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    Home » Desserts/Sweets

    Youngyang Chaltteok (Healthy Sweet Rice Cake)

    Published 09/18/2016. Updated 04/06/2021

    Jump to Recipe

    This rice cake, youngyang chaltteok, is one of the easiest rice cakes you can make at home! No kneading, no shaping, no pounding, and no special tool other than a steamer is required!

    DSC 0551 e1474221789420 - Youngyang Chaltteok (Healthy Sweet Rice Cake)

    Youngyang chaltteok (영양 찰떡) is one of the easiest rice cakes you can make at home! Young-yang means healthy, and chal-tteok refers to sticky, chewy rice cakes that are made with glutinous rice (sweet rice) flour/powder, chapssal garu (찹쌀가루). It’s also called by its short name youngyang tteok (or dduk). 

    The tradition of rice cakes goes back to ancient Korea. There are literally hundreds of varieties of rice cakes made with all sorts of grains. While enjoyed everyday as a snack, light meal, dessert, or in savory dishes such as tteokguk (soup), and tteokbokki (spicy stir-fried), rice cakes are a big part of the special occasion and holiday food traditions.

    For special days, Korean homes prepare several varieties of rice cakes in addition to the must-have type such as songpyeon for Chuseok (Korean thanksgiving/autumn harvest festival).

    The sweet rice flour (chapssal garu)

    I use wet sweet rice (aka glutinous rice) flour/powder, chapssal garu (찹쌀가루), which is sold frozen in the freezer section of Korean markets around here. If unavailable, you can make wet powder at home by soaking sweet rice and finely grinding in a blender. See the note section of the recipe card below.

    If you’re familiar with Korean rice cakes, this is the type of rice flour used to make other popular rice cakes such as injeolmi (인절미), red bean chapssaltteok (찹쌀떡), etc. 

    DSC5669 - Youngyang Chaltteok (Healthy Sweet Rice Cake)

    Fillings

    For this chaltteok, black soybeans (called seoritae, 서리태, or gumjeongkong, 검정콩 ), dried jujube (Korean dates, daechu, 대추), and dried pumpkin (hobak ogari, 호박오가리) are traditional ingredients. These days, it’s loaded with various nuts and/or other dried fruits such as raisins and dried persimmons (gotgam, 곶감), hence the name youngyang (healthy) tteok. 

    You can throw in any soaked dried beans, or even canned kidney beans (rinsed) instead of black soybeans. For nuts, I used chestnuts and walnuts. Other options are pecans, pistachios, pine nuts, pumpkin seeds, etc.

    If you’re in Korea, new crop dried persimmons are in season by now, which will be excellent in this recipe. Also, dried pumpkin (hobak ogari) is commercially available in Korea, but not around here! So, I just slice up a kabocha and dry it in my dehydrator for a couple of hours. You can air dry them for a day or two if you don’t have a dehydrator. Dried pumpkin tastes sweeter and holds up its texture better when cooked.

    Though not traditional, my secret ingredient is almond meal! One day, I added some almond meal, leftover from my daughter’s macaron baking, to use it up and really liked the results. It adds a nutty flavor to the rice cake while slightly loosening up the dense texture, but it’s absolutely optional!

    This recipe is very flexible! You can vary the amounts of the rice powder or other ingredients. Any combination of sweet rice powder, some beans, nuts, and dried fruits will give you tasty, healthy rice cakes!

    DSC 0538 e1474220534510 - Youngyang Chaltteok (Healthy Sweet Rice Cake)

    For more Korean cooking inspiration, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 0528 350x350 - Youngyang Chaltteok (Healthy Sweet Rice Cake)

    Youngyang Chaltteok (Healthy Sweet Rice Cake)

    5 from 14 votes
    Dessert
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Servings: 12
    Print Recipe

    Ingredients

    • 1 cup soaked black soybeans (1/2 cup dry) seoritae, 서리태 (or kidney beans)
    • 12 jujubes dried Korean dates, daechu, 대추 (or 1/2 cup raisins, dried cranberries or persimmons)
    • 1/2 cup dried kabocha or other type of pumpkin - optional - See note 1
    • 10 chestnuts quartered
    • 1/2 cup walnuts quartered
    • 5 cups wet sweet rice flour defrosted at room temperature, if frozen - See note 2
    • 3 tablespoons sugar 2 tablespoons if you like it less sweet
    • ⅓ cup almond meal - optional

    Instructions

    • Prepare the beans by soaking in warm water for a few hours. Rinse the jujubes and cut each one around the seed into 3 to 4 pieces. Rinse the optional dried kabocha and rehydrate by adding a tablespoon or two of water at a time, until softened. Prepare the nuts.
      DSC 0405 768x514 - Youngyang Chaltteok (Healthy Sweet Rice Cake)
    • In a large bowl, combine the rice flour, sugar, and the optional almond meal. Mix well by hand or a whisk until everything is well incorporated. Add 2 tablespoons of water and rub the powder between your palms, breaking the big clumps, to evenly distribute the moisture. You don’t need to try to break up small clumps.
      DSC 0424 1 e1474224902215 - Youngyang Chaltteok (Healthy Sweet Rice Cake)
    • Add all the other ingredients and gently toss to combine everything.
      DSC 0429 e1474236757397 - Youngyang Chaltteok (Healthy Sweet Rice Cake)
    • Fill a steamer (or a pot) with water two thirds of the way. Prepare the steamer insert (or bamboo steamer) with a wet linen/cotton cloth (or cheesecloth). Turn the heat on. When it starts to steam, add the mixture to the steamer insert with a large spoon. Even the top out, but do not pack. If your cloth hangs down low, fold it over to cover the mixture. Unless using a bamboo steamer, fully cover the top with another cloth before putting the lid on. (This will prevent the water generated by steam from dripping on the rice cake.)
      DSC 0455 e1474237087969 - Youngyang Chaltteok (Healthy Sweet Rice Cake)
    • Steam for 30 minutes, and then remove the steamer insert from the heat.
      DSC 0461 e1474237135428 - Youngyang Chaltteok (Healthy Sweet Rice Cake)
    • When it’s cool enough to handle, flip it over onto a cutting board. Remove the cloth.
      DSC 0444 e1474237227683 - Youngyang Chaltteok (Healthy Sweet Rice Cake)
    • Shape the rice cake to a rectangle if desired. Wet your hands before touching the rice cake. Cut into serving size pieces.
      DSC 0464 e1474237265894 - Youngyang Chaltteok (Healthy Sweet Rice Cake)
    • Keep it in an airtight container if serving within a day or two. To store for a longer period, individually wrap and freeze the rice cake. For best results, do this within a few hours of making. Simply leave it out at room temperature until it softens before serving, or you can briefly defrost it in the microwave.

    Notes

    1. To dry kabocha pumpkin, cut a medium size kabocha into quarters. Peel each quarter with a potato peeler, and then cut into 1/4-inch thick slices. Dry in a dehydrator for 2 to 3 hours or in a lowest setting of the oven. One quarter is sufficient for this recipe. Keep the remaining in a bag at room temperature or in the fridge.
    2. To make sweet rice flour at home, soak 2.5 cups sweet rice for 4 to 5 hours or overnight, completely drain in a strainer, add 1/2 teaspoon of salt and use a blender to grind as fine as possible. Ground it in batches, and mix it with a spatular once in a while. When draining, shake off excess water in a strainer or pat dry with a kitchen towel or paper towel to speed up the process if desired.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Comments

    1. Jane says

      June 26, 2023 at 12:14 am

      My mom used to make this kind of dduk in my teens (40 years ago!), But everyone got busy and we stopped having it. I have asked my mom for the recipe, but because of our language barrier it was hard to get her recipe, so thank you. I’ll make it for my own children and will surprise my mom with it too!

      Reply
      • Hyosun says

        June 28, 2023 at 3:27 pm

        So happy to hear this recipe will help you make your childhood food for your family. Your mom will be impressed.

        Reply
    2. Hanna says

      January 16, 2021 at 12:28 am

      5 stars
      Hyosun, thank you for taking the time to publish your recipes. My 89 year old mother cried after tasting my dduk. She couldn’t believe that I would go through all the trouble to making her favorite dish. There is nothing I would not do for my mother, being able to cook for her has been so easy with your guidance. I came to the US when I was 4 years old and am now 58. I have only started to cook Korean food in the last 4 years and am shocked how easily I remember from watching my mom as a little girl and what I don’t know I have learned from you. I am forever grateful for your dedication to your blog. If ever you are in Los Angeles, I would love if you held a kimchi making class. My mom still makes her own kimchi….. I don’t know what I will do when she is gone. I would love to prepare some kimchi myself and present to her. Thank you for all you do.

      Reply
      • Hyosun says

        January 18, 2021 at 10:39 am

        Hi Hanna! Aww such precious moments with mom! That’s how we all learn – watching our moms and eating their food. And I’m so happy to be a small part of your cooking for mom. Look forward to the time we all can travel again and hold fun events like kimchi making!

        Reply
    3. Hanna says

      December 18, 2020 at 6:28 pm

      My local H Mart did not carry nor were they aware of “frozen wet sweet rice flour”, they gave me two options, Mochiko (a Japanese brand of sweet rice flour or “Chapssal garu” would either if these work? Would I use the same amount of water as the defrosted sweet rice flour?

      Reply
    4. Hanna says

      December 18, 2020 at 12:20 pm

      Can I dry the Kambocha in the iven?

      What temp and how long?

      Can I use the sweet rice flour??? I think there is a brand called Mochiko?

      Reply
    5. Janie says

      October 02, 2019 at 4:32 am

      Everytime I’ve tried making rice flower, once wetting it, it begins to feel like sand and not hold together. I’m not sure how I mess it up.

      Reply
      • Hyosun says

        October 03, 2019 at 11:14 pm

        Are you using sweet rice powder, chapssalgaru?

        Reply
    6. Gina says

      August 12, 2019 at 2:05 am

      Thank you for all your fabulous recipes! Do you cook the kabocha at all before dehydrating it?

      Reply
      • Hyosun says

        August 13, 2019 at 12:38 am

        No you don’t need to cook them before dehydrating.

        Reply
    7. Anna leones says

      February 06, 2019 at 9:25 pm

      I’ve been looking for sundaeguk reci0e but i cannot find any. Can i request u ppst a sundaeguk recipe. I miss that food already. I always eat that when i was still in korea most of the time when its winter i eat that after may night shift work thats my breakfast. Please post a saubdaeguk recipe. Thank u so muc

      Reply
    8. Christine (Vermilion Roots) says

      January 24, 2018 at 8:03 pm

      I really want to eat this! Love that it’s made of healthful ingredients. Someday I will try making it. 🙂

      Reply
      • Hyosun says

        January 24, 2018 at 11:10 pm

        This is a favorite of mine. Healthy comfort food! Thanks for stopping by Christine!

        Reply
    9. Belle says

      July 16, 2017 at 12:33 am

      I would like to try this recipe. Thank you for sharing.

      Reply
    10. Gennie says

      October 20, 2016 at 5:04 am

      Thank you for this lovely recipe. Can I use regular glutinous rice flour? And will I need to add water if I use that?

      Can you share more sweet rice cake recipes? I just love them!

      Reply
      • Hyosun says

        October 20, 2016 at 11:03 pm

        It’s not traditional and will a little different but you can. Yes you will need to add water to sufficiently wet the flour. I wish I know how much water to add, but I will need to try it to know. I love rice cakes and making them. I will definitely share more. Cheers!

        Reply
    11. Mina Adams says

      September 21, 2016 at 1:52 pm

      I remember eating Korean rice cake called “Si-Roo-Tteok.” I would love to have the recipe for it. Thank you so much!

      Reply
    12. Gisela says

      September 20, 2016 at 6:25 pm

      After had successfully tried different of your recipies, I’m definitely gonna try this~ alooks amazing~ Thank you~!

      Reply
      • Hyosun says

        September 20, 2016 at 11:33 pm

        Yes, and since you’re in Korea, you will have no problem finding all the ingredients. I make this quite often, and everyone of my family and friends loves it!

        Reply
        • Gisela says

          September 21, 2016 at 4:57 am

          Sure~ You’re right! I live here and I’m gonna take advantage of that fact~?

          Reply
    13. Shannon Harris says

      September 20, 2016 at 12:43 pm

      mmmm, this looks so delicious! I want to try this sometime!

      Reply
      • Hyosun says

        September 20, 2016 at 11:30 pm

        Yes, it’s really good! Staple at my house. Hope you get to make it soon.

        Reply
    14. Jane Lee says

      September 20, 2016 at 12:27 pm

      Thank you so much for posting these lovely recipes. I am Korean American living in Los Angeles. Your Korean recipes are easy to follow and my finished dishes are always successful. Your website always brings my heart closer to my birth country, Korea. Thank you.

      Reply
      • Hyosun says

        September 20, 2016 at 11:40 pm

        You’re so welcome, Jane! It’s my great pleasure to share. So happy to hear my recipes helpful. Thank you so much for leaving me comments to let me know. Your words mean a lot to me!

        Reply
    5 from 14 votes (13 ratings without comment)

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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