Chapssaltteok with Korean Persimmons
Equipment
- Rolling Pin
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, add glutinous rice bowl, corn starch, sugar, and water. Mix well until no clumps.
- Add vegetable oil and mix well.
- Add food coloring and mix well. You can adjust to your preferred color by adding more drops. Please note that the mixture color will darken after steaming.
- Steam the mixture with high heat for 15-20 minutes. The rice cake is fully cooked when there is no liquid coming out when you poke it with a fork.
- Remove the bowl from the heat. Set it aside to cool down a bit. If you would like to fasten the process, put it in the freezer for 5 minutes or until lukewarm.
- Once cool down, knead the rice cake for 5-10 minutes or until the dough is smooth and stretchy. Please remember NOT to use bare hands and wear gloves instead, because it is very sticky.
- Wrap the rice cake with plastic wrap. Put it in the fridge for 10 minutes.
Whipping Cream Filling
- In a bowl, add whipping cream and sugar. Whisk until stiff peak.
- Transfer the whipped cream into a piping bag. Set aside.
Korean Persimmon Filling
- Peel the persimmon and cut it into 4 equal pieces (quarters). Remove the seeds carefully while keeping the persimmon in shape.
- Cut the equal pieces into a cube shape. Don't waste the small bits that you cut off, enjoy them!
To Assemble
- Wear your gloves and divide the Korean rice cake into 4 equal pieces, approx 45g each.
- Dust the rice cake and rolling pin with corn starch or cooked glutinous rice flour. Flatten the rice cake and ensure it is large enough to cover the filling.
- Pipe the whipped cream into the center and place a persimmon cube over the whipped cream. Wrap the dough around it.
- Place the Chapssaltteok seam side down on a plate dusted with corn starch, and repeat teh steps above with the rest of the ingredients. Ready to serve.
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