Korean Sweet Rice Balls with Red Bean Paste (Patbingsu-inspired)

Allergens

Wheat (from sweet rice flour)

Ingredients

• 1 cup sweet rice flour (mochiko)
• 1/2 cup red bean paste (sweetened, store
• bought)
• 1 cup water
• 2 tablespoons sugar
• Pinch of salt
• Sesame seeds for garnish
• Whipped cream for serving (optional)
• Ice cream for serving (optional)
• Toasted sweet rice powder for serving (optional)

Instructions

1. a. In a medium saucepan, combine the water, sugar, and salt. Bring to a boil over medium heat, stirring occasionally. b. Gradually add the sweet rice flour while continuously stirring to avoid lumps. Lower the heat and continue cooking for 5 7 minutes or until the mixture forms a ball and leaves the sides of the pan. c. Remove the saucepan from heat and let it cool slightly. Once cool enough to handle, knead the dough until smooth and elastic. d. Pinch off small portions of dough and roll them into balls, then flatten them slightly. Fill each with a teaspoon of red bean paste, sealing the edges well. e. Lightly coat the filled rice balls in sesame seeds, ensuring they are evenly covered. f. Steam the rice balls for 15 20 minutes until cooked through and tender. g. Serve the Korean Sweet Rice Balls warm or chilled, topped with whipped cream, ice cream, or sweet rice powder as desired.

Chef’s Insight

The key to perfect Korean Sweet Rice Balls is ensuring they are sealed well around the red bean paste filling and steaming them just enough to cook through without becoming too dense.

Notes

You can use a food processor to help knead the dough for a smoother texture.