🇰🇷 South Korea · Dessert
Chapssaltteok
By eatmundo · July 12, 2026
These Korean rice cakes are soft, chewy, and traditionally filled with sweet red bean paste. A staple dessert often gifted for good luck during exam seasons.
Ingredients
check them off as you prepareHow to Make It
- 1
In a microwave-safe bowl, combine 300g of glutinous rice flour, 50g of sugar, and 200ml of milk.
- 2
Whisk the ingredients until the batter is completely smooth and free of any large lumps.
- 3
Cover the bowl with plastic wrap and microwave on high for 3 minutes.
- 4
Remove carefully and stir the sticky mixture vigorously with a spatula for 1 minute to develop its chewiness.
- 5
Microwave for another 2 minutes, then let it rest covered for 1 minute to finish steaming.
- 6
Dust a cutting board generously with cornstarch to prevent the dough from sticking during handling.
- 7
Shape the dough into small rounds and add 20ml of honey or sweet bean paste as a filling center.
- 8
Seal the edges tightly and roll the rice cakes in extra starch or toasted soybean powder for a clean finish.
Frequently Asked Questions
Can I use regular rice flour instead of glutinous rice flour?+
No, you must use glutinous (sweet) rice flour to achieve the signature chewy, elastic texture of chapssaltteok.
How do I prevent the dough from sticking to my hands while shaping it?+
Dust your work surface and hands generously with toasted soybean flour (injeolmi powder) or cornstarch to manage the stickiness.
What is the best way to cook the dough to ensure it is fully set?+
Steaming the dough for about 20 minutes is the traditional method; if using a microwave, heat in 2-minute intervals, stirring in between, until the dough becomes translucent.
How should I store leftover chapssaltteok?+
Store them in an airtight container at room temperature for one day; avoid the refrigerator, as it will cause the rice cake to harden and lose its texture.
