Gluten-Free Korean Mochi Rice Cake Dessert (Dasik)
Discover a scrumptious, gluten-free Korean dessert with our easy Dasik recipe. Enjoy soft rice cakes infused with sweet red bean paste and garnished with sesame seeds in this fusion of traditional flavors and modern sensibilities. Prepare to delight your taste buds and impress your guests with this mouthwatering dessert.
Allergens
None, this recipe is gluten-free!
Ingredients
- 1. 1 cup glutinous rice flour 2. 3/4 cup warm water 3. 2 tbsp white sugar 4. 1/4 tsp salt 5. 1 cup sweet red bean paste 6. 1 tbsp sesame seeds, for garnish 7. Cooking oil, as needed
Instructions
- In a large mixing bowl, combine rice flour, water, sugar, and salt. Mix well until the dough becomes smooth and pliable.
- Lightly dust your working surface with rice flour to prevent sticking. Roll the dough into a 1/4 inch thick sheet.
- Cut the sheet into 2 inch squares, then gently shape each square into a ball using moistened hands.
- Heat oil in a pan over medium heat. Carefully drop each rice cake into the hot oil and fry until golden brown on all sides, approximately 3 4 minutes. Remove and drain on paper towels.
- Warm the sweet red bean paste slightly and place it in a piping bag. Insert the tip of the piping bag into one side of each rice cake and pipe in the red bean paste to fill the interior.
- Garnish with sesame seeds and serve immediately.
Chef’s Insight
The key to achieving a perfect texture is to have the right consistency of the dough, neither too sticky nor too dry.
Notes
The red bean paste can be replaced with other sweet fillings like sweet potato or caramelized apple sauce. - These gluten-free Korean rice cakes can also serve as a delightful gift during special occasions and festivities.