Traditional Korean Sweet Rice Balls (Gyeongdan)
Homemade Delicious Gyeongdan Recipe
Experience the delightful texture of chewy glutinous rice flour dough, filled with sweet red bean paste and coated in savory roasted soybean powder. These traditional Korean sweet rice balls, known as Gyeongdan, are shaped into small, acorn-like spheres or larger, plum-sized morsels, customizable to your preference. The exterior is coated with a delicate layer of soybean powder, enhanced with a drizzling of honey and ginger syrup, offering a unique blend of sweetness and subtle warmth. A final sprinkle of fragrant cinnamon and a hint of pepper adds a sophisticated aromatic finish. Perfect for festive occasions, holidays, or simply as a comforting treat with a cup of tea, this recipe promises a truly delightful culinary experience.
Red Bean Filling Ingredients- 200g red beans
- Plenty of water
- Pinch of salt
Cooking Instructions
Step 1
First, let’s prepare the red bean filling. Rinse the 200g of red beans thoroughly and soak them in water overnight, or for at least 4-5 hours. Soaking softens the beans, making them easier to cook and mash into a paste.
Step 2
Place the soaked beans in a pot and cover them with plenty of water. Bring to a rolling boil over high heat, then discard this cooking water. This step helps to remove any bitterness or impurities from the beans.
Step 3
Add fresh water to the pot, ensuring the beans are well-covered, and bring back to a boil over high heat. Continue to cook until the beans are tender.
Step 4
Once the beans are tender and the water has reduced slightly, lower the heat to medium-low. Simmer gently, allowing the beans to break down and the mixture to thicken.
Step 5
Continue to cook until most of the moisture has evaporated and the mixture resembles a thick paste. The beans should be easily mashable and almost completely broken down.
Step 6
While the bean paste is still hot, add a pinch of salt. Use a sturdy spoon or a masher to thoroughly mash the beans into a smooth paste. If the paste seems too dry, you can add a tablespoon of water.
Step 7
Set the red bean paste aside to cool slightly. Now, let’s prepare the coating. Measure out 100g of roasted soybean powder. (If you don’t have roasted soybean powder, you can lightly toast regular soybean powder in a dry pan over low heat until fragrant.)
Step 8
To make the sweet rice dough, combine 300g of glutinous rice flour with a pinch of salt and a pinch of sugar in a bowl. Gradually pour in hot water while mixing. Knead the dough until it becomes smooth, soft, and pliable. Adjust the consistency by adding a little more flour if too sticky, or a little more hot water if too dry.
Step 9
Once the dough is ready, divide it into small portions and roll them into smooth balls. You can make them as small as acorns or as large as plums, depending on your preference.
Step 10
Bring a pot of water to a rolling boil. Carefully drop the shaped rice balls into the boiling water. They are cooked when they float to the surface. Let them simmer for another 1-2 minutes after they float, then remove them with a slotted spoon.
Step 11
Immediately transfer the cooked rice balls to a bowl of cold water. This chilling process helps to firm them up and achieve a pleasant chewy texture. Drain them well in a sieve.
Step 12
Now, let’s make the honey-ginger syrup. In a small saucepan, combine 4 tablespoons of honey and 1 tablespoon of ginger juice. Simmer over low heat until the syrup thickens slightly.
Step 13
Place the drained rice balls in the roasted soybean powder. Gently roll them around to ensure they are evenly coated.
Step 14
Next, coat the rice balls with the prepared red bean paste. Place the soybean-coated rice balls onto the red bean paste and gently press and roll them until they are well-covered. Ensure a generous amount of filling adheres to each ball.
Step 15
Finally, drizzle the honey-ginger syrup over the Gyeongdan. Finish with a sprinkle of cinnamon powder and a pinch of pepper for an aromatic finish. Your delicious and beautiful Gyeongdan are ready to be enjoyed!
