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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
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

Calories: 222kcal | Carbohydrates: 50g | Protein: 3g | Sodium: 592mg | Potassium: 111mg | Fiber: 2g | Sugar: 14g | Vitamin C: 7.1mg | Calcium: 11mg | Iron: 0.6mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Leave a Comment

34 thoughts on “Strawberry Rice Cakes”

  1. 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 :(((

  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. 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.

  5. 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!

  6. 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!

  7. 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.

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

  9. 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!

  10. 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? 😀

    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.

  11. 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)

  12. 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

  13. 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)

  14. 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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