Steamed Korean Chestnut-Filled Gyeongdan with Castella Crumbs (12 Pieces)

Check and rinse 150 g peeled chestnuts and spread them in a steamer. Steam over boiling water for about 15–20 minutes, until completely tender when pressed with a fork.

Mix 200 g sweet rice flour and 2 g salt. Add hot water gradually while stirring with a spatula; once safe to touch, knead into a soft cohesive dough. Use only as much of the 180 mL allowance as needed.

Cool and mash the cooked chestnuts, mix in 3 tbsp starch syrup, and divide the filling into 12 portions. Let it cool further if it is too soft to shape.

Divide the dough into 12 pieces and flatten each in your palm. Place one portion of chestnut filling in the center and seal the dough completely around it.

Line a steamer with damp cloth or steamer-safe paper, leaving space between the balls. Steam over boiling water for about 7–10 minutes. Cut open the largest one to check for any uncooked floury center.

Crumble or sieve about 100 g castella. Allow the steamed balls to cool slightly, then roll them in the fine cake crumbs.

Serve in small bites and chew slowly. Sticky rice cakes can cause choking, particularly in young children and people with swallowing difficulties. Refrigerate any leftovers within 2 hours.