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What Is Chapssaltteok?
Chapssaltteok, a type of Korean mochi, is a glutinous rice cake with a soft, chewy texture. The outer layer is made from sweet rice flour, which is steamed and kneaded into a dough. Traditionally, chapssaltteok is filled with sweetened red bean paste, although modern variations include fillings such as ice cream, fruits, or even chocolate. It is often served during holidays like Chuseok (Korean Thanksgiving) and Seollal (Lunar New Year), where it symbolises good fortune and family unity.
Cultural Significance
In Korean culture, chapssaltteok is more than just a sweet treat. The rice cake represents unity and community, while the red bean paste, often used as filling, symbolises good luck and happiness. Making and eating chapssaltteok during festivals or family gatherings is a way to bond, share tradition, and celebrate togetherness.
Ingredients
To make chapssaltteok, you’ll need 2 cups sweet rice flour (glutinous rice flour), ¾ cup water, ¼ cup sugar, a pinch of salt, cornflour, or potato starch (for dusting), 1 cup red adzuki beans, and ¼ cup sugar (or to taste), a pinch of salt.
You can also add matcha powder for a green tea flavour or cocoa powder for a chocolate variation. The filling can be customised with fruits, nuts, or even ice cream for modern twists on this classic dessert.
Preparing the Filling
Soak The Red Beans: Rinse the adzuki beans thoroughly and soak them in water overnight. This will reduce the cooking time and soften the beans.
Cook The Beans: After soaking, drain the beans and place them in a pot with fresh water. Bring the water to a boil, then reduce to low heat and simmer for about an hour, or until the beans are soft but not mushy.
Mash And Sweeten: Drain any excess water and return the beans to the pot. Add sugar and a pinch of salt, then mash the beans until smooth or slightly chunky, depending on your preference. Let the paste cool and refrigerate while you prepare the dough.
Preparing The Dough
Mix The Ingredients: In a large mixing bowl, combine the sweet rice flour, water, sugar, and salt. Stir until the mixture forms a smooth, thick batter. Add small amounts of water gradually if the batter seems too thick.
Steam The Dough: Prepare a steamer by bringing water to a boil. Line the steamer basket with parchment paper or cheesecloth to prevent sticking. Pour the batter into the steamer and steam for 20-30 minutes, or until the dough becomes translucent and sticky.
Knead The Dough: Once steamed, remove the dough and allow it to cool slightly. Dust a clean surface with cornflour and knead the dough until it becomes smooth and flexible. Be careful—it will still be quite sticky and hot.
Image Credit: Wikimedia Commons
Shaping And Filling The Chapssaltteok
Divide The Dough: Roll the dough into golf ball-sized portions. Flatten each ball into a small disc.
Add The Filling: Place a spoonful of the red bean paste (or your chosen filling) in the centre of each disc. Fold the edges of the dough around the filling and pinch them together to seal.
Shape The Cakes: Gently roll each filled cake into a smooth ball. Dust with cornflour to prevent sticking and arrange them on a plate.
Serving And Storing
Chapssaltteok can be served warm or at room temperature. To enhance the presentation, you can dust the finished cakes with a light coating of cornflour or powdered sugar. They pair wonderfully with a cup of Korean tea and can be garnished with sesame seeds or coconut flakes for added texture.
Image Credit: Wikimedia Commons
Storage Tips: Chapssaltteok can be stored in an airtight container in the refrigerator for up to a week. If you’d like to keep them longer, they can be frozen. To reheat, simply steam or microwave them for a few seconds to regain their chewy texture.
Chapssaltteok is more than just a dessert—it’s a way to connect with Korean culture, family, and tradition. Whether served at festivals or enjoyed as a snack, this chewy, sweet rice cake is sure to bring warmth and joy to any occasion. Try making it at home to share a piece of Korean heritage with friends and family!
