Gyeongdan

Small rice pearls with an incredible chewiness, rolled in aromatic powders. The texture is elastic and melting, featuring toasted sesame aromas and a hint of matcha bitterness.

• Prep time: 30 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 565
• Protein: 12 g
• Carbs: 112 g
• Fat: 7 g

Ingredients

• 250 g Rice flour ( sifted )
• 150 ml Mineral water ( boiling )
• 50 g White sugar ( powdered )
• 1 pinch Gray sea salt
• 30 g sesame seeds optional ( toasted and crushed )
• 10 g matcha powder optional
• 5 g Cinnamon powder optional
• 1 tbsp Honey optional ( for coating )
• 250 g Glutinous rice flour ( sifted )

Instructions

1. Base preparation

   In a mixing bowl, combine the rice flour and glutinous rice flour with the sugar and a pinch of salt. Gradually pour in the boiling mineral water. Work the dough with a spatula and then by hand until you get a soft texture, similar to an earlobe.

2. Shaping the balls

   Take pieces of dough and roll them between your palms to form regular balls the size of a large walnut. The surface should be smooth, without cracks.

3. Boiling

   Plunge the balls into a pot of boiling water. When they rise to the surface and float, let them cook for another 1 to 2 minutes. Remove them with a slotted spoon and immediately drop them into an ice water bath to stop the cooking and set the texture.

4. Final coating

   Drain the pearls. While still damp, roll them in toasted sesame seeds, matcha powder, or cinnamon. The powder should evenly coat each ball.

Chef's tips

• The water must be truly boiling when mixing to pre-cook the rice starch, which provides the elasticity.
• Don't leave the pearls too long in the cold water, otherwise they will harden in the center.

Storage

Eat immediately. Glutinous rice hardens and loses its texture if placed in the refrigerator.