''Gyeongdan'' () or Korean rice ball cake is a type of ''
tteok
''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous rice, glutinous or non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tt ...
'' (rice cake) made of
glutinous rice
Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...
or other glutinous cereal flours. When the cereal other than rice is used, its name is usually specified, making compound nouns such as ''susugyeongdan'' (, "
sorghum
''Sorghum'' () is a genus of about 25 species of flowering plants in the grass family (Poaceae). Some of these species are grown as cereals for human consumption and some in pastures for animals. One species is grown for grain, while many othe ...
ball cake"). The name ''chapssalgyeongdan'' (, "
glutinous rice
Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...
ball cake") may also be used, but ''chapssal'' can be, and usually is, omitted.
''Gyeongdan'' can be made by kneading glutinous rice flour into chestnut-sized balls, then boiling them in water, and coating them with honey, mashed
red bean
Red bean is a common name for several plants and may refer to:
* Adzuki bean (''Vigna angularis''), commonly used in Japanese, Korean, and Chinese cuisine, particularly as red bean paste
* Kidney bean, red variety of ''Phaseolus vulgaris'', commo ...
s or
mung bean
The mung bean (''Vigna radiata''), alternatively known as the green gram, maash ( fa, ماش٫ )٫ mūng (), monggo, or munggo (Philippines), is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract G ...
s, or toasted and ground sesame seeds, etc.
The gyeongdan have various kinds of ''
gomul
''Gomul'' () refers to a number of powdered coatings, toppings, fillings, or dips in Korean cuisine.
Uses
''Gomul'' is used to improve the appearance and taste of ''tteok'' (rice cake), including ''injeolmi'', '' danja'', and ''gyeongdan'', as ...
'' (고물; Powdered sesame or beans, used for coating tteok, rice cake, in order to improve its appearance and taste.), making them look pretty, but they are not inflexible even after a long period of time because of gomul. The white bean paste, which is on the table for a child's birthday, is decorated with red bean paste, which means that red beans fight evil spirits.
See also
* ''
Dango
is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. It is different from the method of making mochi, which is made after steaming glutinous rice. ''Dango'' is usually finished round shaped, thre ...
''
* ''
Danja''
* ''
Jian dui
''Jiandui'' (, common misspelling ) is a type of fried Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy. Inside the pastry is a large hollow, caused by the expansion of th ...
''
References
{{Glutinous rice dishes
Tteok
Korean cuisine
Glutinous rice dishes
Steamed foods