Mixing the dough
To make the dough, you mix sugar and salt into the glutinous rice flour, then add warm water and knead until it forms a smooth, pliable dough.
Wrapping the filling
Roll each small piece of dough into a ball, then flatten it into a round disc. Place the red bean filling in the center and wrap it up.
Boiling the cakes
Boil the cakes in boiling water for about 10 minutes until they float, indicating that they are cooked and ready to be taken out.
Rolling to create the outer layer
After taking the cake out to dry, you continue to roll the cake in black sesame and coconut flakes to add color to the cake.
Tip:
Let the cake cool slightly and drain before rolling in sesame or dried coconut. And try to keep the cake pieces separate; otherwise, they will stick together.
Final Product
The finished Korean rice cake balls have a very cute round shape. The cake’s outer layer is soft and chewy, combined with roasted sesame and coconut flakes, creating a harmonious flavor.
Inside, the red bean filling is soft and fragrant, making you want to eat them continuously without getting tired of it.
