Knead the hot rice cake with a wooden spoon vigorously in a circular motion about 100 times to make it chewy.Cover it with the Saran wrap again and put it back in the microwave for another minute.Remove the rice cake from the microwave and mix it with a wooden spoon for about 20 seconds.Cover the dough with Saran wrap and cook on high for 3 minutes in the microwave.Push the dough to the center of the bowl. Add the pink water to the rice flour mixture and mix it well with a spoon.In a bowl add a drop of pink food coloring to ¾ cup water and mix well.Place 1 cup of sweet rice flour ( Mochiko powder), ¼ ts kosher salt, 1 tbs sugar in a microwave-safe bowl.Divide the remaining paste into 8 equal pieces and roll each piece into a ball.Keep one half of the paste in the fridge or freezer for future use. Stir with a wooden spoon over low heat until the sugar is dissolved and the paste looks a little shiny.Put the beans back into the pot and add ¾ cup brown sugar, ¼ ts kosher salt, 1 ts vanilla extract, and 2-3 tbs rice or corn syrup.Mash the beans with a wooden spoon (or food processor) until smooth.If the beans haven’t softened after 1½ hours, add more water and cook over low heat until they are soft and can be well mashed. Lower the heat and simmer for about 1½ hours.Add 3 cups of water and bring to a boil over medium high heat for 10 minutes with the lid closed. ![]() Wash and drain 1 cup of dried red beans (azuki beans) and place them in a thick bottomed pot.Sweet rice flour, sugar, kosher salt, red food coloring, starch powder. Red beans, sugar, kosher salt, rice syrup, vanilla extract. Put the chapssaltteok in a small box (4½ x 4 ½ inches: 11.5 x 11.5 cm) and give it to a someone special! The person who gets your rice cake made with your love will be instantly impressed! You can make 3 different colors: White (no coloring at all), pink (with red food coloring), and green (with green tea powder). ![]() The Korean version is green, created with 1 ts of green tea powder. The English version is pink chapssaltteok, created with a small dot of red food coloring. The only difference between the English and Korean recipes is the color. Maybe I’m not the first person to use this method, but I want to share this quick and easy way with as many people as possible, including Koreans who don’t understand English. Voila! It worked perfectly! I was almost crying from happiness. One day I found out how to solve this problem by pounding the cooked rice cake dough when it came out of the microwave. It was delicious but I always felt like something was missing. ![]() When I came to the USA about 20 years ago, many Korean housewives here were already making homemade chapssalddeok with a microwave oven. Making chapssaltteok with a microwave oven must have been invented by someone in the States a long time ago. I can’t wait to share this delicious sweet and chewy rice cake with my readers and my fellow Koreans.Ĭhapssaltteok used to be called “mochi” among Koreans, but these days everybody calls this particular kind of rice cake “chapssaltteok.” The word mochi is a Japanese word that simply means “rice cake.” This is my first attempt to make the same recipe with 2 videos in English and Korean.
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