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Strawberry Rice Cakes

How to Make Asian Style Strawberry Rice Cakes

Strawberry Rice Cakes for My Valentine 2

Valentines day is coming up soon. Valentines day in Korea is a bit different to most countries’. It is the day for a girl to confess her love to a guy by giving him a chocolate present.

Then when does the guy have a chance to confess his love? The guy has a chance to confess his love by giving her some candy presents on so called White day, which is March 14th. Whether you have the chance to confess your love on Valentines day or White day, I think both days in Korea are very commercialized.

Strawberry Rice Cakes for My Valentine 3

However here comes my pure love for you, and my husband of course. I represent my love with these strawberry rice cakes – ddalgi chapssalddeok (딸기 찹쌀떡). It’s a Japanese style mochi rice cakes.

I decided to join “Monthly Mingle” hosted by What’s for Lunch Honney? This month’s theme is sweet love and I am supposed to create something sweet to fit the theme.

I have been thinking a lot about what to make, something sweet, luxurious, and that also fits My Korean Kitchen’s theme, and this strawberry chapssalddeok is what I came up with. Rice cake is one of my husband’s favourite Korean snack and is also a very frequently requested recipe by my readers. Enjoy!

Ingredients

-Dough for 3-4 strawberry rice cakes

  • 1 cup glutinous rice flour (찹쌀가루, Chapssalgaru)
  • 2/3 cup water
  • 1/2 tsp fine sea salt
  • 3 Tbsp white sugar

-Red bean paste for 25-30 rice cakes

  • 250g red beans (팥, pat)
  • 6 cups water
  • 1 tsp fine sea salt
  • 4 Tbsp honey
  • 2 tsp white sugar (You might want to add more sugar if you want a fairly sweet taste. Mine wasn’t as sweet as the ones from a shop)
  • 1 cup water

-Strawberries (rinsed, stem off, and dried) – same as the number of rice cakes you are going to make.

-Some starch powder (anti sticky purpose, I used it a lot. I used potato starch).

Steps for red bean paste

Strawberry Rice Cakes step1

  1. Rinse the red beans. Put the red beans in a pot and add the water (6 cups).
  2. Simmer it until they turn out to be easily crushable. (I boiled it for 40 minutes and the paste turned out to be a bit rough still. So if you want to make really fine red bean paste you need to boil it a lot longer with more water. )
  3. Take out the beans, leave them to cool down for 5 minutes and put them into a mixer.
  4. Blend them.
  5. Add the water (1 cup), honey, white sugar, and salt. Blend it again.
  6. Put the blended red bean paste into a pot or wok and dry it on medium to low heat until the moisture evaporates enough so it is a paste.

Steps for dough, you will need a microwave

Strawberry Rice Cakes step2

  1. Sieve the glutinous rice flour, salt and sugar two times.
  2. Add the water and mix them well (it will now look like milk).
  3. Put it into a microwavable container.
  4. Cook it on high for 3 minutes in a microwave. (I don’t know how your microwave works, but that is how I did it. The purpose is to make it doughy)
  5. Take out the container and stir it well.
  6. Put it back to the microwave and repeat steps 4 and 5 two times more. (So, you use the microwave for a total of 9 minutes.)

Strawberry Rice Cakes step3

7. Let it cool for 5 minutes.

8.Spread well some starch powder on a plate (cover the plate throughly) and pour out the dough from the container. Put the starch powder onto the dough so that it doesn’t stick on your hand.

9.Divide the dough into 3-4 pieces.

Steps to assemble

  1. Spread the dough on your hand and add the red bean paste and a strawberry on top.
  2. Seal it.
  3. Serve it on the plate. (You need to eat it within 2 hours after you make it. Otherwise the dough will go soggy.)

What can I do with left over red bean paste?

You can keep it the in the freezer and make more chapssalddeok later on. You can also add it on top when you make Patbingsu (snow corn) .

Strawberry Rice Cakes for My Valentine 1


Strawberry Rice Cakes

How to make strawberry rice cakes
5 from 2 votes
Print Pin Rate Save
Course: Dessert
Cuisine: Korean Fusion
Cook Time: 2 hours
Total Time: 2 hours
Servings: 4
Calories: 222kcal
Author: Sue | My Korean Kitchen

Ingredients

Main

  • 4 strawberries , rinsed, stem off, and dried
  • Some starch powder

Dough for 4 strawberry rice cakes

  • 1 cup glutinous rice flour
  • 2/3 cup water
  • 1/2 tsp fine sea salt
  • 3 Tbsp white sugar

Red bean paste for 25-30 rice cakes

  • 250 g red beans
  • 6 cups water
  • 1 tsp fine sea salt
  • 4 Tbsp honey
  • 2 tsp white sugar
  • 1 cup water

Instructions

Steps (for red bean paste)

  • Rinse the red beans. Put the red beans in a pot and add the water (6 cups).
  • Simmer it until they turn out to be easily crushable. (I boiled it for 40 minutes and the paste turned out to be a bit rough still. So if you want to make really fine red bean paste you need to boil it a lot longer with more water. )
  • Take out the beans, leave them to cool down for 5 minutes and put them into a mixer.
  • Blend them.
  • Add the water (1 cup), honey, white sugar, and salt. Blend it again.
  • Put the blended red bean paste into a pot or wok and dry it on medium to low heat until the moisture evaporates enough so it is a paste.

Steps (for dough, you will need a microwave)

  • Sieve the glutinous rice flour, salt and sugar two times.
  • Add the water and mix them well (it will now look like milk).
  • Put it into a microwavable container.
  • Cook it on high for 3 minutes in a microwave. (I don’t know how your microwave works, but that is how I did it. The purpose is to make it doughy)
  • Take out the container and stir it well.
  • Put it back to the microwave and repeat steps 4 and 5 two times more. (So, you use the microwave for a total of 9 minutes.)
  • Let it cool for 5 minutes.
  • Spread well some starch powder on a plate (cover the plate throughly) and pour out the dough from the container. Put the starch powder onto the dough so that it doesn’t stick on your hand.
  • Divide the dough into 3-4 pieces.

Steps (to assemble)

  • Spread the dough on your hand and add the red bean paste and a strawberry on top.
  • Seal it.
  • Serve it on the plate. (You need to eat it within 2 hours after you make it. Otherwise the dough will go soggy.)

Nutrition Info (per serving)

Calories: 222kcal | Carbohydrates: 50g | Protein: 3g | Sodium: 592mg | Potassium: 111mg | Fiber: 2g | Sugar: 14g | Vitamin C: 7.1mg | Calcium: 11mg | Iron: 0.6mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

Written by: Sue

Last Updated:

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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34 Comments
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Sheralynn
December 18, 2019 7:18 pm

I don’t have a microwave at home but I have oven. Can I use oven instaed of microwave for the dough?

Alice
December 14, 2016 7:27 am

Sorry for bothering you, but do you think you could tell me the ingredients in grams?
It’s really difficult for me to understand it in cups :(((

Alice
December 15, 2016 8:14 am
Reply to  Sue

Wow! I didn’t even know about this!! Super cool :DDD
Thanks a lot!! 🙂

Blake K
June 14, 2011 2:19 am

Looks so incredibly delicious and my daughter would go nuts for this! We love mochi, but this is even better!

vietfoodrecipes
March 4, 2011 5:21 am

it’s an interesting story about V-Day. Do people refuse the gift if they don’t like someone confession? 🙂

BTW, nice looking cakes, but aren’t you supposed to present a chocolate gift?

loki
October 7, 2010 5:00 am

You should not post a method that failed! This is one of the most ridiculous recipes I’ve seen. A microwave is NOT the way to make these – a steamer IS. Just make the dough (and let it sit for a few hours to absorb the water), then put into a pan (a pie pan will work), then steam till done. It’ll take an hour or so. Easy! And red beans are aduki beans, not the red beans most people would buy here in the US (like the ones used in red beans and rice or kidney beans). Aduki beans cook much quicker!

Charlene
March 30, 2011 10:24 am
Reply to  loki

I know this comment is from awhile ago, but I have to express how ridiculous this comment even is. Failures SHOULD be posted, to remember the mistakes. And just because it’s not the ‘traditional’ way to make the dough doesn’t mean it’s not the right way. And regular red beans taste the same! I’ve done this before and it doesn’t taste any different! What’s so wrong with improvising? I hate haughty bitches.

September 17, 2010 10:57 am

Looks really good. Thanks for sharing the recipes with us.

Anjelica
August 17, 2010 6:01 pm

i’m confused on a redbeans is it just plan red beans you buy in a bag or already in like watery solution stuff?

September 29, 2009 5:28 pm

I tried this recipe about a year ago I loved them & so did my hunnie! Thanks for the wonderful site & yummies thanks to you I had a wonderful picnic w/the bf.

Le
May 1, 2009 12:33 am

how much would the yield be??

KY
April 26, 2009 9:38 pm

AHhhhh i love these! you’ve got lots of time and perseverance! 7 hrs O_O. i havent tasted them but….hmmmm. they look like japanese mochi and i love mochi! especially mochi ice cream ^^ i wonder if you could put ice cream in chapssalddeok? I love the strawberry dduk they look yummy.

masuri
May 11, 2007 12:31 pm

i’ve made something similar to this before, called “부끄미”. it’s a lot easier to handle the mochi dough by adding a lot LESS water. similar to how you would treat dough in kneading bread, my suggestion is to start with maybe 1/4 cup water (to your 1 cup flour), kneading it with your hands (like bread dough), and adding some water along the way if you have lots of leftover flour. i’ve used your recipe with this slight modification and the results were fantastic!

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