Hongsi Chaltteok: Sweet Persimmon Rice Cake
Hongsi Chaltteok: Sweet Persimmon Rice Cake
[2022 Traditional Food Recipe Contest] Chewy and Sweet Hongsi Chaltteok Made with Seasonal Persimmons
Exploring old Korean culinary texts reveals that dishes like Gyeongdan, made from ingredients such as foxtail millet, glutinous rice, Job’s tears, dates, and green plums, have been passed down and remain delicious today. Continuing this tradition, this entry for the Traditional Food Recipe Contest features ‘Hongsi Chaltteok,’ a sweet persimmon rice cake. Crafted using glutinous rice and ripe persimmons, it holds a special significance as it resembles Gyeongdan. We proudly present this Hongsi Chaltteok, where the natural sweetness of persimmons and the chewy texture of glutinous rice create a delightful culinary experience.
Ingredients- 200g glutinous rice flour
- 1 ripe, soft persimmon (seeds removed)
- 3 Tbsp honey
- 3 Tbsp pine nuts
- 5 Tbsp finely ground roasted soybean flour (konggaru)
- Sugar, to taste (optional)
- Salt, to taste
Cooking Instructions
Step 1
Introducing Hongsi Chaltteok, a delightful rice cake infused with the flavors of autumn.
Step 2
Before you begin making the tteok, prepare all the necessary ingredients meticulously. You will need a ripe persimmon, glutinous rice flour, crunchy pine nuts, sweet honey, and savory roasted soybean flour.
Step 3
In a bowl, combine the glutinous rice flour and the deseeded persimmon. Begin mixing to form a dough. Season the glutinous rice flour with a little sugar for sweetness and salt to enhance the flavor. Utilize the moisture from the persimmon to create a sticky dough, kneading it until smooth and pliable. If the dough is too wet, add a bit more glutinous rice flour. If it’s too stiff, add a small amount of persimmon puree or water to adjust the consistency. Kneading thoroughly until all ingredients are well incorporated and the dough is smooth is crucial for the perfect texture.
Step 4
Divide the prepared persimmon dough into small portions, approximately 15g each, and shape them into small balls or flattened discs. Aim for a size similar to small dumplings. Place these shaped tteok on a tray, ensuring they are spaced apart to prevent sticking.
Step 5
Bring a large pot of water to a rolling boil. Carefully add the shaped tteok to the boiling water. Once the tteok float to the surface, they are cooking. Gently stir them for about 1-2 more minutes to prevent sticking to the bottom of the pot, ensuring they are fully cooked.
Step 6
Once the Hongsi tteok are cooked and floating, carefully remove them from the boiling water and immediately immerse them in a bowl of cold water. This quick dip in cold water helps to firm up the tteok, giving them a delightful chewy texture and a smooth finish. After a brief soak, drain the tteok thoroughly on a sieve.
Step 7
Prepare the pine nut powder by using a mortar and pestle or a food processor to finely grind the pine nuts until they form a powder. This fragrant pine nut powder will add a wonderful nutty aroma and flavor to the finished tteok.
Step 8
Using a brush, gently coat the drained Hongsi tteok with honey. Ensure an even layer of honey covers the surface of each tteok. Then, generously sprinkle the finely ground pine nut powder over the honey-coated tteok, rolling them gently to ensure the nuts adhere evenly. The combination of pine nut’s nuttiness and honey’s sweetness creates a delicious outer coating.
Step 9
After coating some tteok with pine nuts, prepare another batch by coating them with finely ground roasted soybean flour (konggaru). After applying a thin layer of honey to the tteok, generously roll them in the konggaru. The subtle sweetness and soft texture of the konggaru will add another dimension to the flavor profile of the Hongsi Chaltteok. You can choose to coat them with only pine nuts or only konggaru, based on your preference.
Step 10
Arrange the finished Hongsi Chaltteok attractively on a serving plate. Presenting a mix of tteok coated in pine nuts and those coated in konggaru will make the presentation more appealing.
Step 11
The natural reddish hue, derived from the persimmons, gives the tteok a beautiful and inviting color. It truly embodies the essence of autumn.
Step 12
Enjoy the delightful variety of Hongsi Chaltteok! You can choose between the pine nut-coated ones and the soybean flour-coated ones, each offering a distinct and enjoyable taste experience.
Step 13
This Hongsi Chaltteok is a perfect harmony of the persimmon’s natural sweetness and the chewy texture of glutinous rice. Each bite offers a wonderfully soft yet satisfyingly chewy sensation with a pleasant sweetness that fills your palate.
Step 14
Your delicious Hongsi Chaltteok, made with seasonal autumn persimmons, is now complete! Enjoy this delightful treat. For more detailed recipes and videos, please refer to the links below.
Naver Blog: https://blog.naver.com/ja8072/222937095648
YouTube: https://youtube.com/shorts/qHV31lnI0_c?feature=share
