Ingredients
Scale
- 2 cups sweet rice flour (glutinous rice flour)
- 1/2 cup water
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup cooked chestnuts, finely chopped
- 1/2 cup jujubes (dried red dates), pitted and chopped
- 1 tablespoon sesame seeds (optional, for garnish)
- 1 tablespoon cornstarch (for dusting)
Instructions
- In a large mixing bowl, combine the sweet rice flour, sugar, and salt. Gradually add the water, mixing until a smooth dough forms. If the dough is too sticky, add a little more sweet rice flour.
- Divide the dough into small balls, about 1 inch in diameter. Flatten each ball in your palm and place a teaspoon of the chopped chestnuts and jujubes in the center. Fold the dough over the filling and roll it back into a ball, ensuring the filling is completely enclosed.
- Bring a large pot of water to a boil. Carefully drop the rice balls into the boiling water in batches, being careful not to overcrowd the pot. Cook for about 5-7 minutes, or until the rice balls float to the surface.
- Use a slotted spoon to remove the rice balls from the water and transfer them to a plate dusted with cornstarch to prevent sticking.
- If desired, sprinkle sesame seeds on top of the rice balls for added flavor and texture. Serve warm or at room temperature.
Notes
- For a different flavor, try adding a tablespoon of matcha powder to the dough for a green tea twist.
- You can substitute the jujubes with dried apricots or raisins for a different sweetness profile.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 rice ball
- Calories: 180
- Sugar: 4g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg