🇰🇷 South Korea · Dessert
Gyeongdan
By eatmundo · July 12, 2026
These delightful, chewy sweet rice balls are a traditional Korean dessert. Often coated in various powders, they offer a perfect texture contrast and subtle sweetness.
Ingredients
check them off as you prepareHow to Make It
- 1
In a medium mixing bowl, combine 200g of sweet rice flour with a pinch of salt.
- 2
Gradually add 120ml of boiling water to the flour, mixing with a wooden spoon until a smooth dough forms.
- 3
Take small portions of the dough, about the size of a ping-pong ball, and roll them into smooth spheres.
- 4
Bring a large pot of water to a boil and gently drop the rice balls in.
- 5
Cook until the balls float to the surface, about 3-4 minutes, then let them boil for 1 minute more.
- 6
Carefully remove the balls using a slotted spoon and immediately plunge them into an ice-water bath.
- 7
Pat the balls dry, coat them generously with toasted bean or sesame powder, and press a pine nut onto each one.
- 8
Enjoy these treats at room temperature for the best chewy texture.
Frequently Asked Questions
What type of rice flour should I use for Gyeongdan?+
You must use glutinous (sweet) rice flour, not standard rice flour, to achieve the signature chewy, elastic texture.
How do I know when the rice balls are fully cooked?+
The balls are done when they float to the surface of the boiling water, after which you should boil them for an additional 1 to 2 minutes.
How can I prevent the rice balls from sticking together after boiling?+
Immediately transfer the boiled balls into a bowl of cold water, then drain and toss them in a small amount of sesame oil to keep them separate.
Can I substitute fresh pine nuts if I cannot find high-quality ones?+
You can use finely crushed roasted peanuts or toasted sesame seeds as a substitute, though pine nuts provide the traditional aromatic flavor profile.
