![]() Red beans, sugar, kosher salt, rice syrup, vanilla extract. Put the chapssaltteok in a small box (4½ x 4 ½ inches: 11.5 x 11.5 cm) and give it to a someone special! The person who gets your rice cake made with your love will be instantly impressed! You can make 3 different colors: White (no coloring at all), pink (with red food coloring), and green (with green tea powder). The Korean version is green, created with 1 ts of green tea powder. The English version is pink chapssaltteok, created with a small dot of red food coloring. The only difference between the English and Korean recipes is the color. Maybe I’m not the first person to use this method, but I want to share this quick and easy way with as many people as possible, including Koreans who don’t understand English. Voila! It worked perfectly! I was almost crying from happiness. One day I found out how to solve this problem by pounding the cooked rice cake dough when it came out of the microwave. ![]() It was delicious but I always felt like something was missing. When I came to the USA about 20 years ago, many Korean housewives here were already making homemade chapssalddeok with a microwave oven. Making chapssaltteok with a microwave oven must have been invented by someone in the States a long time ago. I can’t wait to share this delicious sweet and chewy rice cake with my readers and my fellow Koreans.Ĭhapssaltteok used to be called “mochi” among Koreans, but these days everybody calls this particular kind of rice cake “chapssaltteok.” The word mochi is a Japanese word that simply means “rice cake.” This is my first attempt to make the same recipe with 2 videos in English and Korean. ![]()
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