Strawberry Milk Rice Cake (Chapssaltteok / Mochi)
Korean strawberry-milk glutinous rice cakes filled with strawberry yogurt cream - a soft, chewy chapssaltteok (딸기우유떡). The source page provided only a title, photo and video, so a faithful classic method is given below (reconstructed classic method).
Ingredients
| 150 g | Glutinous rice flour | |
| 180 ml | Strawberry milk | |
| 3 tbsp | 45 ml | Sugar |
| 1 pinch | Salt | |
| 120 ml | Heavy cream | |
| 3 tbsp | 45 ml | Thick strawberry yogurt |
| 1 tbsp | 15 ml | Fresh strawberries, finely chopped |
| — | Potato starch or cornstarch, for dusting |
Instructions
(reconstructed classic method)
- Make the strawberry yogurt cream filling: whip 120 ml heavy cream to soft peaks, then fold in 3 tbsp thick strawberry yogurt and 1 tbsp finely chopped fresh strawberries. Chill until firm, then portion into small scoops and freeze so they hold their shape.
- Make the dough: in a microwave-safe bowl, combine 150 g glutinous rice flour, 3 tbsp sugar, a pinch of salt and 180 ml strawberry milk. Whisk until smooth.
- Cover loosely and microwave on high for 2 minutes. Stir well, then microwave another 1-2 minutes until the dough is translucent and very sticky.
- Turn the hot dough out onto a surface generously dusted with potato starch (or cornstarch). Dust your hands and gently knead/fold until smooth.
- Divide the dough into equal pieces. Flatten each into a disc, place a frozen scoop of strawberry cream in the centre, then gather and pinch the edges to seal into a round ball.
- Roll each finished rice cake lightly in starch and brush off the excess.
- Chill briefly so the filling sets to a soft cream, then serve. Best eaten the same day.