Chapssaltteok (Korean style mochi)


(chopping sounds) (piano intro music) [ You will need:
For sweet red bean filling:
red beans, sugar, salt, rice syrup, vanilla extract
For rice cake:
sweet rice flour, sugar, salt, red food coloring, starch powder ] Hi everybody! Today, we are going to make chapssaltteok. It originated in Japan, but in Korea,
so many people love this chapssaltteok. We used to call this ‘mochi’.
Actually, ‘mochi’ is rice cake in Japanese. First, let’s start with sweet red bean filling. Azuki beans. We are going to use one cup. Let’s wash this. Wash the red beans this way. Measure three cup of water and pour this into the pot. Close the lid. Ten minutes later, over high heat, cooking. Lower the heat, really low heat. And simmer. My red beans are now really
fully cooked and easily mashed. It took one hour and twenty minutes. Wow! See? All the water is evaporated. Now red beans are very very soft and tender. Easily mashed. Like this. Turn off the heat. We gotta mash this. This is a small amount,
so you can use any wooden spoon, like this. But I’m going to use food processor. Grind for around one minute. Okay. We put all the red bean here. Three quarter cups brown sugar. Quarter teaspoon salt. Vanilla, one teaspoon. I’m going to reheat again. Until all this sugar is melted. Mix this well, under low heat. I’m going to add two tablespoons rice syrup. The color is a little dark and a little shiny. Wow, delicious sweet red bean filling we made. So, turn it off. Mm. Mmm. So sweet. Delicious. I placed saran wrap here. We are going to make sixteen. Sixteen balls. Same size. So this is three quarter cups water. One cup sweet rice flour. Salt, quarter teaspoon. And add one tablespoon sugar. Tiny amount of red food coloring. Stir this well, until the food coloring dissolves. So beautiful pink color. Okay, well mixed. Close this with wrap. But make sure to leave a gap for the steam to come out. Three minutes high heat. Cooking. Three minutes after. Okay, wow. So hot hot! Inside, you still see the really white part it’s not cooked, so I’m going to mix this again, around twenty seconds. Close this. So cook this one more minute. Knead vigorously, so that this rice cake will be more chewy and elastic. Circular motion, like this: one two three Like this, one hundred times. Okay, done. I’m gonna put some starch powder on the cutting board, so that rice cake won’t stick to my hands. Place this rice cake on the starch powder. [ Put some water on your fingers
when you deal with sticky rice cake! : ) ] I’m going to turn over. [ Make a nice, flat rectangle ] [ Divide into 8 pieces. ] Cover this with wrap while you’re making. And then, flatten this. Sweet red bean. Easy, rice cake is sticky, so easily you can seal this. Okay, done. So, I’m going to add this. So, make a nice ball. Sealed with your love~ Finished. Next. We made some eight beautiful pink rice cake balls. I’ll show you a really great idea for gift. See, isn’t it? So cute, it’s going to be a great gift. Really pretty. I made eight rice cake balls, and this is for gift, this is for myself. [ pink mochi / green tea mochi ] [ Let’s taste this! ] Mmm Mm So sweet and chewy. Melting in my mouth! Make this and give it to someone special. Okay, enjoy my recipe. See you next time! Bye bye~!

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