Chapssalddeok (Korean mochi) with mungbean filling

mochi with mungbean fillingI was looking for recipes of rice cakes that I can make for this year’s Chuseok and I saw these colorful and fluffy-looking chapssalddeok! I based the recipe from here but tweaked it a little for the mungbean filling 🙂

I sure didn’t hear about chapssalddeok in the past but when I read it was Korean style mochi, I was so excited! I tasted mochi ice cream years ago but sadly the shop selling them closed :/ and since then I wanted to make mochi for myself to satisfy my cravings. Voila! Here it is!

Mochi, or chapssalddeok, is a rice cake made from glutinous rice and has a soft and chewy texture. They are usually in the form of balls served with different fillings such as mungbean, chocolate, custard, and of course ice cream!

the rice cake that started it all ^^

               [screencaps from exo next door]

I crave for them ever since I watched EXO Next Door. Yup! Chapssalddeok a.k.a. the rice cake that started it all ^^ Now I’m all set! I just need EXO to live next door!

Ingredients
Mungbean filling Mochi
1 cup mungbeans 1 cup glutinous rice flour
6 1/2 cups water (6 cups for cooking mungbeans; ½ cup for mixing with sugar) ¼ tsp salt
1 cup brown sugar 1 tbsp sugar
¼ tsp salt Your choice of food coloring or a pinch of unflavored gelatine with color
1 tsp vanilla extract ¾ cup water
1 cup powdered milk ½ cup potato starch powder

DIRECTIONS:

Part A. Making the mungbean filling

  1. Rinse mungbeans and drain.
  2. In a thick bottomed pot, add mungbeans and 6 cups of water. Let it boil for 10 minutes with lid closed.
  3. Lower heat and simmer for an hour.
  4. Mash beans until they are smooth or put in a blender if you want to have finer consistency.
  5. Heat ½ cup water and dissolve brown sugar, vanilla and salt.
  6. Using a wooden spoon, stir on low heat until the sugar is dissolved.
  7. Divide the paste into two even halves. Save one half in the fridge. The other half mungbean filling can be used for fillings in other desserts 🙂
  8. Add 1 cup of powdered milk to the mungbean filling, mix well then set aside.

Part B. Making the mochi

  1. In a heat resistant bowl, mix glutinous rice flour, salt, and sugar.
  2. In a separate bowl, mix water and a pinch of unflavored gelatine (I used red).
  3. Mix colored water and flour mixture.
    mochi flour mixture + pink water raw mochi mixture
  4. Cook the mochi (I used a double boiler to make my mochi, for microwave instructions you can refer to the original recipe):
    1. Boil about 6 cups of water.
    2. Place the bowl with raw mochi mixture.
    3. Cover the lid with a cloth (to prevent moisture from going to the mochi), then place on top of the bowl.lid covered with cloth
    4. Cook for 10 minutes. Take it out and mix well.
    5. Cook for another 5 minutes.
  5. After cooking the mochi, mix the dough well to make it chewy. (I mixed mine for about 5 minutes *phew*)cooked mochi
  6. On a sheet of wax paper (or any flat surface), sprinkle potato starch to prevent sticking.                        
  7. Drop the dough onto the potato starch. JpegFlatten it out as thin as you can, using a rolling pin.flattened mochi dough
  8. Cut dough into 2.5-in diameter circles (or to any size you’d like).mochi circles

Part C. Assembling mochi and filling

  1. Put half a tablespoon of mungbean filling on the center of the mochi circles.                                             preparing mungbean filling
  2. Pull the sides of the circle over the filling to cover then pinch the ends using your fingers to seal.
    sealing mochi with mungbean filling sealed mochi

    That’s it! Your mungbean-filled mochi or chapssalddeok are done! I will surely make this again with different colors and fillings!mochi with mungbean filling

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3 thoughts on “Chapssalddeok (Korean mochi) with mungbean filling

  1. Yummy! I’ve made Japanese style mochi before (from scratch, which means rinsing the rice, pounding the dough etc), but I didn’t know what to call the Korean equivalent. I hope you enjoyed them! And sorry about EXO not living next door :/ I’d prefer if 2PM were my neighbors lol.

    Liked by 1 person

  2. Thank you so much for reading! 🙂

    I was trying to make mochi from scratch the other day too, but I can’t grind the rice on my blender (my poor blender overheated), so I had to use the ready-made flour ^__^ I was surprised too, I saw it on Exo Next Door but I didn’t know it was mochi back then HAHAHA that’s okay I probably wouldn’t survive if they’ll be living next door! You better have lots of mochi on hand if that happens! You know the drill! 😀

    Like

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