Super easy Korean mochi – chapssaltteok recipe!
Chapssaltteok (찹쌀떡) is a Korean version of Japanese mochi rice cake – daifuku.
It is a popular Korean snack and dessert particularly during winter months. Also, it is a popular gift to give to the exam-taker (e.g. university entrance exam). It symbolizes wishing good luck for the exam.
Chapssaltteok dough is made with glutinous rice, so it has a soft and chewy texture. And, inside is filled with sweet red bean paste, so it’s described as red bean mochi.
As far as I understand, chapssaltteok originated from Japan. So if you ask me what’s the difference between chapssaltteok and daifuku mochi, I would say maybe the technique in preparing ingredients. (In my mind, the Japanese version seemed more delicately prepared. Just saying. LOL) But I believe they taste almost the same if not the same.
Traditionally mochi / glutinous rice cake is steamed over the stovetop until the rice flour turns translucent then it is pounded with mortar and pestle to give it extra chewy and bouncy texture.
But since I’m a time poor mommy, I used my microwave oven to quicken the process. Also, I used store bought red bean paste instead of making it from scratch.
Indeed, it is super quick and easy to make! All under 30 mins! (But I will promise you that I will share a homemade version of sweet red bean paste in the near future. I already have it somewhere here, but it needs to be refined. 😉 )
Hope you give this a try soon and enjoy!
P.S. If you like mochi, you might also like to try my mochi donuts too.
P.P.S. This might be the first post where I’m not sharing my usual step-by-step photos. But instead, I decided to share a video demonstration. So don’t miss it if you need a visual aid!
How to Make Chapssaltteok (Video Demo, 2 mins)
- To make nicely textured mochi / chapssaltteok, it’s really important to massage the dough well (step 2 from the recipe card below). So don’t skip it or slack off at it!
- Wash your hands often between the steps. It’s easier to handle the dough when you don’t have anything gluey stuck on your hands, particularly when you’re just dividing the dough or stuffing the dough.
How to Store Chapssaltteok or Daifuku Mochi
- Any unused portion can be stored in the fridge for a day or two. Or can be frozen for a month.
- If freezing, individually wrap the mochi with cling wrap and put them into a ziplock bag then freeze. For serving, defrost the mochi about 60 minutes at room temperature prior to eat.
- If the mochi appears dry or hardened (usually after being stored in the fridge), warm it in a microwave oven briefly (10 to 15 seconds). It will turn soft again as if it was freshly made.
Easy Korean mochi recipe.
- 3/4 cup sweet rice flour / mochiko / glutinous rice flour (100g / 3.5 ounces)
- 1/4 cup castor sugar (60g / 2.1 ounces)
- A pinch fine sea salt
- 1/2 cup water (120g / 4.2 ounces)
- 3/4 cup sweetened red bean paste (180g / 6.3 ounces), shaped into 6 balls
- 3 Tbsp corn starch or potato starch (25g / 0.9 ounces)
- Combine the sweet rice flour, sugar and salt in a microwave safe mixing bowl. Whisk it well. Add the water and mix them well.
- Cover the bowl with cling wrap leaving a little gap for steam to escape. Put the bowl into a microwave and heat it up for about 1 min (based on 1250W).
- Take the bowl out and stir the mixture around with a wooden spoon or spatula.
- Return the bowl, covered again, into the microwave and heat it up for a further 1 mins. (The cooking time can vary depending on your microwave. If the desired consistency is not yet achieved, cook it for a little bit longer.)
- Remove the bowl from the microwave.
With a wooden spoon/spatula, mix and massage around the rice cake mixture until it cools down enough to touch (about 5 mins).
Lightly scatter the corn starch on the board. (This is for anti-sticking purpose.) Carefully remove the mochi mixture from the bowl and place it on the board. Knead it to one long dough while scattering the corn starch over it. Then, using a scraper, divide the dough into 6 pieces.
Gently flatten and open up the dough on your palm (large enough to fit a ball of red bean paste) then place the red bean paste ball in the middle. Seal the rice cake by gathering the corners of the dough. Roll the mochi around on the corn starch and place it in a disposable baking cup facing the gathered point down. Repeat this step with the remaining ingredients.
Serve at room temperature.
1 Tbsp = 15 ml