Chapssaltteok (Red Bean Mochi)

Method8 steps · about 24 min

1. 1

   Step 1: In a microwave-safe bowl, whisk together ¾ cup sweet rice flour, ¼ cup caster sugar and 1 pinch fine sea salt. Add ½ cup water and mix thoroughly until evenly combined. Keep the ready red-bean paste and dusting starch separate.

   Uses ¾ cup sweet rice flour / mochiko / glutinous rice flour (100 g) · ¼ cup caster sugar (60 g) · 1 pinch fine sea salt · ½ cup water (120 g)

2. 2

   Step 2: Cover the dough bowl with microwave-safe plastic wrap, leaving a small gap for steam. Microwave for about 1 minute at 1250 W. Carefully remove the hot bowl, avoiding escaping steam.

   Uses Mixed raw sweet-rice dough

3. 3

   Step 3: Stir the first-heated dough thoroughly with a wooden spoon or spatula so it heats evenly in the next stage. Cover the bowl again, keeping the small steam gap.

   Uses First-microwaved sweet-rice dough

4. 4

   Step 4: Microwave the covered stirred dough for a further about 1 minute at 1250 W. If necessary for your microwave, heat a little longer until the flour mixture is cooked into a sticky, translucent rice-cake mass with no dry flour pockets. Carefully remove the bowl.

   Uses Stirred first-heated dough ready for the second heat

5. 5

   Step 5: With a wooden spoon or spatula, thoroughly mix and massage the hot cooked mochi until it becomes smooth and cool enough to touch, about 5 minutes. Continue working it during this cooling period rather than leaving it untouched.

   Uses Cooked hot sticky mochi mass

6. 6

   Step 6: Choose either corn starch or potato starch for the one 3 tbsp dusting supply. Scatter some on a clean board, transfer the handleable cooked mochi onto it, and knead into one long shape while dusting with more from the same supply as needed. Divide the cooked dough into 6 pieces with a scraper, reserving some of the same starch for the filled pieces.

   Uses Smooth cooked mochi cooled enough to handle · Some of the same 3 tbsp selected dusting starch for board and dough

7. 7

   Step 7: Divide the full ¾ cup ready sweet red-bean paste into 6 balls. Gently flatten each cooked mochi piece in your clean palm wide enough to enclose one filling ball. Put a red-bean ball in the centre, gather and pinch the dough edges closed, then roll the filled mochi in some of the reserved starch from the same 3 tbsp supply. Set it seam-side down in a paper baking cup. Repeat with all 6 dough pieces and all 6 filling balls.

   Uses Six prepared cooked-mochi dough pieces · ¾ cup sweet red bean paste (180 g), ready to eat; divide into 6 balls · Reserved starch from the same selected 3 tbsp dusting supply

8. 8

   Step 8: Serve the six filled mochi at room temperature. Refrigerate any uneaten pieces for 1–2 days, or wrap each individually and freeze for up to a month. Frozen pieces can thaw at room temperature for about 1 hour; if a refrigerated piece has hardened, microwave it briefly for 10–15 seconds until soft again.

   Uses Six completed starch-dusted red-bean mochi