Strawberry Rice Cakes for My Valentine

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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) in Korean and a type of Mochi in Japan. 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 Michael’s favourite Korean snack and is also a very frequently requested recipe by my readers.

Ingredients

-Dough for 3-4 strawberry rice cakes

  • Glutinous rice flour (찹쌀가루, Chapssalgaru) – 1 cup
  • Water – 2/3 cup
  • Salt – 1/2 tsp
  • White sugar – 8 tsp

-Red bean paste for 25-30 rice cakes

  • Red beans (팥, pat) – 250 g
  • Water – 6 cups
  • Salt – 1 tsp
  • Honey – 50 ml
  • White sugar – 2 tsp (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)
  • Water – 1 cup

-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 only had potato starch, but a rice starch may be better).

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

You can’t imagine how hard it was for me to make these. It took me 7 hours (including failures) to save 6 successful chapssalddeok. I aimed to make 20-30 of them though. When I started it, I thought it would be easy, but it wasn’t. :( It was very sticky and very hard to make proper dough that doesn’t stick onto my palm. I also had to visit my mom to borrow her microwave too. I was going to make it the traditional way (without a microwave) but it failed. So I learnt again how hard it can be to express my love to you. ;) Of course the recipe I’m showing you here is the final version that actually works (though it could be better). It took me about 2 hours for the final version but that includes a lot of extra red bean paste.

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Strawberry Rice Cakes for My Valentine
 
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Korean Fusion
Serves: 3 to 4
Ingredients
  • Dough for 3-4 strawberry rice cakes
    -Glutinous rice flour (찹쌀가루, Chapssalgaru) – 1 cup
    -Water – ⅔ cup
    -Salt – ½ tsp
    -White sugar – 8 tsp
  • Red bean paste for 25-30 rice cakes
    -Red beans (팥, pat) – 250 g
    -Water – 6 cups
    -Salt – 1 tsp
    -Honey – 50 ml
    -White sugar – 2 tsp (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)
    -Water – 1 cup
  • 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 only had potato starch, but a rice starch may be better).
Instructions
Steps (for red bean paste)
  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)
  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.)
  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.)

 

About Sue

Hi, I'm Sue and I am the author/cook/photographer behind My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Comments

  1. Blake K says:

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

  2. 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?

  3. 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!

    • 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.

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

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

  6. 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.

  7. how much would the yield be??

  8. 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.

  9. 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!

  10. mmmm I LOVE 떡!!!!!! 마시깼다!

  11. hei, can i know how to make kimci? i saw at TV and think i luv it…

  12. How yummy-looking and beautiful! And 7 hrs?! Wow, my hats off to you. I exclaimed to my boyfriend when scrolling down, “OH MY GOSH! SHE MADE HER OWN RED BEAN PASTE!!” I love dduk, mochi (I didn’t know that the more correct name is daifuku in Japanese – I’m learning so much), so thanks so much for posting this recipe. I doubt I can accomplish this – but I do appreciate the eye candy!

  13. Thank you BuddingCook, Brilynn, and arfi for your attention on these rice cakes. They were quite good. If you try these out, I hope they turn out well for you.

  14. i feel like home!!

  15. What a neat idea!

    And I never knew about the March 14th day!

  16. Wow that’s cool you get two days to confess your love. :) oh i want to try this out. i love red beans. :D i think my mother law would like this. Thanks for the step by step pictures. It’ll be helpful when I attempt this. :D

  17. Hi Joyce,

    I forgot to mention that I checked out your link.
    They are pretty rice cakes. They look sweet too.
    Thanks for the direction.

  18. hi Sue!!

    great job with the daifuku (that’s what my jap friend calls them!)! They look really cute! practice makes perfect…hope that you will be able to make them in a much shorter time in the future! (you will still make them right??? hehe..)

    :)

    I m not sure whther you know about this…but just thought that i’d tell you about it….the Chinese eat a special kind of desserts during the Mid autummn festival and the ingredients of these mooncakes are pretty similiar…differences are that the flour is fried and already cooked so you don’t have to microwave it anymore and the filling is made with lotus nut paste..the best part about these snowskin mooncakes are that they are quite pretty cos there are special molds for them…i learnt to make them last year from this website…
    http://auntyyochana.blogspot.com/2006/09/rainbow-ice-cream-soda-snow-skin.html
    have a look ok??

    Cheerios!

  19. These really do look great!
    Thank you so much for entering this to the MM!

  20. Sally, Thanks. The dough was really difficult to handle. Once I finished making them, my huby said “I should add some kiwi or other kinds of fruit next time” Next time? Are you kidding me? :D

    Beloved, I am looking forward to seeing your sweet food too. Though once I get used to it, it might take less time, hopefully.

    Kat, I am so flattered. :) I didn’t know that it is called daifuku. Thanks

    Tigerfish, that is the line I often say to him. “You are a lucky man” :)
    Food is what makes me happy, and also teaches me how to be patient. Thank you.

  21. That’s very sweet of you! Your hub. is a lucky man. And 7 hours…salute your patience and perseverence! But that’s the right attitude! :) I tend to call them mochi in general and recently found out these are called “daifuku”(in Jp)

  22. Good job! these “ichigo daifuku” (what they would call them in Japan) look really professional :)
    The V-day custom in Korea is just like the one in Japan–although when I am in Japan, I tend to buy all the good chocolates during V-day for myself since I do not like white chocolate…hee hee

  23. Wow! 7 hours?!? That’s a lotta love!!! Your rice cakes are so pretty, though. Unfortunately (or maybe fortunately since they seem so difficult and time-consuming to make) neither my husband nor I are fans of dduk so I guess I’ll have to come up with another way to show my love on Valentine’s Day. :o)

  24. hey… don’t worry on the failures. The result looks so beautiful though!!!! With the strawberry showing in the middle….

    Woww…. I have tried so many times making this confectionery with microwave but i always fail because the dough is too hard to handle.

    That’s a cute valentine’s sweet….

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