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Fried Honey Cake (Yakgwa) Recently I'm into this little cake called "Yakgwa" (약과). Yakgwa is a Korean traditional cake made from wheat flour, oil, and some honey. I haven't bought this in a while, but during the chuseok holiday it grabbed my attention. It is one of the "Jesa" (memorial service for the ancestor) foods.
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Yakgwa, Korean Honey Cookies Recipe
The first few steps are straightforward: You combine flour and sesame oil into a brittle, sand-like texture, like you would a pie crust, and then stir it with a mixture of soju and honey. From.
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Place the flour in a large bowl. Add sesame oil and mix by hand, rubbing the flour between your hands and fingers to combine. In a separate bowl, whisk the honey, sake, and water together. Add the liquid ingredients to the flour mixture and knead gently with your hands to form a dough.
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Korean Honey Rice Cake, also known as "Yakgwa," traces its origins back to the Goryeo Dynasty, which existed from the 10th to the 14th century. It was initially prepared as a royal treat, reserved only for the king and his court. The recipe for this delectable dessert was a closely guarded secret, known only to a few skilled palace chefs.
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Step 1. Make the cookie dough: In a large bowl, whisk together the flour, sugar, ground ginger, cinnamon, 1 teaspoon salt and 3 grinds pepper. Add the sesame oil and whisk to distribute. Switching to a spoon, stir in the honey and soju until there's no more loose flour and the mixture starts to form a craggy dough.
Korean ricecake Korean honey rice cake....yummy and pre… Flickr
17. 호두과자 (Hodu-gwaja: Walnut Cookies) Hodu-gwaja originates from Cheonan in Korea. Hodu means walnut in Korean and they are cookies filled with red bean paste and walnuts. For Koreans, hodu-gwaja is one of the most popular snacks found at rest areas on expressways, where many Koreans stop to grab a bite.
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Fry the Yakgwa for 5-6 minutes in preheated vegetable oil (140°C/285°F) vegetable oil. Pour the warm syrup over the Yakgwa cookies and set them aside in fridge for 24 hours. Use a slotted spoon to remove cookies from the syrup and place on parchment paper. Sprinkle a pinch of sesame seeds and pine nuts on top of each cookie.
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Cut the rice cakes into ~5 cm long pieces. Add a generous amount of oil to a cooking pan and heat up the oil over medium to low heat. Add the rice cakes and briefly fry them on each side until the outside becomes slightly crispy. Remove the rice cakes from the oil and set aside. In a second pan, heat up 3 tbsp of honey and 3 tbsp of water.
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Make the syrup by mixing the rice syrup, honey, and water in a saucepan or frying pan. Heat on medium heat, stirring occasionally. Once it boils, turn the heat off and add the chopped ginger, mix, and set it aside. Let's make the dough. In a large mixing bowl, add the flour (add salt - optional) and then the sesame oil.
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How to Make Korean Castella Cake Using Mix (per Manufacturer) Add 3 eggs, 1 egg yolk, sugar mix 140g and corn syrup 60g into a kneading bowl and mix them with a hand mixer on high speed for 5 to 6 mins. Add the Flour mix 100g into the bowl above (step 1) and quickly mix it in with the spatula. (If you mix it for too long, the Castella can get.
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Fry the Yakgwa. Place a sturdy, flat-bottomed fryer or saucepan onto the stove. Add enough oil for frying, at least 2 to 3 inches. Heat over medium heat until the oil temperature is 212 degrees F. In small batches, drop pastries in oil and fry, gently turning them until they puff and float.
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Open the lid, add the optional pine nuts and pumpkin seeds and gently fluff up the rice with a rice paddle, evenly distributing the pine nuts and pumpkin seeds. Transfer the rice into a shallow container and gently press down with a plastic wrap to shape. When it's cooled, cut into desired serving sizes.
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3. Korean Poached Pears. A poached pear, or baesuk, is both a dessert and a remedy for coughs and sore throats. Infused with flavors from peppercorn, ginger, and honey, this poached pear is one of the most delectable and nutritious desserts you'll ever have.
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How to mix Inejolmi Dough after cooking in Microwave. Microwave HIGH for 2 minutes again. Uncover, mix (repeat step 6 above) and cover with wrap one last time. Now, microwave HIGH for just 1 minute. Take out the bowl from the microwave, uncover the wrap and dip the spatula in cold water and mix/knead the dough.
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Boil water in a steamer. Place a thin layer of pine needles or a silicon liner or damp kitchen cloth in the steamer insert. Boil the water over high heat. When it starts to steam, place the rice cakes in the steamer insert without the pieces touching one another. Cover with a thin layer of pine needles, if available.
