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+ servings

Chapssaltteok with Korean Persimmons

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Prep Time 30 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine Korean
Servings 4 pieces

Equipment

  • Steamer
  • Hand Mixer
  • Rolling Pin
  • Plastic Wrap

Ingredients
  

Chapssaltteok (Korean Rice Cake)

  • 70 g glutinous rice flour
  • 20 g corn starch
  • 12 g sugar
  • 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, 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!

To Assemble

  • 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.
Keyword Korean Persimmons, Persimmons
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