These are sweet and chewy rice cakes filled with red bean paste. Typically served as a sweet bite with tea when you have guests and they also make the perfect little gift for friends and family.






Skill level

Average: 3.5 (6 votes)


  • 200 g (7 oz) tinned sweet red (anko) beans

Sticky rice dough

  • 175 g (6 oz/1 cup) glutinous rice flour
  • 55 g (2 oz/¼ cup) caster (superfine) sugar
  • pinch of salt
  • cornflour (cornstarch), for dusting

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes 8

  1. Put the red beans in a food processor or use a hand-held blender to blend the beans to a fine paste. The paste should be thick, but not wet. Take 2 tablespoons of the paste and roll it into a ball with your hands. Repeat with the remaining paste to make eight balls. Transfer them to a baking tray lined with baking paper and set aside until ready to use.
  2. To make the sticky rice dough, combine the rice flour, sugar and salt in a heatproof bowl and stir to combine. Stirring continuously, gradually add 250 ml (8½ fl oz/1 cup) water in a steady stream. Stir until a thick paste forms. Cover the bowl with plastic wrap and transfer to the microwave. Cook the mixture on high for 3 minutes, then carefully remove the bowl (it will be hot) and beat the mixture vigorously with a wooden spoon. The dough should be stretchy and translucent. If it is not, microwave for another 30 seconds and beat again. Continue until you achieve the right consistency, then set aside to cool.
  3. Once the dough is cool enough to handle, turn it out onto a surface dusted liberally with cornflour. Sprinkle a little extra cornflour over the top of the dough to prevent it from sticking, then roll the dough out to a 5 mm (¼ in) thickness. Dip the blade of a sharp knife or pizza cutter in some cornflour, then cut out eight even-sized circles about 10 cm (4 in) in diameter.
  4. Take one disc of dough and use a pastry brush to gently dust off any excess cornflour. Place a ball of red bean filling in the centre of the disc, then fold the edges over the filling and pinch together to seal. Gently roll it in your hands to form a smooth ball, then place it, seam side down, on a baking tray dusted with cornflour. Repeat with the remaining dough and filling to make eight dumplings.
  5. Store the dumplings in an airtight container at room temperature and eat within 1–2 days.


Recipe and images from Little Korea: Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99