This year, Korean persimmons from the City of Changwon returned to Vancouver. And the Fuyu persimmons from Korea are juicy with a good crunch. It is perfect to eat it on its own or turn them into both sweet and savory dishes. I decided to incorporate these lovely persimmons into one of the popular winter desserts in Korea, Chapssaltteok (also known as Korean rice cakes).
Chapssaltteok traditionally uses red bean paste as a filling, but I decided to get creative and featured the Korean persimmons in this dessert. The contrasting texture of chewiness from the rice cake and crunchiness from the persimmons are addicting and delicious. More importantly, they are very easy to make at home.
Fun Facts about Korean Persimmons from the City of Changwon
- Persimmons from Changwon has a history of over 100 years. The city is also the largest production region of sweet persimmons that produce 40,000 tons per year.
- The City of Changwon is the most suitable location to produce juicy and sweet persimmons due to its climate and topography.
- Persimmon is loaded with nutrients. It has vitamin C that helps to boost immunity. It is also an excellent source of antioxidants, which aids in digestion and prevents premature aging.
- They are in season from September to December, and it is a popular fruit during the winter in Korea.
- You can now find these Korean persimmons in Hannam Supermarket.
Tips when Choosing the Perfect Korean Persimmons
I am not an expert in picking the best persimmons, but for this recipe, I recommend picking up some partially ripe ones. Gently touch the persimmons – it should not be squishy or hard; instead, it should have a slight bounce when touching the surface. Those persimmons will be perfect for this recipe. If the persimmons are squishy, they are better for jam or spread.
Chapssaltteok with Korean Persimmons
- Hand Mixer
- Rolling Pin
- Plastic Wrap
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
- 150 g whipping cream
- 15 g sugar
- 1 Korean persimmon
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!
- 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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