Sweet Pumpkin Chapssaltteok recipe - ingredients, nutrition and when to eat it
This chewy rice cake wraps sweet red bean filling with the gentle sweetness of kabocha squash.
This chewy rice cake wraps sweet red bean filling with the gentle sweetness of kabocha squash. Its cozy, satisfying flavor goes well with a cup of tea on an autumn afternoon.
Snacks & desserts · 50 minutes to cook
Nutrition (per 239.8g serving): 508.4 kcal · protein 9.6g · carbohydrate 110.1g · fat 3.5g · sodium 872.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the kabocha is very moist, the dough may turn sticky, so add the water a little at a time.
Tips: Keep the filling away from the edges and seal the dough carefully all around it so the rice cake doesn't split.
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Ingredients (1 serving)
- Sweet rice flour — 100 g
- Kabocha squash — 70 g
- Sweet red bean paste — 35 g
- Water — 2 Tbsp
- Salt — 0.5 tsp
- Cooking oil — 0.5 tsp