Gyeongdan Balls with a South American Twist

Ingredients

In this South American adaptation of Gyeongdan, we incorporate local ingredients and flavors to create a fusion dish. Traditional Korean Gyeongdan is typically filled with ingredients like sweetened sesame seeds or red bean paste, while our version introduces South American flavors such as dulce de leche, coconut, and tropical fruits. Additionally, we roll the Gyeongdan balls in a mixture of toasted coconut flakes and cocoa powder, adding a rich and indulgent twist to the dish. We alse have the original recipe for Gyeongdan, so you can check it out.

• 2 cups (400g) glutinous rice flour 2 cups (400g) glutinous rice flour
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/2 cup (120g) dulce de leche 1/2 cup (120g) dulce de leche
• 1/4 cup (25g) toasted coconut flakes 1/4 cup (25g) toasted coconut flakes
• 2 tablespoons cocoa powder 2 tablespoons cocoa powder
• Assorted tropical fruits (such as mango, pineapple, or passion fruit) for filling Assorted tropical fruits (such as mango, pineapple, or passion fruit) for filling

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 4g
• Carbohydrates (total, sugars): 32g, 12g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the glutinous rice flour, sugar, and water. Mix well until a smooth dough forms.
2. 2.
   Divide the dough into small portions and flatten each portion in the palm of your hand.
3. 3.
   Place a small amount of dulce de leche and a piece of tropical fruit in the center of each flattened dough portion.
4. 4.
   Gently fold the edges of the dough over the filling, sealing it completely. Roll it into a smooth ball shape.
5. 5.
   In a separate bowl, mix the toasted coconut flakes and cocoa powder.
6. 6.
   Roll each filled rice ball in the coconut-cocoa mixture until evenly coated.
7. 7.
   Repeat the process with the remaining dough and filling.
8. 8.
   Serve the Samba Gyeongdan balls at room temperature or chilled.

Treat your ingredients with care...

• Glutinous rice flour — Make sure to use glutinous rice flour specifically, as it provides the desired sticky texture.
• Dulce de leche — If dulce de leche is not available, you can substitute it with caramel sauce or a thick fruit jam for a different flavor profile.
• Tropical fruits — Choose ripe and juicy tropical fruits like mango, pineapple, or passion fruit to add a burst of freshness to the filling.
• Toasted coconut flakes — Toast the coconut flakes in a dry pan over medium heat until golden brown for enhanced flavor and crunch.
• Cocoa powder — Use unsweetened cocoa powder for a rich chocolatey coating.

Tips & Tricks

• To prevent the dough from sticking to your hands, lightly wet your palms with water before shaping the Gyeongdan balls.
• Experiment with different fillings such as passion fruit curd, guava paste, or caramelized bananas for a variety of flavors.
• If you prefer a sweeter coating, you can mix powdered sugar with the cocoa powder before rolling the balls.
• Serve the Samba Gyeongdan balls with a drizzle of dulce de leche or a sprinkle of powdered sugar for an extra touch of sweetness.
• These Gyeongdan balls can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Samba Gyeongdan balls as a delightful dessert or snack. Arrange them on a platter and garnish with fresh mint leaves or edible flowers for an elegant presentation. They can be enjoyed on their own or paired with a scoop of coconut or passion fruit ice cream for a truly indulgent experience.

Presentation advice

Arrange the Samba Gyeongdan balls on a colorful plate or a banana leaf for a vibrant and eye-catching presentation. Sprinkle some extra toasted coconut flakes and cocoa powder on top for added visual appeal. Consider serving them alongside a small dish of dulce de leche or caramel sauce for dipping.