This Korean traditional snack recipe features a traditional Korean dessert made with persimmons, known as Yumilgwa. Persimmons, often considered the most oriental fruit among all fruits, lend a unique flavor and texture to this delightful treat. The recipe is sourced from the 10,000 Recipes website. Enjoy your homemade Yumilgwa, a traditional Korean sweet delicacy!
Recipe for Yumilgwa
Ingredients:
- flour 100g
- a small amount of bread flour
- cold water 50g
- 5 jujubes
- some cooking oil
- sugar 100g
- water 100g
- persimmon 290g (or substitute with sweet pumpkin if persimmon is not available)
- pine nuts 20g
- honey 70g
Instructions:
1. In a bowl, mix flour and water with chopsticks until combined. Adjust the amount of water as needed until the dough feels pliable but not too sticky.
2. Knead the dough vigorously, then wrap it in plastic wrap and let it rest while preparing other ingredients.
3. Chop the pine nuts into small pieces.
4. In a pot, combine peeled and seeded persimmon (or sweet pumpkin) with honey. Cook over medium heat, stirring constantly to prevent sticking, until the mixture thickens.
5. Add chopped pine nuts to the persimmon paste, mix well, and chill in the refrigerator.
6. Prepare jujube flowers by removing moisture and seeds from jujubes, then rolling them up tightly. Slice them thinly.
7. Roll out the rested dough thinly (about 0.2cm thick) on a floured surface.
8. Use a round cookie cutter or mold to cut out circles from the dough. You will need twice the number of circles for each yumilgwa.
9. Divide half the circles in half again, rolling one half slightly larger to use as a cover.
10. Place a generous amount of the chilled persimmon paste onto the remaining half of the circles. Moisten the edges with water, then cover with the larger dough circles, pressing firmly to seal.
11. Fry the assembled yumilgwa in oil heated to about 160 degrees Celsius until golden brown.
12. Drain excess oil by placing the fried yumilgwa on a sieve or kitchen towel.
13. While the yumilgwa cools, make sugar syrup by boiling sugar and water until it thickens slightly.
14. Coat the cooled yumilgwa with the sugar syrup and decorate each with a jujube flower.
Resource
Website: 1000 Recipes
