Gyeongdan (Korean Rice Cake Dessert) (Edit recipe)

Gyeongdan is Korean sweet rice cake balls often stuffed with red bean paste and rolled with various colored powder. They are often enjoyed on special occasions like harvest season or Lunar New Year. While most people these days purchase rice cakes instead of making them at home, they are actually easy to make and so delicious! I rolled these in black sesame powder because that's my favorite flavor that adds yummy nuttiness to the rice cakes.

15 minutes

50 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	188
Fat:	5 g
Carbohydrates:	31 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	118 mg
Fiber:	3 g
Sugars:	7 g
Calculated per serving.

by What Great Grandma Ate

Serves: 20

Ingredients

Red Bean Paste

1 cup Adzuki Beans (dried)
3 cup Water
1 cup Coconut Sugar, or brown sugar
1 tsp Ground Cinnamon
0.25 tsp Sea Salt

Black Sesame Coating

0.75 cup Black Sesame Powder, you can grind your own in a coffee grinder
2 Tbsp Granulated White Sugar
1 pinch Sea Salt

Rice Cake

2 cup Mochiko Sweet Rice Flour
2 Tbsp Granulated White Sugar
0.5 tsp Sea Salt
1 cup Water, boiling
3 pinch Gluten Free Flour, or AP flour, plus more as needed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Rinse the adzuki beans and place in the Instant Pot. Pour in water, and cook on high pressure for 25 minutes. Naturally release pressure for 10 minutes before manually releasing pressure.
Drain the beans then transfer to a food processor. Add coconut sugar, cinnamon, and sea salt, and process until mashed to your liking. I like mine a bit chunky. Set aside (You can make red bean paste a day in advance and store in the fridge).
Make the black sesame coating in a bowl by combining all ingredients together. Set aside.
Stir together mochiko, sugar, and sea salt in a large bowl. Slowly add boiling water while stirring with a wooden spoon until a dough forms.
Dust some flour on the counter, then knead the dough a few times. Add more flour if the dough is too wet. Divide the dough into 4 equal parts and roll each into a log. Slice each log into 5 equal pieces.
Roll a piece of dough into a ball then flatten into a circle. Add about a teaspoon of red bean paste in the center then close it up and roll into a ball. Place on a plate and cover with a cling wrap. Repeat with the rest of the dough.
Bring a big pot of water to a boil, then prepare a separate large bowl with cold water.
Add the rice cake balls in the boiling water and cook until they float, about 4-5 minutes.
Transfer to the bowl with cold water to stop them from cooking.
Drain and roll each rice cake ball in the black sesame coating. Enjoy!

Notes

You won't be using all of the red bean paste. You can use leftover paste to make my red bean popsicles! If not eaten right away, leftover gyeongdan is best stored in the freezer. They'll harden in the fridge. Freeze in a single layer without touching each other, then transfer to a freezer-safe container. You can thaw at room temperature before enjoying.