Gyeongdan (Korean Sweet Rice Balls)

Ingredients

• 4 cups glutinous rice flour ((500 g / 17.6 oz))
• 1/4 cup granulated sugar ((54 g / 1.9 oz))
• 1 1/2 tsp fine sea salt ((9 g / 0.32 oz))
• Up to 2 cups hot water ((500 ml / 16 fl oz), (you may have 1/4 – 1/2 cup left over, depending on the flour))
• 380 g sweet red bean paste ((13.4 oz))
• 1/2 cup finely sifted Castella or vanilla sponge cake crumbs
• 1 Tbsp purple sweet potato powder
• 1/2 cup finely sifted Castella or vanilla sponge cake crumbs
• 1/2 cup finely sifted Castella or vanilla sponge cake crumbs
• 1/2 Tbsp cinnamon powder
• 1/2 cup desiccated coconut flakes
• 1/4 cup finely sifted Castella or vanilla sponge cake crumbs
• 1/2 Tbsp matcha powder
• 1/4 cup black sesame seeds

Steps

1. 1

   Make the DoughIn a medium-sized bowl, combine the glutinous rice flour, white sugar, and salt. Mix well. Gradually add hot water while stirring to form a dough. (Tip: Don’t add all the water at once. Add it little by little, mixing in between to check the consistency. The dough shouldn’t be overly wet or fully soaked – aim for a slightly dry texture where you might think, “Does it need just a bit more water?” That’s the perfect balance. As you continue mixing, the dough will naturally come together.)

2. 2

   Shape the BallsTake a small piece of dough and roll it into a ball. Keep the remaining dough covered with a damp towel or plastic wrap so it doesn’t dry out while you work. If you’d like to add a sweet red bean filling, gently press the center of the dough ball to create a small indentation. Add about 10 g (0.35 oz) of filling, then carefully seal and roll it back into a smooth ball. Try to keep the sizes consistent so they cook evenly. Repeat with the remaining dough — you should end up with about 38 to 40 rice cake balls if each piece is around 22 g (0.78 oz) before adding the filling.

3. 3

   Cook the Rice BallsBring a pot of water to a boil. Once boiling, gently drop in the dough balls. When they float to the surface, add a small splash of cold water to lower the temperature slightly. After they float up again, remove them with a slotted spoon and transfer them to a bowl of cold water to cool briefly. Don’t leave them in the cold water for too long – if they become too cold, the coating won’t stick well and may peel off.

4. 4

   Coat the GyeongdanRoll the rice balls in a bowl of your chosen coating until evenly covered. (Tip: Castella crumbs give a soft, sweet finish and beautiful texture, and you can add a little purple sweet potato powder for a lovely pop of color.)

5. 5

   ServeLet the rice balls cool completely, then serve as a snack or dessert. The flavor is best once they’ve cooled, and for the freshest taste and texture, enjoy them on the same day they’re made.