You might know Korean rice cakes as ‘mochi’. You’ve probably tasted or seen mochi ice-cream or seen it at your local Asian grocery store. In Korean, it’s called “Chap-Ssal-Ddeok”. These are made from a rice-flour dough and filled with bean paste or a powdered nut and honey mixture.
Traditionally, rice cakes are a labor-and-time intensive process. You need to cook rice, squeeze it, mill it into powder, mix into a dough, steam and pound away at the dough.
In this video, we show you how to make a batch of ‘mochi’ rice cakes that you can make, start-to-finish, in less than fifteen minutes. Look below for a list of ingredients for shopping.Help support us. Scroll down for more content.
(Servings: 6~8 rice cakes)
- 1 c – Glutinous rice flour
- 2 T – sugar
- pinch of salt
- 1 c warm water
Rice Cake Dough
- In a medium-to-large microwave-safe bowl, mix the glutinous rice flour, sugar and salt.
- Heat a cup of water, about 1-minute in the microwave. Mix about half into the bowl.
- Mix the water into powder. Slowly add more water until it flows (batter-consistency).
- Cover bowl with sheet of plastic wrap. Poke air holes into the plastic.
- Microwave on medium power for 45~60 seconds.
- Remove bowl and mix to remove clumps.
- Repeat steps 5~6 until dough is translucent. Usually 4~5 times (more or less depending on amount of ingredients and microwave power).
- Move rice cake dough to a work surface covered lightly with starch.
Forming Rice Cakes
- On your starch-covered work surface, roll the dough to cover with starch.
- Cut the dough into six-to-eight equal parts.
- Take one piece and flatten into a round shape. Work the dough from one side to the inside (filling side) to eliminate dry spots.
- Add ball of sweet red bean paste to the middle of the dough piece.
- Lightly dab water around the edges.
- Close the dough so you have a ball shape, working excess to the inside of the ball. Flatten and set aside.
Follow along in our video for the ‘mochi’ rice cake method.