Indian Chinese Chapssaltteok

Ingredients

In the Indian Chinese adaptation of Chapssaltteok, the traditional Korean rice cakes are transformed by incorporating Indian Chinese flavors. The original dish is typically made with a sweet or savory sauce, while the Indian Chinese version adds a spicy twist to the sauce. The Indian Chinese Chapssaltteok also incorporates Indian spices such as cumin, coriander, and chili powder, along with Chinese seasonings like soy sauce and vinegar. This fusion dish brings together the best of both cuisines, creating a unique and flavorful experience. We alse have the original recipe for Chapssaltteok, so you can check it out.

• 2 cups (470ml) rice flour 2 cups (470ml) rice flour
• 1 cup (235ml) water 1 cup (235ml) water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon vinegar 1 tablespoon vinegar
• 1 tablespoon tomato ketchup 1 tablespoon tomato ketchup
• 1 tablespoon chili sauce 1 tablespoon chili sauce
• 1 tablespoon garlic, minced 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 1 cup (150g) mixed vegetables (carrots, bell peppers, cabbage), finely chopped 1 cup (150g) mixed vegetables (carrots, bell peppers, cabbage), finely chopped
• Salt to taste Salt to taste
• Oil for cooking Oil for cooking

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 5g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour and water to form a smooth dough. Knead well until the dough is soft and pliable.
2. 2.
   Divide the dough into small portions and shape them into round or oval-shaped rice cakes.
3. 3.
   In a pan, heat oil and add cumin powder, coriander powder, and chili powder. Sauté for a minute until fragrant.
4. 4.
   Add minced garlic and ginger to the pan and cook for another minute.
5. 5.
   Add the mixed vegetables to the pan and stir-fry until they are slightly tender.
6. 6.
   In a separate bowl, mix soy sauce, vinegar, tomato ketchup, and chili sauce to make the sauce.
7. 7.
   Add the sauce to the pan and mix well with the vegetables.
8. 8.
   Add the rice cakes to the pan and gently toss them in the sauce until they are well coated.
9. 9.
   Cook for a few minutes until the rice cakes are heated through and the sauce has thickened.
10. 10.
    Serve hot and enjoy the spicy and savory Indian Chinese Chapssaltteok!

Treat your ingredients with care...

• Rice flour — Make sure to use a fine rice flour for the best texture in the rice cakes.
• Mixed vegetables — Feel free to use any vegetables of your choice, such as broccoli or mushrooms, to add more variety and flavor to the dish.

Tips & Tricks

• To make the rice cakes chewier, soak them in cold water for 30 minutes before cooking.
• Adjust the spice level according to your preference by increasing or decreasing the amount of chili powder and chili sauce.
• Garnish the dish with chopped spring onions or cilantro for added freshness and flavor.
• Serve the Indian Chinese Chapssaltteok as a main course or as an appetizer for a fusion-themed meal.
• This dish pairs well with a side of stir-fried noodles or fried rice.

Serving advice

Serve the Indian Chinese Chapssaltteok hot as a standalone dish or as part of a larger meal. It can be enjoyed as a main course or as an appetizer.

Presentation advice

Arrange the Indian Chinese Chapssaltteok on a platter, garnished with chopped spring onions or cilantro for a pop of color. The vibrant red sauce coating the rice cakes will make the dish visually appealing.