Photograph of the finished Yugwa

Korea · Bánh nếp chiên phồng Yugwa

Yugwa

1 hr 40 min Hands-on time + 5 ngày waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 1.6 lb
  • Photograph of Soju Soju ⅔ cup
  • Photograph of Honey Honey 1 ⅓ cups
  • Photograph of Oil Oil 6 ¾ cups
  • Photograph of Puffed rice Puffed rice 8.5 oz
  • Photograph of Sugar Sugar 8.5 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 4.2 oz

Method

  1. 1 Soak the glutinous rice for 5 days, changing the water daily to allow for gentle fermentation.
  2. 2 Steam the rice, then pound it with soju and ginger juice for 15 minutes until it forms a pliable dough.
  3. 3 Roll out to a thickness of 3 mm, then cut into pieces and dry completely at 50 degrees for 8 hours.
  4. 4 Fry in warm oil at 100 degrees Celsius until the dough gradually expands, then raise the temperature to 160 degrees Celsius until it puffs up to four times its original size.
  5. 5 Starting with warm oil is essential; using hot oil immediately will burn the outer layer while the inside doesn't expand.
  6. 6 Dip the cake in honey, then roll it in pounded rice and roasted sesame seeds while it's still sticky.

With an appliance

  • Air fryer 1 hr 38 min

    Replace steps 4 and 5: lightly spray oil onto the dried dough, fry at 110 degrees for 6 minutes, then increase to 170 degrees for another 5 minutes, flip at the 7th minute so the pastry puffs up to four times its original size; step 6 still involves dipping in honey and rolling in puffed rice.

Start cooking