Ssalgwaja (쌀과자) - Rice cakes

Ssalgwaja (쌀과자) are a popular Korean rice cake snack that are made from rice flour and typically filled with a sweet bean paste. They are often enjoyed as a delicious and chewy treat with a cup of tea or as a dessert. Here's a simple recipe for making Ssalgwaja at home:

Ingredients: 

1. For the Rice Cake:1 cup glutinous rice flour
2. 2 tablespoons granulated sugar
3. 1/2 cup water
4. Cornstarch or potato starch for dusting

For the Sweet Bean Paste Filling:

1/2 cup canned sweetened red bean paste (also known as adzuki bean paste)

Instructions:

1. In a mixing bowl, whisk together the glutinous rice flour, sugar, and water until smooth and well combined.
2. Pour the rice flour mixture into a non-stick pan and cook over low heat, stirring constantly with a wooden spoon, until it thickens and turns into a cohesive dough-like consistency, about 3-5 minutes.
3. Remove the pan from heat and let the rice dough cool slightly, so it's easier to handle.
4. Once the rice dough is cool enough to touch, transfer it onto a clean surface dusted with cornstarch or potato starch to prevent sticking.
5. Knead the rice dough for a few minutes until it becomes smooth and elastic.
6. Roll out the rice dough into a thin circle or rectangle, about 1/8 inch (3 mm) thick.
7. Cut out small circles or squares from the rolled-out rice dough using a cookie cutter or a knife.
8. Place a small dollop of sweet bean paste (about 1/2 to 1 teaspoon) in the center of each rice dough piece.
9. Fold the edges of the rice dough over the sweet bean paste filling and pinch to seal, forming a small rice cake.
10. Place the filled rice cakes on a plate or tray dusted with cornstarch or potato starch to prevent sticking.
11. Repeat the process with the remaining rice dough and sweet bean paste filling.
12. Once all the rice cakes are formed, let them rest at room temperature for about 10-15 minutes to dry and set slightly.
13. Serve and enjoy the delicious Ssalgwaja rice cakes as a sweet snack or dessert!

Note: You can also customize the filling by using other types of sweet fillings, such as sweetened sesame paste or sweetened peanut butter, according to your preference. Additionally, you can store the leftover Ssalgwaja in an airtight container at room temperature for up to 2-3 days.

Enjoy making and savoring these delightful Ssalgwaja rice cakes at home! Happy cooking!