Zofona > Zofona Seoul > Restaurant reviews Korea > Korean food preparation > Korean Deserts

Korean Deserts

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Sesame Cookies

Ingredients:
1 cup cooked sesame seeds
40 gr sugar
30 gr starch syrup
30 ml water

Heat the sugar and water in a pot. When the mixture begins to
boil, add the starch syrup and let it boil until its contents shrink
to about half of the original mixture.
Grease a large dish and sprinkle the sesame seeds on it. Pour the hot water-sugar-starch syrup mixture over the sesame seeds and mix everything with a wooden spoon.
Flatten the sesame mixture and and when it becomes hard cut it into circles or squares.
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Korean Flower Cakes Yak Kwa

Ingredients for 25 pieces:
2 tablespoons honey
2 tablespoons sherry
2 tablespoons water
2 tablespoons sesame oil
900 gr all purpose flour

250 ml honey
250 ml water

500 ml sunflower oil for frying

Put the honey, sherry and water in a pan (on a low fire) and stir for about 5 minutes. Transfer the mixture into a bowl to cool down.
When the honey mixture is at room temperature add the all purpose flour and the sesame oil. Knead untill you have a nice dough and everything is mixed well. When the dough is to humid add some extra flour.
Roll out the dough till it is about 3/4 cm thick. Use a flower-shaped biscuit cutter to cut the cakes from the dough. Repeat this untill all the dough is finished.

Put 250 ml honey and 250 ml water in a saucepan and melt the honey into the water over a low heat. Cool this mixture down to room temeprature.

Heat up 500 ml of oil to about 200 degrees Celsius (or 400 degrees Fahrenheit). Put the flower-shaped pieces of dough one by one in the oil. First they will go down but after a while they will float on top of the oil which means they are ready. Take the cakes out of the oil and put them immediately into the honey-water mixture. Let the cakes soak for at least 24 hours. When the cakes absorb the honey they become crunchy, so the longer they soak the better.