Photograph of the finished Hangwa

Korea · Đĩa bánh cổ truyền Hangwa

Hangwa

2 hr Hands-on time + 2 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 600 g
  • Photograph of Honey Honey 320 ml
  • Photograph of Glutinous rice flour Glutinous rice flour 320 g
  • Photograph of Ginger Ginger 80 g
  • Photograph of Oil Oil 1.2 l
  • Photograph of Roasted sesame seeds Roasted sesame seeds 120 g
  • Photograph of Pine nuts Pine nuts 120 g
  • Photograph of Cinnamon powder Cinnamon powder 16 g
  • Photograph of Powdered sugar Powdered sugar 200 g

Method

  1. 1 Knead the dough with honey, ginger juice, and a little oil for 12 minutes, then let it rest for 1 hour.
  2. 2 Roll out the dough to a thickness of 8 mm, then cut it into a diamond shape and make three incisions in the middle.
  3. 3 Fry in oil at 130 degrees for 10 minutes, then raise the temperature to 160 degrees for 2 minutes.
  4. 4 Frying at two different temperatures allows the pastry to rise to a fluffy interior without burning the outside.
  5. 5 Soak the hot rice cake in a mixture of honey and ginger water for 30 minutes to allow the honey to penetrate the layers.
  6. 6 Remove from the water, drain, then roll in roasted sesame seeds, crushed pine nuts, and sifted powdered sugar mixed with cinnamon.

With an appliance

  • Air fryer 1 hr 58 min

    Replace steps 3 and 4: spray oil onto the diamond-shaped pastry, fry at 140 degrees for 12 minutes, flip at the 7th minute, then increase the temperature to 165 degrees for another 3 minutes to allow the pastry to expand without burning; steps 5 and 6 remain the same.

Start cooking