Korean rice flour sweets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-07 22:37

Korea is a country with an ancient culture and traditions that people revere to this day. Korean cuisine is an integral part of both the first and second and is considered one of the he althiest in the world. What is so special about dishes prepared by Korean chefs?

Features of Korean cuisine

The main ingredient of Korean cuisine, as well as cuisines throughout Asia, is rice. It is used as a main dish in boiled form, ground into flour and noodles are made from it, added to sauces and Korean sweets are made on its basis. There are many recipes for national sweet dishes, but some stand out against the general background.

Chimpeni

Sweet cakes made from rice flour. Chimpeni is one of the favorite sweets of both kids and their parents. Timpeni (second name) are small round steamed flatbreads decorated with a red flower in the center.

There are several recipes for Korean sweets made from rice flour.

The classic way. To prepare chimpeni, you will need to take white rice, rinse it thoroughly and leave it to soak. During the hot seasonfour hours of soaking will be enough, in the cold season - at least eight. After the required period, drain the water and dry the rice on a towel for an hour. Then the cereal must be ground into flour. In the end, it should turn out a little wet in order for the cakes to mold well.

Now you can start cooking. You will need:

• rice flour - 600g;
• makgeolli - 70 ml;
• s alt - 1 pinch;
• sugar - 200 g;
• water - 250 ml.

Mix all the ingredients, leave the dough for six hours. After the time has passed, form cakes and send to a double boiler for two hours.

The second cooking method involves a different method of preparing rice flour. Rice is soaked in water for two days, then the water is drained and the rice is steamed in a water bath until fully cooked. The prepared cereals are crushed into a homogeneous mass, and cakes are formed from it, adding the necessary ingredients.

Yakqua

A traditional recipe with grains, honey, edible flowers and roots is called yakqua. The result is delicious Korean sweets, the photos of which partially confirm this.

This dessert is considered one of the main delicacies in Korean traditional cuisine. Yakwa is mentioned in the chronicles of the Goryeo Dynasty and served as the main dish of religious festivals.

For cooking you will need:

• ginger - 20 g;
• sugar - 300 g;
• water - 400 ml;
• honey - 300 g;
• flour - 1 kg;
• sesame oil - 30 ml;
• vodka or cooking alcohol - 100 ml;
• pine nuts - 100 g;
• vegetable oil - 200 ml.

When preparing Korean sweets, you need to take the ginger root, which is peeled and cut into thin slices. Sugar syrup is prepared from ½ of the total volume of sugar and 200 ml of water, prepared ginger is added to it, and the whole mass is boiled for 15 minutes. Cool and set aside.

In a separate bowl, mix a glass of water, 50 g of ready-made sugar syrup, the rest of the sugar, ginger. Boil everything over medium heat, stirring and skimming off the foam. After thickening, honey is added and boiled for a couple more minutes.

Add sesame oil, confectionery alcohol, sugar and honey syrup to the sifted flour, mix and knead the dough. Roll it out to a thickness of 5 mm and cut into 3 by 5 cm diamonds. Sprinkle the cookie dough with crushed cedar nuts.

Cook future Korean sweets in a buttered pan until golden brown.

TTok

Delicious rice flour cakes stuffed with sweet beans. To make tteok, you will need rice flour - one cup, half a teaspoon of s alt, three and a half cups of sugar, a cup of water, a little more than half of bean sweet paste and cornstarch.

Mix flour, s alt, sugar in a bowl, add water and knead an elastic dough. Cover bowl with cling film and microwave for 2 minutes. Stir the finished dough for several minutes until smooth. Form the finished bean paste into balls and leave to "rest". Form the finished dough into sausages, divide into parts. Roll out into thin circles, inside which to enclose the filling, seal the seams and put on a plate. Tteok is ready to be served to guests and family.

Injolmi

Rice dough cakes, or injeolmi as they are called in their homeland, are popular Korean sweets. Recipes with photos at home will help you prepare many desserts yourself, including this one.

So, injolmi are soft, sweet, sticky and gooey. You will need rice flour, s alt, sugar, toasted soybean powder and crushed wormwood. Mix all ingredients except wormwood. Knead the dough, put in a bowl and put in the microwave for three minutes. Take out, mix and send back for one minute. Remove the dough again, crush until bubbles and ductility appear. Roll out on a board sprinkled with soy powder and cut into pieces. Ready-made Korean sweets sprinkled with wormwood.

Maezhakqua

To make sweet maejakwa cookies, you will need to prepare:

• ginger - 20 g;
• brown sugar - 1 cup;
• water - 1 cup;
• flour - 1glass;
• sesame oil - 10 g;
• confectionery alcohol - ¼ cup;
• pine nuts or other nuts - a handful;
• vegetable oil - 200 ml;
• honey - 30 g.

Ginger root is peeled and rubbed on a fine grater. Using sugar and water, prepare a syrup with the addition of ginger while boiling. The finished syrup must be cooled, add honey and mix thoroughly until a homogeneous consistency is formed. Sift flour in a bowl, add sesame oil and stir, pour in alcohol, syrup and knead an elastic dough. If there is not enough liquid, then you can add cold water.

The finished dough is rolled out five millimeters thick, cut into diamonds or any convenient shape. Make an incision in the middle of each piece and turn one end of the cookie three times. It looks like bows. Make a deep fryer with butter and fry the cookies until golden brown. Take out the finished products, let the oil drain, dip in syrup and dry Korean sweets.