Mochi mochi mochi, must be funny, in a rice grain’s world

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HAH! I am the funniest ever.

*hears the bells of corny-ness pealing in the distance*

Okay, I’ll shaddup now. Well, with the bad lyrics anyway.

The blood orange curd is still sitting in my fridge, and the butter has been put back in the fridge. I’ll do it tomorrow, I promise. And whilst you ‘tsk tsk’ away, let me show you what’s been occupying my little hands in the stead of making pastry -

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Home-made ‘chapsal dduk’ with sweet red bean paste

Mom had been speaking to her friend during the week, and her friend had shared her excitement about discovering the ‘idiot-proof’ method of making Korean-style daifuku! Idiot proof? Hrmph, we’ll see!

So, we mixed and whisked and filled and patted and…

Guess what? They really are utterly foolproof!

Ingredients for Chapsal Dduk (Korean daifuku/mochi)
2 cups glutinous rice powder (sticky rice powder)
1 1/3 cups water
1/2 cup caster sugar
1 pinch of salt
potato starch

1. Whisk together the sticky rice powder, water, salt and caster sugar in a large, microwave-proof glass bowl. Make sure that there are no lumps at all, it needs to be completely mixed together and smooth.

2. Once it’s all mixed up, microwave it for 1-2 minutes on your microwaves ‘high’ power setting, then remove it, give it a thorough stir and mix it all up, then microwave for another 3-4 minutes, or till it has tripled in size.

3. Remove it from the microwave, and give it a good stir before emptying it onto your starch-covered tray. Cover the surface of the mochi with potato starch, then push it to the corner and pull off a small handful.

4. Using your fingers, press it into a circle with a hollow in the middle, then place a heaped tbsp of filling (in this case, we were using sweetened red beans) in the hollow, and then pinch closed the edges around it.

5. Lightly dust any sticky bits of the surface with corn starch, then quickly wrap in clingfilm as exposure to air will dry them out and make them form a rough skin.

You have to work quickly with these as you need to get them wrapped in clingfilm as quickly as possible, but it makes for some misshaps and some laughter, especially if you’re making these with someone else.

Filling - you can use almost anything, from tinned sweetened red beans, chestnut paste (not puree), sweet potato mash – or even peanut butter and nutella! They store wonderfully in the freezer, and you just need to remove them and leave them to thaw for 1-2 hours (depending on their size) before serving!

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In the style of Japanese ichigo daifuku, the addition of a whole, fresh strawberry to the middle makes for a lovely & fresh summertime treat!


Proof – peanut butter and nutella mochi!

[tags]mochi, daifuku, red bean, Asian sweets, sticky rice, chapsal, Korean cooking[/tags]

Comments

  1. Haha…Nutella in mochi I’ll try that for sure.
    Mochi–> Y u m m o .

  2. thanks so much! im doing a project on south korea, and i have to bring in some south korean food. unfortunately, im rather, shall we say, creative, so i usually mess recipes up. foolproof is exactley what i need!!!

  3. @Ann – The nutella is definitely a challenge to get in there, but it’s so good that it’s worth a try :)

    @missy – My pleasure!

  4. oohhh they look so good :D
    shall try soonish before skool starts

    however was just wondering how do you store these? in the fridge wrapped in clingfilm or…?
    and what was teh green filling in the third photo?

    thanks in advanceee :)

  5. Fi – Wrapped in cling film is fine :) And the green filling is a green tea paste :)

  6. I just tried this recipe, but when I microwaved it, I couldn’t stir/mix it all up because it was so sticky! What do I do in that case? Or have a put in too much of an ingredient?
    Also, after microwaving, the dough it very hot… I had to drop it a few times because it hurt my fingers… Any advice?

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