S'more Gyeongdan (경단)

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.

To make 20 s'more gyeongdan balls -

1 C sweet rice flour, a.k.a. mochiko (찹쌀가루 - chap ssal ga ru)
1 T sugar
1/4 t salt
1/2 C boiling water for dough
plus more water to boil rice cakes
ice water to stop rice cakes from over-cooking

1/2 C mini marshmallows
1/4 C mini chocolate chips
3 sheets graham crackers

Boil water in a pot for making dough and cooking rice cakes.

In the meantime, Set up marshmallows and chocolate chips in one bowl. Put graham crackers in a plastic bag and crush with your hands. Put the crumbs in a separate bowl. Set aside.

Combine sweet rice flour, sugar and salt. Take 1/2 C of boiling hot water from the pot. Add 1/4C of the boiling water first and mix in with a fork. Gradually add the other 1/4 C of boiling water. As the mixture becomes manageable to handle with your hand, start kneading with your hand.

Knead to form a smooth ball, then divide it into equal sized pieces (about the size of 1 teaspoon), then roll in between your palms to a round ball shape. Keep them covered in wet paper towel.

Flatten the rice ball, place marshmallow and chocolate chips in the middle. Don't make the wrapper too thin or put too much filling of marshmallow and chocolate chips, it will tear. Carefully seal the ends as you squeeze the wrapper to get rid of air pockets. Shape it into a ball again, then keep it under the wet paper towel. Repeat with the rest.

Prepare ice water in a bowl. Carefully put the rice balls in boiling water a few at a time. Once the rice balls start floating, boil for another minute. Transfer the rice balls to ice water using a perforated spoon only for a few seconds. From there, transfer the rice balls in graham cracker crumbs and roll around.

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.