Korean Sweet Rice Cake with Red Bean Filling (Danpatjuk)
This traditional Korean dessert features soft, chewy sweet rice cakes filled with a sweet, earthy red bean paste, creating a perfect balance of textures and flavors. It's a beloved treat often enjoyed during holidays and special occasions for its comforting, nostalgic taste.
Ingredients
Ingredients
- 1 cup sweet rice flour (chapssal-garu) for the dough
- 1/2 cup water warm, for the dough
- 1 tbsp sugar for the dough
- 1 cup cooked red beans (azuki) drained, for the filling
- 1/4 cup sugar for the filling
- 1 tbsp water for the filling
- 1 tsp sesame oil for flavor
- 1 pinch salt for the filling
- 1/2 cup cornstarch for dusting, optional
Notes
Storage: Store leftover rice cakes in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 2-3 minutes or microwaving briefly. Make-Ahead: Prepare the red bean filling up to 2 days in advance and store in the fridge. The dough can be made a few hours ahead; keep covered to prevent drying. Variations: Substitute the red bean paste with sweetened chestnut paste or azuki bean paste. For a vegan version, ensure all ingredients are plant-based. Serving Suggestion: Pair with hot green tea for a comforting dessert experience.