Discover Korean Food 144: Dr. Sook-Ja Yoon’s “Gyeongdan, Sweet Rice Balls”

KFOOD-090

Gyeongdan is a type of rice cake made by kneading glutinous rice powder with hot water, shaping the dough into balls, boiling them in hot water and coating them with various sweet powders. It gets its name because the shape is similar to round jade (gyeongdan). The color or taste varies depending on the coating powder.

[Ingredients & Quantity]
500 g (5 cups) glutinous rice powder, 4 g (1 tsp) salt, 120 g water
20 g (¼ cups) yellow bean powder, 20 g (¼ cups) green bean powder, 20 g (¼ cups) black sesame powder
28 g geopi-pat (dark blue, thin skin sweet bean), 0.5 g (⅛ tsp) salt, 4 g (1 tsp) sugar
27 g red bean, 200 g (1 cup) scalding water, 400 g (2 cups) boiling water, 0.5 g (⅛ tsp) salt, 4 g (1 tsp) sugar
2 kg sweet rice ball steaming water

[Preparation]
1. Wash the geopi-pat and soak in 7 times volume of water for 8 hours, skin by rubbing, rinse in water, drain water on a strainer for 10 min. (55 g).
2. Wash the red bean and drain water on a strainer for 10 min.

[Recipe]
1. Pour water into the steaming pot and heat it up for 9 min. on high heat. When it gives off steam, layer damp cotton cloths on the bottom of the pot, put the geopi-pat in the pot and steam it for 25 min. pound with salt, sieve (53 g), then mix with sugar thoroughly.
2. Put water and red bean in the pot, heat it up for 5 min. on high heat. When it boils, discard the boiling water and pour new water, boil it for 20 min. on medium heat. Reduce the heat to low, steam it for 25 min. until the red bean very tender, pound with salt, sieve, and mix it with sugar thoroughly (52 g).
3. Add salt in the glutinous rice powder and knead with hot water. Pull off around 12~13 g of dough and roll it into 2 cm-diameter balls (total 48 ea).
4. Pour water in the pot and heat it up for 9 min. on high heat. When it boils, put the rolled dough into the boiling water, boil it for about 2 min. and 30 sec. When balls float up on the surface, let them float there for 20~30 sec. more. Take them out with strainer, quickly rinse in cold water and drain.
5. Divide rice-cake balls into 5 parts and coat the balls with each sweet powder.

[Tips]
·Red bean stuffs or sponge cake powder may be available in the market.
·The dough, mixed with 4 parts of glutinous and 1 part of non-glutinous rice powder would not hang down.

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