Gyeongdan (Korean rice cake balls filled with red bean paste)
Maangchi · ♥ 2.9K likes · 568K views · 10 min video
Read about azuki beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 cup red beans
- 4 cup water
Cook the red beans in four cups of water for one hour: the first ten minutes over high heat, then lower to medium.
- ½ cup black sesame seeds
Toast half a cup of black sesame seeds until they pop and taste crispy.
- ½ cup green color powder
- salt
- ½ tsp salt
Prepare the coating powders, including half a cup of green mugwort powder, each with a pinch of salt.
Green powder and the dough
- 2 tbsp sugar
- hot water
- plain flour
For the dough, mix with half a teaspoon of salt and two tablespoons of sugar, adding hot water a little at a time; if the dough is too soft or wet, add plain flour. Set aside.
- 1 cup brown sugar
- salt
- 1 tsp cinnamon powder
Season the red bean paste with a cup of brown sugar, two pinches of salt and a teaspoon of cinnamon powder.
Seasoning the red bean paste
Make small balls of dough filled with a little red bean paste and close them tightly; too much paste makes them hard to close, and any with paste showing should be discarded.
Boil the balls without letting them stick to the bottom; when they float they are cooked -- give them about a minute more.
- cold water
Transfer to cold water, then roll in the sesame and other powders.
Coating and tasting