My Korean Kitchen · by Sue Pressey★ 5.0 (6)
Chapssaltteok (Red Bean Mochi)
NUTRITION · PER SERVING24M COOK
CAL 9%·PRO 8%
CARBS 37G86% OF CAL
8G FIBER10G SUGAR20G OTHER
FAT 0G1% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Easy Korean mochi made with rice flour and filled with sweet red bean paste. A chewy, subtly sweet confection that is quick to prepare and popular as a snack or dessert.
dessertkorean⚡ microwavedairy freegluten freeveganvegetarian
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3/4 cup sweet rice flour ( / mochiko / glutinous rice flour (100g / 3.5 ounces))
- 1/4 cup castor sugar ((60g / 2.1 ounces))
- A pinch fine sea salt
- 1/2 cup water ((120g / 4.2 ounces))
- 3/4 cup sweet red bean paste ((180g / 6.3 ounces), shaped into 6 balls)
- 3 Tbsp corn starch (or potato starch (25g / 0.9 ounces) )
At a glance
PER SERVING · TIME 24M
CAL 9%·PRO 8%
CARBS 37G86% OF CAL
8G FIBER10G SUGAR20G OTHER
FAT 0G1% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 12m
- Sodium
- 893mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 14mg
- Calcium
- 2mg
- Iron
- 0.62mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 893MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.