Chaltteok (찰떡)
Korea
Korean cake made from sweet rice flour with added black soybeans, dried jujubes, nuts and pumpkin. Served steamed, soft and fragrant, suitable for healthy eating.
Ingredients
- 200 g black soybeans
- 12 pcs dried jujubes
- 50 g dry pumpkin pieces
- 10 pcs chestnuts
- 60 g walnuts
- 600 g sweet rice flour
- 3 tbsp sugar
- 80 ml almond milk
- 2 tbsp water (for dough)
Steps
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Soak the black soybeans in warm water for several hours.
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Rinse the dried jujubes and cut each fruit into 3‑4 pieces.
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Rinse the dry pumpkin pieces and soften them, adding 1‑2 tbsp of water until they become tender.
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Prepare the nuts: cut the chestnuts and walnuts into quarters.
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In a large bowl combine sweet rice flour, sugar and, if desired, almond milk. Mix thoroughly until homogeneous.
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Add 2 tbsp water and knead the mixture between your palms, breaking up large lumps.
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Stir in the prepared beans, jujubes, pumpkin, chestnuts and walnuts, mixing gently until fully combined.
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Pour water into the steamer, filling it to about two‑thirds of its capacity.
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Line the steamer basket with cloth or cheesecloth, heat the steamer; when steam appears, spoon the dough into the basket, smooth the surface, and if needed cover with an additional layer of cloth.
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Steam for 30 minutes.
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Remove the basket from heat, let the cake cool slightly, then turn it onto a cutting board, removing the cloth.
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If desired, shape the cake into a rectangle, wetting your hands with water so it doesn’t stick.
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Cut the cake into serving pieces.