Ingredients with Measurements:
- 2 cups of sweet rice flour
- 1/2 cup of hot water
- 1/2 cup of walnut pieces
- 1/4 cup of honey
- 1/4 cup of brown sugar
- 1/4 cup of sesame seeds
- 1/4 cup of cornstarch
- 1/4 cup of vegetable oil
- 1/4 tsp of salt
Special equipment needed:
- Steamer basket
- Food processor
Step-by-step instructions:
1. In a mixing bowl, combine the sweet rice flour, hot water, and salt. Mix until a dough forms.
2. In a food processor, pulse the walnut pieces until they are finely ground.
3. In a separate bowl, mix the ground walnuts, honey, brown sugar, and sesame seeds until well combined.
4. Divide the dough into 16 equal pieces and roll each piece into a ball.
5. Flatten each ball into a disc and place a spoonful of the walnut filling in the center.
6. Fold the edges of the dough over the filling and pinch to seal.
7. Roll each ball in cornstarch to prevent sticking.
8. Place the balls in a steamer basket and steam for 15-20 minutes, until cooked through.
9. Heat the vegetable oil in a pan over medium heat.
10. Fry the steamed balls until golden brown on all sides.
11. Serve warm.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Steamer basket: 212°F (100°C)
Frying pan: 350°F (175°C)
Serving size:
Makes 16 pieces
Nutritional information:
Calories: 180
Fat: 8g
Carbohydrates: 25g
Protein: 3g
Sodium: 50mg
Sugar: 10g
Substitutions for ingredients:
- Almonds or pecans can be used instead of walnuts.
- Maple syrup or agave nectar can be used instead of honey.
- White sugar can be used instead of brown sugar.
Variations:
- Add cinnamon or ginger to the walnut filling for extra flavor.
- Use black sesame seeds instead of white sesame seeds for a different look.
- Add a few drops of food coloring to the dough for a pop of color.
Tips and tricks:
- Make sure to roll the balls in cornstarch to prevent sticking.
- Don't overfill the dough with the walnut filling or it may burst open during cooking.
- If the dough is too dry, add a little more hot water. If it's too wet, add a little more sweet rice flour.
Storage instructions:
Store leftover Chapssal-tteok in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the Chapssal-tteok for a few minutes until heated through.
Presentation ideas:
Arrange the Chapssal-tteok on a platter and sprinkle with extra sesame seeds for a pretty presentation.
Garnishes:
Sprinkle with chopped nuts or fresh herbs for extra flavor and texture.
Pairings:
Serve with a cup of hot tea or coffee for a delicious snack.
Suggested side dishes:
Fresh fruit or a small salad would make a nice accompaniment to the Chapssal-tteok.
Troubleshooting advice:
If the dough is too sticky, add more cornstarch. If it's too dry, add more hot water.
Food safety advice:
Make sure to cook the Chapssal-tteok thoroughly to prevent any foodborne illness.
Food history:
Chapssal-tteok is a traditional Korean rice cake made from sweet rice flour. It's often filled with sweet or savory ingredients and is a popular snack or dessert.
Flavor profiles:
Chapssal-tteok with walnut filling is sweet, nutty, and slightly chewy.
Serving suggestions:
Serve warm for the best flavor and texture.
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Region: Korean