Gyeongdan (Korean Sweet Rice Balls)
Gyeongdan (Korean Sweet Rice Balls) is a soft, chewy dessert made from glutinous rice flour and coated with soybean powder or coconut. Simple, beautiful, and full of Korean charm.
Servings 15 piece
Calories 70kcal
Equipment
- 1 Mixing bowl for kneading dough
- 1 Pot for boiling rice balls
- 1 Slotted spoon to remove cooked rice balls
- 1 Plate for cooling and serving
- several Small bowls for different coatings
Ingredients
- 1 cup Glutinous rice flour also called sweet rice flour
- 3-4 tbsp Hot water add gradually while mixing
- 1 pinch Salt enhances flavor
Coating options (choose any):
- 3 tbsp Roasted soybean powder classic kinako-style coating
- 2 tbsp Shredded coconut for sweet tropical flavor
- 2 tbsp Matcha powder for green color
- 2 tbsp Cocoa powder for chocolate tone
- 2 tbsp Finely chopped nuts optional texture
Instructions
- In a bowl, mix glutinous rice flour, salt, and hot water. Stir until the dough is soft and smooth.
- Roll the dough into small bite-size balls.
- Bring a pot of water to a boil and gently drop in the rice balls.
- When they float to the surface, cook for another 1 minute, then remove and rinse in cold water.
- Drain and immediately roll them in your chosen coating (soybean powder, coconut, etc.).
- Serve chilled or at room temperature.
Notes
You can add food coloring or natural powders (matcha, beet, cocoa) for visual variety.
Store in an airtight container and refrigerate for up to 2 days.
Perfect with tea or as a light after-meal sweet.