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Yakgwa Sweetest Valentine Recipe

Yakgwa Sweetest Valentine Recipe

Postby HighHeelKitchen » Thu Jun 02, 2011 2:18 pm

Yakgwa - Korean Fried Honey Cake cookies:
Cookie:
1 cup flour
3 Tablespoons sesame seed oil
3 Tablespoons rice wine
2 Tablespoons ginger juice
2 Tablespoons honey
Salt and pepper to taste

Syrup:
1 cup sugar
1 cup water
2 Tablespoons honey
1teaspoon ginger juice
1/2 teaspoon cinnamon powder

2 Tablespoons finely minced pine nuts
4 cups oil for frying

Sift flour, salt and pepper to get rid of the lumps. Add sesame seed oil and mix well. In a bowl combine rice wine, ginger juice and honey and, evenly pour in the mixture to the flour. Knead the flour mixture to make the dough. Don't knead the dough for too long, or else the cookies will fall apart. Flatten the dough to about 1 centimeter-thick sheet and use a cookie cutter to cut out the desired cookie shapes. You may make little slits or draw patterns with a stick on the cookie surface to make interesting decorations. Also poke little holes on the cookie. Deep fry the cookie on low heat, about 140 degrees Celsius until the outside becomes golden brown and the inside is cooked thoroughly. In another pan, make syrup by combining sugar and water and boiling it down on a medium heat until it comes to about one cup. After cooling down the syrup, add honey, ginger juice and cinnamon powder to make the honey syrup. Dip the just fried cookies into the honey syrup and let it seep into the cookies. Sprinkle the finely minced pine nuts before serving the cookie.

NOTES: The point of making good yakgwa is to make it soft and chewy, a bit harder than soft chocolate chip cookies, but softer and less crumbly than biscuits. The key to achieving that hardness is to keep the temperature of the frying oil consistent at 140 degrees Celsius. If you have a traditional Korean cookie mold, you may use it to make flowery patterns on the yakgwa.
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