Category: DESSERTS
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KOREAN SWEET RICE CAKE BARS
INGREDIENTS INSTRUCTIONS NOTES If you are using mochiko flour, increase the amount of milk to 3 cups
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EASY SIKHYE
INGREDIENTS EQUIPMENT INSTRUCTIONS PREPARE MALT BARLEY WATER STEEPING RICE WITH MALT BARLEY WATER TO GARNISH SIKHYE
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SONGPYEON
INGREDIENTS FOR BASIC WHITE SONGPYEON DOUGH OTHER COLORED SONGPYEON (YELLOW, GREEN, AND PURPLE DOUGH) SWEET FILLING (FOR SESAME SEEDS) – FILLS 1 BATCH FOR OTHER SWEET FILLING OPTIONS EQUIPMENT INSTRUCTIONS PREPARING BASIC SONGPYEON DOUGH FOR COLORED DOUGH MAKE SWEET FILLINGS SHAPING SONGPYEON DOUGH STEAMING AND FINISHING TOUCH
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INJEOLMI
INGREDIENTS FOR INGEOLMI POWDER FOR CLASSIC INJEOLMI FOR MUGWORT INJEOLMI FOR PUMPKIN INJEOLMI INSTRUCTIONS TO MAKE CLASSIC INJEOLMI MUGWORT & PUMPKIN VARIATIONS NOTES Freezing Tips: Store any leftover Injeolmi in a ziplock bag, arranging them in a single layer, and freeze for up to 2 months. To thaw, simply leave them out until they return to…
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KOREAN TWISTED DONUT
INGREDIENTS FOR CINNAMON SUGAR INSTRUCTIONS TO MAKE THE DOUGH TO SHAPE THE DOUGH TO MAKE CINNAMON SUGAR TO FRY THE DONUTS
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