Gyeongdan (Korean Sweet Rice Balls)
Soft, chewy Korean sweet rice balls filled with sweet red bean paste and rolled in colorful coatings. This easy gyeongdan recipe walks you through the traditional technique with simple, supportive steps. Customize them with matcha, Castella crumbs, coconut, or sesame. Perfect for holidays, parties, or a sweet little treat anytime.
Servings: 40
Ingredients
MAIN DOUGH
- 4 cups glutinous rice flour (500 g / 17.6 oz)
- 1/4 cup granulated sugar (54 g / 1.9 oz)
- 1 1/2 tsp fine sea salt (9 g / 0.32 oz)
- Up to 2 cups hot water (500 ml / 16 fl oz), (you may have 1/4 – 1/2 cup left over, depending on the flour)
FILLING
- 380 g sweet red bean paste (13.4 oz)
COATING OPTIONS - Choose your favorite or mix and match. Each option coats about 8–10 rice balls.
Castella + Purple Sweet Potato
- 1/2 cup finely sifted Castella or vanilla sponge cake crumbs
- 1 Tbsp purple sweet potato powder
Castella (Classic)
- 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
Instructions
- Make the DoughIn a medium-sized bowl, combine the glutinous rice flour, white sugar, and salt. Mix well. Gradually add hot water while stirring to form a dough. (Tip: Don’t add all the water at once. Add it little by little, mixing in between to check the consistency. The dough shouldn’t be overly wet or fully soaked – aim for a slightly dry texture where you might think, “Does it need just a bit more water?” That’s the perfect balance. As you continue mixing, the dough will naturally come together.)
- Shape the BallsTake a small piece of dough and roll it into a ball. Keep the remaining dough covered with a damp towel or plastic wrap so it doesn’t dry out while you work. If you’d like to add a sweet red bean filling, gently press the center of the dough ball to create a small indentation. Add about 10 g (0.35 oz) of filling, then carefully seal and roll it back into a smooth ball. Try to keep the sizes consistent so they cook evenly. Repeat with the remaining dough — you should end up with about 38 to 40 rice cake balls if each piece is around 22 g (0.78 oz) before adding the filling.
- Cook the Rice BallsBring a pot of water to a boil. Once boiling, gently drop in the dough balls. When they float to the surface, add a small splash of cold water to lower the temperature slightly. After they float up again, remove them with a slotted spoon and transfer them to a bowl of cold water to cool briefly. Don’t leave them in the cold water for too long – if they become too cold, the coating won’t stick well and may peel off.
- Coat the GyeongdanRoll the rice balls in a bowl of your chosen coating until evenly covered. (Tip: Castella crumbs give a soft, sweet finish and beautiful texture, and you can add a little purple sweet potato powder for a lovely pop of color.)
- ServeLet the rice balls cool completely, then serve as a snack or dessert. The flavor is best once they’ve cooled, and for the freshest taste and texture, enjoy them on the same day they’re made.
Notes
- Other coating options not used in this recipe but still popular are mugwort powder for a soft green color and roasted soybean powder for a warm beige finish. For a Christmas theme, you can use freeze dried raspberry powder to give the rice cakes a beautiful red hue, and either matcha or mugwort powder for green.
- 1 Tbsp = 15 ml, 1 cup = 250 ml
- Cook time does not include making the sweet red bean paste (prepare this ahead of time).
Cook’s Notes
Flour & WaterUse glutinous rice flour (chapssalgaru) only, as it’s what gives gyeongdan their soft, chewy texture. Regular rice flour won’t behave the same way. Add the hot water gradually, since each flour brand absorbs moisture a little differently. The final dough should feel warm, smooth, and pleasantly pliable. I like to give precise measurements whenever I can, but this is one of those recipes where you also need to trust the texture and feel of the dough as you bring it together. Cooking
These rice cakes cook very quickly. Once they float, they only need about 1 more minute. Overcooking can make them too soft or cause them to break apart. A quick rinse in cold water helps stop the cooking and sets the texture, but don’t leave them in the cold water for too long. If they cool completely, the coating won’t stick as well. Coating
Coat the rice balls while they’re still slightly warm and just dry enough for the coating to cling. After the brief cold water rinse, the surface should feel lightly tacky rather than wet. If they’re too wet, the coating won’t stick; if they cool down too much or dry out, the coating can slip off and the texture becomes dull. A quick drain and a little warmth on the surface make all the difference. Storage Gyeongdan taste best on the day you make them. Let them cool completely for the best flavor, and enjoy them while they’re still fresh for the softest, chewiest texture. Try not to refrigerate them, as glutinous rice firms up once it gets cold. You can keep them at cool room temperature (around 20–22°C / 68–72°F) for 1 to 2 days. If you’re not planning to eat them within this time, or if your kitchen is warmer or more humid than cool room temperature, store them in an airtight container and freeze. To serve, thaw at room temperature, or warm them for about 10 to 15 seconds in the microwave to soften.