Gyeongdan: Korean Glutinous Rice Cake Balls with Sweet Red Bean Filling and Flavorful Coatings Recipe

Introduction

Gyeongdan is a delightful Korean rice cake snack made from glutinous rice flour and often filled with sweet red bean paste. These chewy, bite-sized treats are coated with various flavorful toppings, making them a perfect sweet snack or dessert to enjoy any time.

Ingredients

• 4 cups glutinous rice flour (500 g / 17.6 oz)
• 1/4 cup granulated sugar (54 g / 1.9 oz)
• 1 1/2 tsp fine sea salt (9 g / 0.32 oz)
• Up to 2 cups hot water (500 ml / 16 fl oz)
• 380 g sweet red bean paste (13.4 oz)
• 1/2 cup finely sifted Castella or vanilla sponge cake crumbs (multiple uses)
• 1 Tbsp purple sweet potato powder
• 1/2 Tbsp cinnamon powder
• 1/2 cup desiccated coconut flakes
• 1/2 Tbsp matcha powder
• 1/4 cup black sesame seeds

Instructions

1. Step 1: In a medium bowl, combine the glutinous rice flour, sugar, and sea salt. Gradually add hot water while stirring to form a slightly dry dough — add water little by little, mixing in between to check the texture.
2. Step 2: Take small portions of dough and roll into balls. Keep unused dough covered with a damp towel. For filled gyeongdan, press a small indentation in each ball, add about 10 g of sweet red bean paste, then seal and roll smooth. Aim for about 38 to 40 balls.
3. Step 3: Bring a pot of water to a boil and gently drop in the rice balls. When they float, add a splash of cold water, then wait until they float again. Remove with a slotted spoon and briefly cool in cold water. Do not soak too long to avoid coating issues.
4. Step 4: Roll the cooked rice balls in your choice of coating—Castella crumbs mixed with purple sweet potato powder, cinnamon powder, desiccated coconut, matcha powder, or black sesame seeds—until evenly covered.
5. Step 5: Let the coated rice balls cool completely. Serve as a snack or dessert, ideally the same day for best flavor and texture.

Tips & Variations

• Keep the dough slightly dry for easier shaping and better texture.
• Try different coatings like crushed nuts or toasted sesame seeds for extra flavor and crunch.
• If you skip the filling, the rice balls can be enjoyed plain or with sweet spreads.

Storage

Store leftover gyeongdan in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming or microwaving briefly with a damp paper towel to restore chewiness. Avoid soaking in water after cooling to maintain the coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make gyeongdan without filling?

Yes, gyeongdan can be made plain without filling if you prefer simpler rice balls. They still have a wonderful chewy texture and taste delicious when coated.

What if the dough is too sticky or too dry?

If the dough feels too sticky, add a little more glutinous rice flour. If it’s too dry and crumbly, add a small amount of hot water gradually until it reaches a pliable, slightly dry consistency.

Gyeongdan: Korean Glutinous Rice Cake Balls with Sweet Red Bean Filling and Flavorful Coatings Recipe

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5 from 107 reviews

Gyeongdan are delightful Korean glutinous rice balls filled with sweet red bean paste and coated with flavorful toppings such as castella crumbs, purple sweet potato powder, cinnamon, coconut flakes, matcha powder, and black sesame seeds. These tender, chewy treats are boiled until fluffy and then rolled in a variety of coatings, offering a colorful and textural experience perfect for a snack or dessert.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 38 to 40 rice cake balls 1x
• Category: Dessert
• Method: Boiling
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 4 cups glutinous rice flour (500 g / 17.6 oz)
• 1/4 cup granulated sugar (54 g / 1.9 oz)
• 1 1/2 tsp fine sea salt (9 g / 0.32 oz)
• Up to 2 cups hot water (500 ml / 16 fl oz)

Filling

• 380 g sweet red bean paste (13.4 oz)

Coatings

• 1/2 cup finely sifted Castella or vanilla sponge cake crumbs
• 1 Tbsp purple sweet potato powder
• 1/2 Tbsp cinnamon powder
• 1/2 cup desiccated coconut flakes
• 1/2 Tbsp matcha powder
• 1/4 cup black sesame seeds

Instructions

1. Make the Dough: In a medium-sized bowl, combine glutinous rice flour, granulated sugar, and fine sea salt. Gradually add hot water while stirring to form a slightly dry dough that holds together well but isn’t overly wet. Add water little by little to reach the right consistency, where the dough just comes together without being soggy.
2. Shape the Balls: Take small portions of dough and roll them into smooth balls. Keep the remaining dough covered with a damp towel or plastic wrap to prevent drying. To add filling, gently create an indentation in each ball, add about 10 g (0.35 oz) of sweet red bean paste, then carefully seal and roll back into a smooth round shape. Aim for consistent sizes—about 38 to 40 pieces weighing roughly 22 g (0.78 oz) each before filling—for even cooking.
3. Cook the Rice Balls: Bring a pot of water to a rolling boil. Gently drop the shaped dough balls into the boiling water. Once they float to the surface, add a small splash of cold water to slightly lower the temperature. When the balls float up again, use a slotted spoon to remove them and quickly transfer to a bowl of cold water to cool briefly. Avoid leaving them in cold water for too long to prevent the coatings from peeling off later.
4. Coat the Gyeongdan: Roll the cooked rice balls in your choice of coatings such as Castella crumbs mixed with purple sweet potato powder, cinnamon powder, desiccated coconut flakes, matcha powder, or black sesame seeds until evenly coated. This adds texture and enhances the flavor and visual appeal.
5. Serve: Let the coated rice balls cool completely. Serve as a delightful snack or dessert. They are best enjoyed the same day for optimal freshness, texture, and flavor.

Notes

• Do not add all the hot water at once; add gradually to achieve the perfect dough consistency.
• Keep unused dough covered to prevent drying out while shaping others.
• When boiling, adding cold water after the balls float helps maintain an even cooking temperature to prevent bursting.
• Do not leave rice balls in cold water for too long after boiling as it may cause coating problems.
• For a colorful and textural contrast, experiment with different coatings such as purple sweet potato powder or matcha powder.
• Best enjoyed the same day for the freshest taste and texture.

Keywords: Gyeongdan, Korean rice balls, glutinous rice cake, sweet red bean paste, Korean dessert, mochi-like rice balls, boiled rice cake snacks