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.
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