consuming. With out the candy pink bean paste inside, the flavour actually relies on the coating, which makes every sort stand out much more. Although as an grownup, I a lot desire the model with candy pink bean filling inside. That additional candy taste actually provides a stunning depth and makes every chunk really feel much more particular.
Why This Recipe
- You’ll be taught the actual Korean approach in a transparent, supportive means, so your gyeongdan end up gentle, chewy, and delightful each time.
- You additionally get examined storage steering that really works. I clarify how lengthy they maintain, what cool room temperature means, and why the fridge is rarely a buddy to glutinous rice.
- And for a little bit enjoyable, I share trendy, colourful coating concepts like matcha, freeze-dried raspberry, and Castella crumbs, so you may make them additional particular for holidays and celebrations.
Elements
Foremost Dough
- 4 cups (500 g / 17.6 oz) glutinous rice flour
- 1/4 cup (54 g / 1.9 oz) granulated sugar
- 1 1/2 tsp (9 g / 0.32 oz) advantageous sea salt
- As much as 2 cups (500 ml / 16 fl oz) sizzling water, (you’ll have 1/4 – 1/2 cup left over, relying on the flour)
Filling
Coating Choices
Select your favourite or combine and match. Every possibility coats about 8–10 rice balls.
Castella + Purple Candy Potato
- 1/2 cup finely sifted Castella or vanilla sponge cake crumbs
- 1 Tbsp purple candy potato powder
Castella (Traditional)
- 1/2 cup finely sifted Castella or vanilla sponge cake crumbs
Castella + Cinnamon
- 1/2 cup finely sifted Castella or vanilla sponge cake crumbs
- 1/2 Tbsp cinnamon powder
Coconut Matcha
- 1/2 cup desiccated coconut flakes
- 1/4 cup finely sifted Castella or vanilla sponge cake crumbs
- 1/2 Tbsp matcha powder
Black Sesame
- 1/4 cup black sesame seeds
* Different choices not used on this recipe however nonetheless common are mugwort powder for a gentle inexperienced coloration and roasted soybean powder for a heat beige end. For a Christmas theme, you should utilize freeze dried raspberry powder to offer the rice truffles a ravishing pink hue, and both matcha or mugwort powder for inexperienced.
** 1 Tbsp = 15 ml, 1 cup = 250 ml
How To Make Gyeongdan (Korean Candy Rice Balls)
1. Make the Dough
In a medium-sized bowl, mix the glutinous rice flour, white sugar, and salt. Combine nicely. Progressively add sizzling water whereas stirring to kind a dough. (Tip: Don’t add all of the water without delay. Add it little by little, mixing in between to test the consistency. The dough shouldn’t be overly moist or totally soaked – intention for a barely dry texture the place you may assume, “Does it want only a bit extra water?” That’s the right steadiness. As you proceed mixing, the dough will naturally come collectively.)
2. Form the Balls
Take a small piece of dough and roll it right into a ball. Preserve the remaining dough lined with a humid towel or plastic wrap so it doesn’t dry out when you work. When you’d like so as to add a candy pink bean filling, gently press the middle of the dough ball to create a small indentation. Add about 10 g (0.35 oz) of filling, then rigorously seal and roll it again right into a easy ball. Attempt to maintain the sizes constant so that they prepare dinner evenly. Repeat with the remaining dough – you need to find yourself with about 38 to 40 rice cake balls if each bit is round 22 g (0.78 oz) earlier than including the filling.
3. Prepare dinner the Rice Balls
Convey a pot of water to a boil. As soon as boiling, gently drop within the dough balls. After they float to the floor, add a small splash of chilly water to decrease the temperature barely. After they float up once more, take away them with a slotted spoon and switch them to a bowl of chilly water to chill briefly. Don’t depart them within the chilly water for too lengthy – in the event that they turn out to be too chilly, the coating gained’t stick nicely and will peel off.
4. Coat the Gyeongdan
Roll the rice balls in a bowl of your chosen coating till evenly lined. (Tip: Castella crumbs give a gentle, candy end and delightful texture, and you may add a little bit purple candy potato powder for a stunning pop of coloration.)
5. Serve
Let the rice balls cool utterly, then function a snack or dessert. The flavour is finest as soon as they’ve cooled, and for the freshest style and texture, take pleasure in them on the identical day they’re made.
Prepare dinner’s Notes
Flour & Water
Use glutinous rice flour (chapssalgaru, 찹쌀가루) solely, because it’s what provides gyeongdan their gentle, chewy texture. Common rice flour gained’t behave the identical means. Add the recent water steadily, since every flour model absorbs moisture a little bit otherwise. The ultimate dough ought to really feel heat, easy, and pleasantly pliable. I like to offer exact measurements each time I can, however that is a kind of recipes the place you additionally have to belief the feel and really feel of the dough as you deliver it collectively.
Cooking
These rice truffles prepare dinner in a short time. As soon as they float, they solely want about 1 extra minute. Overcooking could make them too gentle or trigger them to interrupt aside. A fast rinse in chilly water helps cease the cooking and units the feel, however don’t depart them within the chilly water for too lengthy. In the event that they cool utterly, the coating gained’t stick as nicely.
Coating
Coat the rice balls whereas they’re nonetheless barely heat and simply dry sufficient for the coating to cling. After the temporary chilly water rinse, the floor ought to really feel flippantly cheesy fairly than moist. In the event that they’re too moist, the coating gained’t stick; in the event that they settle down an excessive amount of or dry out, the coating can slip off and the feel turns into uninteresting. A fast drain and a little bit heat on the floor make all of the distinction.
How one can Retailer
Gyeongdan style finest on the day you make them. Allow them to cool utterly for the perfect taste, and luxuriate in them whereas they’re nonetheless recent for the softest, chewiest texture. Attempt to not refrigerate them, as glutinous rice companies up as soon as it will get chilly.
You’ll be able to maintain them at cool room temperature (round 20–22°C / 68–72°F) for 1 to 2 days. When you’re not planning to eat them inside this time, or in case your kitchen is hotter or extra humid than cool room temperature, retailer them in an hermetic container and freeze. To serve, thaw at room temperature, or heat them for about 10 to fifteen seconds within the microwave to melt.
Extra Rice Cake Recipes
When you love gentle, chewy Korean treats, listed here are extra rice cake recipes you may take pleasure in. Every one has its personal distinctive texture and taste, and so they’re all comforting in that traditional tteok means.
- Crimson Bean Mochi (Chapssaltteok) – Smooth, chewy rice truffles stuffed with candy pink bean paste. They’re just like gyeongdan however bigger in dimension, with a barely totally different, extra pillowy texture.
- Spicy Korean Rice Desserts (Tteokbokki) – A traditional Korean road meals made with chewy rice truffles simmered in a spicy-sweet gochujang sauce. It’s a savory distinction to dessert tteok, however simply as comforting and satisfying.
- Songpyeon – Half-moon formed Korean rice truffles historically loved throughout Chuseok. Full of candy sesame, pink bean, or chestnut, they’ve a gentle, gently chewy texture and a festive really feel that many individuals grew up having fun with.
COATING OPTIONS – Select your favourite or combine and match. Every possibility coats about 8–10 rice balls.
Castella + Purple Candy Potato
-
Make the DoughIn a medium-sized bowl, mix the glutinous rice flour, white sugar, and salt. Combine nicely. Progressively add sizzling water whereas stirring to kind a dough. (Tip: Don’t add all of the water without delay. Add it little by little, mixing in between to test the consistency. The dough shouldn’t be overly moist or totally soaked – intention for a barely dry texture the place you may assume, “Does it want only a bit extra water?” That’s the right steadiness. As you proceed mixing, the dough will naturally come collectively.)
-
Form the BallsTake a small piece of dough and roll it right into a ball. Preserve the remaining dough lined with a humid towel or plastic wrap so it doesn’t dry out when you work. When you’d like so as to add a candy pink bean filling, gently press the middle of the dough ball to create a small indentation. Add about 10 g (0.35 oz) of filling, then rigorously seal and roll it again right into a easy ball. Attempt to maintain the sizes constant so that they prepare dinner evenly. Repeat with the remaining dough — you need to find yourself with about 38 to 40 rice cake balls if each bit is round 22 g (0.78 oz) earlier than including the filling.
-
Prepare dinner the Rice BallsConvey a pot of water to a boil. As soon as boiling, gently drop within the dough balls. After they float to the floor, add a small splash of chilly water to decrease the temperature barely. After they float up once more, take away them with a slotted spoon and switch them to a bowl of chilly water to chill briefly. Don’t depart them within the chilly water for too lengthy – in the event that they turn out to be too chilly, the coating gained’t stick nicely and will peel off.
-
Coat the GyeongdanRoll the rice balls in a bowl of your chosen coating till evenly lined. (Tip: Castella crumbs give a gentle, candy end and delightful texture, and you may add a little bit purple candy potato powder for a stunning pop of coloration.)
-
ServeLet the rice balls cool utterly, then function a snack or dessert. The flavour is finest as soon as they’ve cooled, and for the freshest style and texture, take pleasure in them on the identical day they’re made.
- Different coating choices not used on this recipe however nonetheless common are mugwort powder for a gentle inexperienced coloration and roasted soybean powder for a heat beige end. For a Christmas theme, you should utilize freeze dried raspberry powder to offer the rice truffles a ravishing pink hue, and both matcha or mugwort powder for inexperienced.
- 1 Tbsp = 15 ml, 1 cup = 250 ml
- Prepare dinner time doesn’t embody making the candy pink bean paste (put together this forward of time).
Prepare dinner’s Notes
Flour & Water
Use glutinous rice flour (chapssalgaru) solely, because it’s what provides gyeongdan their gentle, chewy texture. Common rice flour gained’t behave the identical means. Add the recent water steadily, since every flour model absorbs moisture a little bit otherwise. The ultimate dough ought to really feel heat, easy, and pleasantly pliable. I like to offer exact measurements each time I can, however that is a kind of recipes the place you additionally have to belief the feel and really feel of the dough as you deliver it collectively.
Cooking
These rice truffles prepare dinner in a short time. As soon as they float, they solely want about 1 extra minute. Overcooking could make them too gentle or trigger them to interrupt aside. A fast rinse in chilly water helps cease the cooking and units the feel, however don’t depart them within the chilly water for too lengthy. In the event that they cool utterly, the coating gained’t stick as nicely.
Coating
Coat the rice balls whereas they’re nonetheless barely heat and simply dry sufficient for the coating to cling. After the temporary chilly water rinse, the floor ought to really feel flippantly cheesy fairly than moist. In the event that they’re too moist, the coating gained’t stick; in the event that they settle down an excessive amount of or dry out, the coating can slip off and the feel turns into uninteresting. A fast drain and a little bit heat on the floor make all of the distinction.
Storage
Gyeongdan style finest on the day you make them. Allow them to cool utterly for the perfect taste, and luxuriate in them whereas they’re nonetheless recent for the softest, chewiest texture. Attempt to not refrigerate them, as glutinous rice companies up as soon as it will get chilly.
You’ll be able to maintain them at cool room temperature (round 20–22°C / 68–72°F) for 1 to 2 days. When you’re not planning to eat them inside this time, or in case your kitchen is hotter or extra humid than cool room temperature, retailer them in an hermetic container and freeze. To serve, thaw at room temperature, or heat them for about 10 to fifteen seconds within the microwave to melt.
The diet data proven is an estimate supplied by a web based diet calculator. It shouldn’t be thought-about an alternative choice to an expert nutritionist’s recommendation.
