📝 About This Recipe
Gyeongdan are delightful, marble-sized rice cakes traditionally served at celebrations like birthdays and weddings to symbolize harmony and sweetness. These chewy gems are crafted from glutinous rice flour, boiled until they float like clouds, and then rolled in a variety of colorful, aromatic powders. With their soft, bouncy texture and naturally sweet coatings, they offer a sophisticated taste of Korean 'Tteok' culture that is as beautiful to look at as it is to eat.
🥗 Ingredients
The Rice Dough
- 2 cups Glutinous rice flour (also known as sweet rice flour or 'chapssal-garu')
- 1/2 teaspoon Sea salt (fine grain)
- 6-8 tablespoons Boiling water (added gradually; must be hot to partially cook the starch)
- 1 tablespoon Granulated sugar (to lightly sweeten the dough)
The Yellow Coating (Kka-mul)
- 1/4 cup Mung bean powder or Steamed Egg Yolk (if using egg yolk, push through a fine sieve)
- 1 teaspoon Sugar (mixed into the powder)
The Black Coating
- 1/4 cup Black sesame seeds (toasted and finely ground)
- 1/2 teaspoon Honey (to help the powder adhere if needed)
- 1 pinch Salt
The Green Coating
- 2 tablespoons Matcha powder or Mugwort powder (sifted)
- 1 tablespoon Castor sugar (to balance the bitterness)
The Red/Pink Coating
- 1/4 cup Roasted soybean powder (Injeolmi-garu) (nutty and traditional)
- 1/2 teaspoon Cinnamon powder (optional for warmth)
👨🍳 Instructions
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1
In a large mixing bowl, sift the glutinous rice flour, salt, and 1 tablespoon of sugar together to ensure there are no lumps.
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2
Prepare the dough using the 'ik-banjuk' method: add the boiling water one tablespoon at a time to the flour. Stir with a wooden spoon initially to avoid burning your hands.
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3
Once the mixture is cool enough to touch, knead the dough by hand for about 5-10 minutes. The dough should be smooth, pliable, and have the consistency of play-dough or your earlobe.
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4
Cover the dough with a damp cloth or plastic wrap and let it rest for 15 minutes to allow the moisture to distribute evenly.
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5
Prepare your coatings: Place each color of powder (ground sesame, matcha/sugar mix, soybean powder, etc.) into separate shallow bowls or small plates.
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6
Pinch off pieces of the rested dough and roll them into small, uniform balls about 3/4 inch (2cm) in diameter. You should get about 20-24 balls.
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7
Bring a large pot of water to a gentle boil. Prepare a separate bowl filled with ice water and set it nearby.
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8
Carefully drop the rice balls into the boiling water. Do not overcrowd the pot; work in batches if necessary.
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9
Wait for the balls to float to the surface. Once they float, let them cook for an additional 1-2 minutes to ensure the center is fully translucent and cooked through.
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10
Using a slotted spoon, scoop the rice balls out and immediately plunge them into the ice water. This stops the cooking and gives them their signature chewy 'Q' texture.
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11
Drain the chilled rice balls thoroughly. They should be damp enough for the powder to stick, but not dripping wet.
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12
Roll the damp balls in your prepared coatings, pressing gently to ensure an even and thick layer of powder covers each one.
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13
Arrange the colorful Gyeongdan on a serving platter, grouping colors together for a beautiful visual effect.
💡 Chef's Tips
Use boiling water for the dough, not just warm, as the heat gelatinizes the starch for the correct texture. If the dough is too sticky, add a dusting of flour; if it cracks when rolling, add a few drops of hot water. For the best flavor, toast your own sesame seeds before grinding them in a mortar and pestle. Do not store these in the fridge as the rice flour will harden; they are best eaten the same day they are made. If you want a surprise, you can wrap a tiny piece of sweetened red bean paste inside each ball before boiling.
🍽️ Serving Suggestions
Serve with hot Omija-cha (Five-flavor berry tea) for a traditional Korean pairing. Place 3 balls of different colors on a small bamboo skewer for an elegant, easy-to-eat party snack. Pair with a glass of cold Sikhye (sweet rice punch) to balance the nutty coatings. Arrange on a wooden board alongside fresh seasonal fruits like persimmons or Asian pears. Serve as a light dessert following a savory Korean BBQ meal.