S’mores! The combination of graham crackers, gooey marshmallow and chocolate is an American classic that has found so many sweet applications, like cupcakes, bars, shakes, etc. So it’s only natural that I try my own take on s’more for an easy sweet-tooth fix…
…and you are probably not surprised I made rice cakes with these ingredients. Gyeongdan (경단) is a quick and easy kind of rice cakes made by boiling small balls of sweet rice flour dough, a.k.a. glutinous rice flour (despite no gluten in the flour…so confusing). They are often rolled in sponge cake crumbs or toasted bean powder (콩고물 – kong go mul) which only enhance their already cute looks and flavors.
Now you can enjoy a soft Korean rendition of s’mores from this sweet gyeongdan, with the rice flour wrapper as a snug pocket for holding melted chocolate chips and marshmallow bits together.
These gyeongdan are best, soft and slightly chewy, when they’re warm. If necessary, you can re-heat them, covered, in the microwave for 30 seconds (more or less, depending on the number of gyeongdan) before serving. I have to warn you though there is a chance that the chocolate and marshmallow filling might burst out in the microwave (how do I know this…?). This doesn’t affect taste much, just not the most well put-together pieces of gyeongdan at this point.
If you want to make ahead, make gyeongdan but don’t boil them. Place gyeongdan on a plate, not touching each other, and freeze for a couple of hours until they are firm. Keep them in a plastic bag in the freezer. When you are ready to serve, go directly from the freezer to boiling water, then roll in graham cracker crumbs.
ice 얼음 (eol eum, which becomes ‘eo reum’ in actual pronounciation)
adult 어른 (eo reun)