Photo: Hyeon-Jeong Suk, CC BY 2.0, Wikimedia Commons

Gyeongdan

Name: Gyeongdan
Cuisine: South Korea
Ingredients: 50 g sweet potato; 20 g sponge cake (castella); 5 g milk; 2 g butter; 3 g honey; 20 g raisins; salt to taste

경단

Boiled rice cake balls

DessertsCourse

209kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

Jump to recipe ↓

About this dish

Gyeongdan (Korean: 경단) or Korean rice ball cake is a type of tteok (rice cake) made of glutinous rice or other glutinous cereal flours. When the cereal other than rice is used, its name is usually specified, making compound nouns such as susugyeongdan (수수경단, "sorghum ball cake"). The name chapssalgyeongdan (찹쌀경단, "glutinous rice 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 beans or mung beans, or toasted and ground sesame seeds, etc. The gyeongdan have various kinds of gomul, making them look pretty, but they are not inflexible even after a long period of time because of gomul.

Description: Wikipedia — Gyeongdan, CC BY-SA 4.0

Recipe

Sweet Potato Rice Balls (Goguma Gyeongdan)

Not spicyVegetarianGluten-freeContains: dairy

Ingredients Tap an ingredient to check it off

Servings1

sweet potato고구마
50 g
sponge cake (castella)카스텔라
20 g
milk우유
5 g
butter버터
2 g
honey꿀
3 g
raisins건포도
20 g
salt to taste소금 적당량

Nutrition per serving

209kcal

44gCarbs

2.7gProtein

3.5gFat

51mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Steam the sweet potato in a steamer.
Peel the sweet potato and press it finely through a sieve.
Cut off the brown top of the sponge cake and grind it finely in a blender into crumbs.
Add milk, butter, honey, and salt to step 2 and mix into a dough.
Put 1 to 2 raisins in the dough from step 4 and shape into balls.
Coat the balls with the sponge cake crumbs.

💡 TipChoose a chestnut-type sweet potato (bam-goguma), as it is easier to control the thickness of the dough.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.