Chapssaltteok with Korean Persimmon
This year, the highly anticipated Korean persimmons from the City of Changwon have returned to Vancouver, bringing with them the juicy and crunchy Fuyu variety. Perfect for enjoying on their own or incorporating into both sweet and savory dishes, these persimmons are incredibly versatile. Inspired by this delicious fruit, I decided to use them in one of Korea’s popular winter desserts, Chapssaltteok (Korean rice cakes).
Traditionally, Chapssaltteok is filled with red bean paste, but I opted for a creative twist by featuring the Korean persimmons. The combination of the chewy rice cake and the crunchy persimmons creates an irresistible texture contrast that’s both addicting and delicious. Plus, they are surprisingly easy to make at home.
Fun Facts about Korean Persimmons from the City of Changwon
- Changwon has a rich history of persimmon cultivation spanning over 100 years and is the largest production region of sweet persimmons, yielding 40,000 tons annually.
- The city’s unique climate and topography make it ideal for growing juicy and sweet persimmons.
- Persimmons are nutrient-dense, packed with vitamin C to boost immunity, and are an excellent source of antioxidants that aid digestion and prevent premature aging.
- In season from September to December, these persimmons are a popular winter fruit in Korea.
- You can find these delectable Korean persimmons at Hannam Supermarket.
Tips for Choosing the Perfect Korean Persimmons
When selecting persimmons for this recipe, look for ones that are partially ripe. They should not be too squishy or too hard; instead, aim for a slight bounce when gently touched. These will be perfect for Chapssaltteok. If the persimmons are too squishy, they are better suited for making jam or spreads.
Chapssaltteok with Korean Persimmons
Equipment
- Plastic wrap
Ingredients
Chapssaltteok (Korean Rice Cake)
- 70 g glutinous rice flour
- 20 g corn starch
- 12 g sugar
- 1½ tsp vegetable oil
- 120 g water
- 1 drop orange food coloring
Filling
- 150 g whipping cream
- 15 g sugar
- 1 Korean persimmon
Instructions
Chapssaltteok (Korean Rice Cake)
- In a bowl, combine glutinous rice flour, corn starch, sugar, and water. Mix well until there are no lumps.
- Add vegetable oil and mix thoroughly.
- Incorporate food coloring, adjusting to your preferred shade. Note that the color will darken after steaming.
- Steam the mixture over high heat for 15-20 minutes, or until a fork inserted into the mixture comes out clean.
- Remove the bowl from the heat and let it cool slightly. To speed up cooling, place it in the freezer for about 5 minutes or until lukewarm.
- Once cooled, knead the rice cake dough for 5-10 minutes until smooth and stretchy. Use gloves to avoid stickiness.
- Wrap the rice cake in plastic wrap and refrigerate for 10 minutes.
Whipping Cream Filling
- In a bowl, combine whipping cream and sugar. Whisk until stiff peaks form.
- Transfer the whipped cream to a piping bag and set aside.
- Korean Persimmon Filling
- Peel the persimmons and cut them into quarters. Carefully remove the seeds while maintaining the persimmons’ shape.
- Cut the quarters into cubes. Enjoy any small leftover pieces.
To Assemble
- Wearing gloves, divide the Korean rice cake into 4 equal pieces, approximately 45g each.
- Dust a rolling pin and surface with corn starch or cooked glutinous rice flour. Flatten each piece of rice cake until it’s large enough to cover the filling.
- Pipe whipped cream into the center of each flattened dough piece and place a persimmon cube on top. Wrap the dough around the filling to enclose it.
- Place each Chapssaltteok seam-side down on a plate dusted with corn starch. Repeat the process with the remaining ingredients. Serve and enjoy.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to Amazon.ca and affiliated websites.
