Peach Chapssaltteoke Rice Cake Mochi Recipe Cooking tree

Peach ? Chapssaltteoke Recipe

Name: Peach Chapssaltteoke (Rice Cake / Mochi)
Prep time: 60 min
Cook time: 14 min
Total time: 74 min
Yield: 8
Cuisine: Korean
Ingredients: 1 Peach; 350g Water; 80g Sugar; 3g Lemon juice; 260g Boiled peach water; 2g Salt; 200g Dry glutinous rice flour; 50g Unsalted butter; 150g Cream cheese; 75g Condensed milk; 90g Heavy cream; Castella or Cake sheet

Rice Cake / Mochi

by Cooking Tree 2022-07-28

written by Cooking Tree 2022-07-28

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Peach ? Chapssaltteoke (Rice Cake / Mochi) is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a peach glutinous rice cake with a really pretty cross section by cutting it like a cake~
It is good to make glutinous rice cakes one by one by hand, but using a mold to make it in a different shape gave it a different and neat feeling.

I used a rectangular cake mold with a mousse strip to make the top round, but I think it’s okay to change the shape.
Kneading the glutinous rice cake dough with boiled peach water and adding a large amount of flesh looks really delicious~

I think the rice cakes can be made smooth by applying oil well and shaping them.
I bought a commercial castella and used it as a sheet, but when I cut it, it retains its shape well and has a sense of stability.

Every time I cut a piece of peach, a pretty peach comes out. I was healed by the peach color while slicing.

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Peach Chapssaltteoke (Rice Cake / Mochi)
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Rating: 5.0/5
( 1 voted )

Serves: 8 Prep Time: 60 Minutes Cooking Time: 14 Minutes 14 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

1 Peach
350g Water
80g Sugar
3g Lemon juice
260g Boiled peach water
2g Salt
200g Dry glutinous rice flour

50g Unsalted butter
150g Cream cheese
75g Condensed milk
90g Heavy cream
Castella or Cake sheet

Instructions

Peel the peaches, cut the flesh into long pieces, and put them together with the skins in a pot.
Put 350g of sugar and water in a pot and boil over medium heat for about 5 minutes, then add lemon juice and boil for about 5 minutes more on low heat.
(Pink color becomes more vivid by adding lemon juice)
Remove the flesh separately and cool it in the refrigerator, then remove the water with a kitchen towel.
Filter through a sieve to remove the skin, adjust the amount of water to 260g, add salt and mix.
Add boiled peach water to dry glutinous rice flour, mix well so that there are no lumps, and add a little color to it.
Cover with plastic wrap, make a hole, and heat in a microwave oven (700w) for 2 minutes and 30 seconds.
After mixing the dough with a spatula, cover it again and heat it in the microwave for 2 minutes.
Mix the dough, knead it well, cover it with cling film, and cool it to a warm level.
Whip room temperature butter, add cream cheese and condensed milk and whip, then add fresh cream and whip to make cream.
Apply vegetable oil to the bottom, take out the glutinous rice dough, knead it well with your hands, sprinkle cornstarch, and put the dough on top.
Roll out the dough with a rolling pin, cut it into large squares to fit the mold, and put it in the mold.
Squeeze the cream, add the dried peaches, and cover with cream.
Cut out the commercially available castella, cover it with glutinous rice dough, press down on the meeting point, and cut it out.
After hardening in the freezer for 1 hour, apply oil to a knife and cut gently.