Sunday, 30 January 2011

Discover Korean Food #49: Dr. Sook-Ja Yoon's "Dasik, Traditional Pressed Sweet"

Dasik is a traditional pressed cookie, made by kneading fried grain powder, Oriental medicinal herbs or flower pollen with honey. The dough is pressed with dasik molds that have carvings of birds, flowers or Chinese characters. Dasik has a unique taste that harmonizes well with the sweet honey and other ingredients. It was named ‘dasik,’ which means tea and food, because it is usually served with tea.

[Ingredients & Quantity]
20 g green bean flour, 13 g honey
20 g yellow bean flour, 13 g honey
25 g black sesame powder, 9 g honey
10 g pine pollen, 13 g honey
25 g mung bean starch, 13 g honey
25 g mung bean starch, 11 g honey
Strawberry liquid : 7.5 g (½ tbsp) water, 3 g strawberry powder
13 g (1 tbsp) edible oil

Dissolve strawberry powder in water to make strawberry liquid.

1. Add honey to the green bean flour, yellow bean flour, black sesame powder, pine pollen, mung bean starch respectively.
2. Add 1.7 g of strawberry liquid to the mung bean starch, rubbing by hand and sieve finely, then add honey.
3. Knead each stuff strongly.
4. Oil over the press mold, put small amount of the dough into the mold and press down (48 ea).

*The amount of the honey for the dough will be varied upon the moisture level of the ingredients. Knead the dough neither too hard nor too watery.
*Traditionally, Omija water (Omija : water = 1:2) has been used for pink color.

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