Photograph of the finished Yakgwa

Korea · Bánh mật ong Yakgwa

Yakgwa

1 hr 30 min Hands-on time + 3 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 11.3 oz
  • Photograph of Sesame oil Sesame oil ⅓ cup
  • Photograph of Honey Honey ½ cup
  • Photograph of Sugar Sugar 3.5 oz
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Soju Soju ¼ cup
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Pine nuts Pine nuts 0.7 oz
  • Photograph of Oil Oil 1 ⅓ cups
  • Photograph of Salt Salt 0.1 oz

Method

  1. 1 Mix the flour with sesame oil and salt, rub it in with your fingertips, then sift it twice to loosen the flour.
  2. 2 Add honey, soju, and ginger juice, then gently fold the dough for 3 minutes—do not knead vigorously.
  3. 3 Roll out the dough to a thickness of 1 cm, cut it into squares, and poke a few toothpick holes in the center to prevent the cookies from puffing up.
  4. 4 Cook the syrup from sugar, honey, cinnamon, and water for 10 minutes, then let it cool.
  5. 5 Fry the cakes in oil at 100°C for 10 minutes until they float to the surface, then increase the temperature to 150°C and fry for another 5 minutes.
  6. 6 Soak the hot cakes in syrup for at least 3 hours, then remove, drain, and sprinkle with crushed pine nuts.

With an appliance

  • Air fryer 1 hr 56 min

    Replace step 5: spray oil evenly on the pastry, fry at 150 degrees for 12 minutes, then increase to 170 degrees for another 5 minutes, flip at the 9th minute; soak the hot pastry in the cooled syrup in step 6 as in the original recipe.

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