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#Korean traditional dessert#Honey cookies#Cookie recipe#
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Hi! I'm 'Baking Again Today'. 😊
Today, I made "Yakgwa", a very trending right now in Korea. This time, I added glutinous rice flour to make it more chewy.
To get a chewy texture, you have to soak the yakgwa in enough water until the syrup soaks into the yakgwa, and when you take it out of the syrup, you have to dry it enough to get a chewy texture! I recommend that you do it with a margin of mind. 😁
Also, use wet glutinous rice flour for Yakgwa. Dry glutinous rice can be substituted, but the texture is much better with wet glutinous rice!
Please refer to this video for a recipe without glutinous rice flour. 😊( • 장인한과 약켓팅 계속 실패해서 그냥 직접... )
The yakgwa I made today is delicious even if left at room temperature, but it becomes more chewy when eaten cold! It is recommended to keep it in the freezer and take it out for a while before eating. 👍
Be sure to make chewy and really delicious Yakgwa. 😊
[ Glutinous Rice Yakgwa ]
▶ Ingredients ◀ Using Yakgwa frame (large), 16 pieces
( Yakgwa dough )
All-purpose flour 240g
50g wet glutinous rice powder (The wet glutinous rice powder I used does not contain salt. If you use salted wet glutinous rice powder, add 2g of salt.)
1g cinnamon powder
60g oil
65 g of water
65g sugar
3g salt
50g corn syrup
( Syrup )
Grain syrup 600g
360g corn syrup
150g water
20g ginger
some sesame seeds (optional)
◼ How to store ◼
- It is recommended to put it in the freezer and eat it after thawing at room temperature for a while! It will be more chewy and chewy!
* Products used * ( As part of Coupang Partners' activities, a certain amount of commission is provided.)
- Gravity: ( link.coupang.c... )
- Wet glutinous rice flour: ( link.coupang.c... )
- Sugar: ( link.coupang.c... )
- Cinnamon powder: ( link.coupang.c... )
- Cooking oil: ( link.coupang.c... )
- Starch Syrup: ( link.coupang.c... )
- Coupang : ( link.coupang.c... )
- Sesame : ( link.coupang.c... )