Gyeongdan (Korean Coated Sweet Rice Balls)
Soft, chewy glutinous rice balls with a sweet sesame centre, rolled in black sesame and coconut.
- Time40 min
- LevelMedium
- Costabout £0.53 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Crush the toasted sesame seeds roughly, then mix with the sugar and sesame oil to make a crumbly filling. Roll into 18 small pea sized balls.
- 2
Mix the rice flour and salt in a bowl. Add the hot water a little at a time, then knead for 5 minutes into a smooth, soft dough. Cover with a damp cloth.
- 3
Pinch off 18 pieces, roll each into a ball, then press a dent in with your thumb. Tuck a filling ball inside and roll closed so there are no cracks.
- 4
Bring the water to a rolling boil. Drop in the balls, a few at a time. When they float, cook for 3 minutes more until glossy and soft.
3 min - 5
Lift out with a slotted spoon into cold water for 30 seconds, then drain well on kitchen paper.
- 6
Roll the balls in the black sesame or the coconut, a third each. Serve at room temperature on the day you make them.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
