Gyeongdan
경단
Small glutinous-rice balls coated in colorful powders such as bean, sesame, or castella crumbs. They appear at celebrations and ceremonial tables.
About this dish
Small glutinous-rice balls coated in colorful powders such as bean, sesame, or castella crumbs. They appear at celebrations and ceremonial tables. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Sesame-coated gyeongdan
- 250 g glutinous rice flour
- 20 g sugar
- 1/4 tsp salt
- 180-210 ml hot water
Coating
- 50 g toasted black sesame seeds, ground
- 20 g sugar
- pinch of salt
- 1
Use 250 g glutinous rice flour; 20 g sugar; 1/4 tsp salt and the listed remaining ingredients. Mix rice flour, sugar and salt. Add hot water gradually until you have a smooth, pliable dough, keeping it covered as you work. Start at the lower water amount and knead until soft, not wet paste; a disk should bend without cracking.
- 2
Divide into 24 equal pieces and roll into balls. Make equal smooth balls and keep covered.
- 3
Boil gently until floating, then cook 2 minutes more. Test one to ensure the center is cooked and chewy. Transfer briefly to cold water and drain. Floating starts the final cook. Cut one for an evenly chewy, not powdery center; cool only briefly and drain.
- 4
Coating: 50 g toasted black sesame seeds, ground; 20 g sugar; pinch of salt. Mix coating ingredients and roll the still slightly damp balls in it. Serve the same day. Coat while slightly damp and cool to eating temperature. Serve the same day because rice dough firms as it sits.
Note
This is an unfilled gyeongdan variation. Too much water makes shaping difficult; start at the lower end and add by teaspoons.