Desserts, Drinks & Baking

Jeolpyeon Flower Rolls with Mung Bean Filling

Name: Jeolpyeon Flower Rolls with Mung Bean Filling
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 35 g Jeolpyeon (rice cake); 12.5 g Hulled mung beans; 200 g Water; 2 g Walnuts, chopped; 2.5 g Azalea petals (jindallae); 2 g Sugar; 0.2 g Salt; a little Sesame oil

절편꽃말이떡

Thin sheets of jeolpyeon rice cake rolled around a sweet mashed mung bean and walnut filling, decorated with azalea petals. Brush the rice cake with a little sesame oil so it rolls out without sticking.

Jeolpyeon Flower Rolls with Mung Bean Filling

20mPrep

30mCook

1Serving

MediumLevel

🧺 Korean ingredients in this recipe

Rice Cakes (Tteok)Chewy rice cakes for tteokbokki, soups and sweets 🛒 Shop on Amazon
Pine Nuts, Chestnuts & GinkgoThe nuts of Korean holidays, porridges and sweets 🛒 Shop on Amazon
Sesame Oil & Sesame SeedsThe nutty finishing touch of Korean food 🛒 Shop on Amazon

As an Amazon Associate, coo K food earns from qualifying purchases.

📝 Step-by-Step Instructions

Wash the hulled mung beans.

Jeolpyeon Flower Rolls with Mung Bean Filling — step 1

Boil them in the water until very soft.

Jeolpyeon Flower Rolls with Mung Bean Filling — step 2

Drain and mash.

Jeolpyeon Flower Rolls with Mung Bean Filling — step 3

Dry-toast the mung bean paste in a pan to remove moisture and season with sugar and salt.

Jeolpyeon Flower Rolls with Mung Bean Filling — step 4

Cut the jeolpyeon into 5 cm pieces and roll thin with a rolling pin.

Jeolpyeon Flower Rolls with Mung Bean Filling — step 5

Roll the jeolpyeon around the mung bean filling and walnuts and press azalea petals on top.

Jeolpyeon Flower Rolls with Mung Bean Filling — step 6

📊 Nutrition Facts (per serving)

115.6Calories (kcal)

20.2 gCarbs

3.2 gProtein

1.7 gFat

132.5 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

🎥 Watch Cooking Videos

▶Search “Jeolpyeon Flower Rolls with Mung Bean Filling” on YouTubeFind cooking videos, tutorials, and tips→

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.