The recipe for Castella Gyeongdan is perfect for snacks
I made Castella dumplings that my mom used to make when I was young I happened to have glutinous rice powder at home
2 serving
Within 30 minutes
이도롱
Ingredients
  • glutinous rice flour
    200g
  • Castella
    1/2ea
  • Salt
    0.5TS
  • Water
    suitably
Cooking Steps
STEP 1/17
0.5 tablespoons of thick salt
STEP 2/17
Dissolve the coarse salt in water
STEP 3/17
Prepare 200g of glutinous rice flour
STEP 4/17
Pour a little bit of hot water into the glutinous rice powder and make the dough
STEP 5/17
It can't be too tough, so pour it little by little and knead until it doesn't stick
STEP 6/17
Please make a round shape If you make it bite-sized, it's good to eat Boil water in a pot while shaping It saves time
STEP 7/17
When the water boils, add the batter
STEP 8/17
When the dough is cooked, it rises above the water
Boil it for 4 to 5 more minutes if it comes to your mind
STEP 9/17
Please prepare 1/2 castella
It's a picture of me breaking it on a tray
STEP 10/17
Squeeze well into a strainer and strain it out
STEP 11/17
The castella is finely ground
STEP 12/17
I put a sanitary pack on a tray and spread out the castella
STEP 13/17
When the dough is cooked, take it out and rinse it in cold water three times or more
STEP 14/17
Rinse in cold water and drain
STEP 15/17
Mix it with the castella powder and make it round again
STEP 16/17
Mix it all together
STEP 17/17
It's a cute and delicious castella! It's chewy and sweet, so it's really good
You shouldn't add too much water because it seems like it's not enough! Then, it can become a dough Make sure to knead it little by little
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