Korean sweets from rice flour

Korea is a country with ancient culture and traditions, which the inhabitants revere to this day. Korean food is an integral part of both the first and second and is considered one of the most useful in the whole world. What's so special about dishes cooked by Korean chefs?

Features of Korean cuisine

The main ingredient of Korean cuisine, as well as that of all Asian cuisines, is fig. It is used as the main dish in a boiled form, grind into flour and cook noodles from it, add it to sauces and make on its basis Korean sweets. Recipes of national sweet dishes are many, but some stand out against the general background.

Chimpeni

Sweet cakes from rice flour. Chimpeni is one of the favorite sweets for babies and their parents. Tympeni (second name) look like small round cakes cooked for a couple, decorated in the center in the form of a red flower.

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

The method is classic. To make chimppeni it is necessary to take white rice, thoroughly wash it and leave it to soak. In the hot season, four hours of soaking will be enough, in the cold season - no less than eight hours. After the required period, drain the water and dry the rice on the towel for an hour. Then grind the groats into flour. In the end, it should get a little wet, so that flat cakes are well shaped.

Now you can start cooking. It will take:

• Rice flour - 600 g;

• Makkoli - 70 ml;

• Salt - 1 pinch;

• Sugar - 200 g;

• Water 250 ml.

Mix all the ingredients, leave the dough for six hours. After a while, form flat cakes and send it to the steamer for two hours.

The second method of preparation implies a different method of preparing rice flour. The rice is soaked in water for two days, then the water is drained and the rice is steamed in a water bath until it is ready. The prepared croup is ground into a homogeneous mass, and cakes are formed from it, adding the necessary ingredients.

Jakquah

Biscuits according to the traditional recipe with grains, honey, edible flowers and roots is called yakkva. As a result, you get delicious Korean sweets, photos of which are partially confirmed.

This dessert is considered one of the main delicacies in Korean traditional cuisine. Yakkva is mentioned in chronicles of the Koryo dynasty, it served as the main dish of religious holidays.

To prepare you need:

• Ginger - 20 g;

• Sugar - 300 g;

• Water 400 ml;

• Honey - 300 g;

• Flour - 1 kg;

• Sesame oil - 30 ml;

• Vodka or alcohol culinary - 100 ml;

• Pine nuts - 100 g;

• Vegetable oil - 200 ml.

Preparing Korean sweets, you need to take a ginger root, which is cleaned and cut into thin slices. Prepare sugar syrup from ½ of the total sugar and 200 ml of water, it is added prepared ginger, and the whole mass is cooked 15 minutes. Cool and set aside.

In a separate bowl, mix a glass of water, 50 g of finished sugar syrup, the remainder of sugar, ginger. All boil on medium-intensity fire, stirring and taking off the foam. After thickening, honey is added and cooked for a couple of minutes.

In the sifted flour add sesame oil, confectionery alcohol, sugar and honey syrup, mix and knead the dough. Roll it with a thickness of 5 mm and cut into diamonds in size three by five centimeters. Sprinkle billet stock with crushed nuts of cedar.

Prepare future Korean sweets in a frying pan, oiled, until golden brown.

Ttok

Tasty cakes made of rice flour with sweet bean filling. In order to cook the soup, you need rice flour - one cup, half a teaspoon of salt, three and a half cups of sugar, a cup of water, a little more than half of the sweet tooth paste and cornstarch.

Mix in a bowl of flour, salt, sugar, pour in water and knead an elastic dough. Cover the bowl with food film, set in microwave for 2 minutes. Stir the dough for several minutes until smooth. Ready bean paste to form in the form of balls and leave a "rest." Ready dough to form sausages, divided into parts. Roll out thin slices, inside which to enclose the filling, seal the seams and put on a plate. Ttok is ready to serve guests and relatives.

Injolmi

Pastry from rice dough, or, as they are called at home, injolmi, are popular Korean sweets. Recipes with photos at home will help you prepare many desserts yourself, including this.

So, injolmi are soft, sweet, sticky and sticky. It will take rice flour, salt, sugar, soybean roasted powder and chopped wormwood. Mix all ingredients except wormwood. Knead the dough, put it in a bowl and send it to the microwave for three minutes. Remove, mix and send back for one minute. Get the dough again, crush until bubbles and viscousness appear. Roll out on a board, sprinkled with soy powder, and cut into pieces. Finished Korean sweets sprinkled with wormwood.

Mejjakva

To prepare a sweet cookie, maezhakkva needs to be prepared:

• Ginger - 20 g;

• Brown sugar - 1 glass;

• Water - 1 glass;

• Flour - 1 glass;

• Sesame oil - 10 g;

• Alcohol confectionery - ¼ cup;

• Cedar or other nuts - handful;

• Vegetable oil - 200 ml;

• Honey - 30 g.

Ginger root is cleaned and rubbed on a fine grater. Using sugar and water, prepare the syrup with the addition during the boiling of the ginger. Ready syrup should be cooled, add honey and mix thoroughly until a uniform consistency is formed. Flour sift in a bowl in a bowl, add sesame oil and stir, pour in alcohol, syrup and knead an elastic dough. If the liquid is small, then you can add cold water.

The finished dough is rolled out five millimeters thick, cut into diamonds or any convenient shape. In the middle of each piece, make an incision and turn out three times one end of the biscuit. It turns out a semblance of bows. Make a deep-fryer out of butter and fry the biscuits until golden brown. Get the finished products, allow the oil to drain, dip into syrup and dry Korean sweets.