RECIPE #10

KOREAN SWEET RICE & RED BEAN RICE CAKE

INGREDIENTS:

1 cup sweet rice flour

1/2 tsp salt

3 1/2 tbsp sugar

1 cup water

3/4 cup red bean paste

Some Corn Starch

METHOD:

1. In a bowl, add sweet rice flour, sugar, and salt.

2. Slowly, add water into that ↖bowl. Stir it until all of the ingredients are blended.

3. Cover it with plastic wrap. Cook it in the microwave for 3 minutes, stir it again.

4. Stir the dough for at least 3 minutes. ↘ If the dough is as pictured, it is done.

5. Divide 3/4 cup of red bean paste into 8 ping pong sized balls.
6. Adjust the amount of red bean paste according to your taste.
7. Sprinkle a liite cornstarch on a cutting board. Roll the dough into a 16 inch long loaf. Cut the dough into eight 2-inch pieces.
8. Flatten a piece.
9. Place the bean ball in the centre.
10. Wrap the ball with the rice dough.
11. Roll it out smooth. Cover it with more cornstarch.

RECIPE #9

KOREAN CANNELLINI BEAN COOKIES

INGREDIENTS:

1 1/2 cups white kidney bean paste

1/2 cup green tea powder or almond powder

1 egg yolk

2 tbsp milk

METHOD:

1. Combine the bean pastel, green tea powder (or almond powder), milk and egg yolk into a mixing bowl.

2. Put the bean paste mixture into a cake decorating pouch and put a 1/2 inch cake decorating tip on the end.

3. Preheat the oven to 350 degrees. Squeeze out the paste about 1/4 inch above the cookie sheet.

4. bake the cookies for 20-25 minutes, or until the outside is slightly golden brown.

RECIPE #8

KOREAN STRAWBERRY HARD CANDY

INGREDIENTS:

20 medium sized strawberries
20 bamboo skewers
1 cup white sugar
1/2 cup water

METHOD:
1.Cute the stem and leaves off.
2.Put strawberries to the skewers one by one.
3.Buy or make a holder for skewer and push the skewers into the holes.
4.In a small sauce pan, add sugar and water.
5.stir in until the sugar dissolves. Cook on medium high.
6.Once it starts to boil, cook for 5-7 minutes, or until the sugar thickens.
7.When the sugar starts to become thick, dip a tooth pick into the syrup and then immediately dip it in cold water. The texture of sugar syrup should be changed immediately. If it's not hard enough, cook it longer.
8.Dip strawberries into the syrup and roll them to cover them with the syrup evenly.
9. Serve after the strawberries has been cooled.

RECIPE #7

KOREAN SWEET RED BEAN BREAD

INGREDIENTS:

3 1/2 cups all purpose flour
2 1/2 cups red bean paste
2/3 cup lukewarm water
1/4 cup sugar
1/4 butter, melted
2 tsp fast active dry yeast
1 1/2 tsp salt
Some melted butter (for brushing)
Some Black Sesame Seeds (to Garnish)

METHOD:
1.Place flour in a big mixing bowl. Make three holes in the flour, and then put sugar, yeast, and salt in each hole. Gently cover the holes with the flour.
2.Pour lukewarm water and lukewarm milk in the flour mix. Mix everything together with a fork or your hands.
3.Pour melted butter into the dough and kneed the dough. If you have a bread machine, let it mix the ingredients and knead the dough.
4.If you knead the dough by hand, knead the dough for about 30 minutes. Knead the dough strongly.
5.When the dough becomes smooth and elastic, it is done.
6.Loosely cover the bowl with plastic wrap and set it in a warm place for 40 minutes.
7.Meanwhile, obtain red bean paste. You can homemade red bean paste or you can use canned paste from a Korean grocery store.
8.Divide the paste into 16 pieces and make round ball shapes out of the pieces. It will be about 1 1/2 tbsp of paste for each ball.
9.When the dough has risen into a nice big size, take the dough out of the bowl and press down in the center to remove some of the air in the dough.
10.Divide the dough into 16 pieces and make a round ball out of each piece.
11.Flatten a ball until it is about 3 inches in diameter and place 1 read bean ball in the center.
12.Fold the dough up and over the red bean paste to cover it.c Seal the center tightly so that the red bean paste will not come out.
13.Put the sealed part face down on a mat and press the dough into about a 2 inch diameter.
14.Cut 8 decorative slits around the edge, equally spaced apart.
15.Place the dough on a cooking sheet and set it aside to rise again for about 15 minutes. Meanwhile preheat the oven to 350 degrees.
16.Bake the bread for about 20 minutes, or until golden brown. You can brush the surface of the bread with egg before baking, or brush melted butter on top right after it comes out of the oven.

RECIPE #6

BLONDIES

INGREDIENTS:

1/2 cup butter, melted
1 cup dark brown sugar
1 egg
1 tsp vanila
1/2 tsp baking powder
1/8 tsp baking soda
f.g. salt
1 cup all purpose flour

METHOD:
1. Preheat the oven to 350 dregrees. Lightly butter and flour an 8x8 pan.
2.Whisk together the melted butter and sugar in a bowl.
3.Add the egg and vanila extract and whisk.
4.Add the flour, baking soda, baking powder, and salt, mix it all together.
5.Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out. clean. Let it cool. Cut into squares and serve.

 

RECIPE #5

JENNY'S CHOCOLATE TARTS

INGREDIENTS:

1 cup chocolate chips
1 1/4 tps honey
1/2 cup milk
tart shells

METHOD:
1. Stir chocolate, honey, and milk in a bowl on a boiling water over low heat until smooth.
2. Place the chocolate mixture in tart shell.
3. Cool it over night in refrigerator.

RECIPE #4

DOUBLE CHOCOLATE CUP-CAKE

 

INGREDIENTS:

1 cup thickened cream
450g dark chocolate
5 eggs
3/4 cup sugar
1 cup flour
1 tbs cocoa powder
1/2 tsp baking powder

METHOD:

1. Preheat the oven to  356 degrees. Line an 18 hole patty pan with paper cases.
2. Stir cream and chocolate in a pan over low heat until smooth. Cool slightly.
3. Place eggs and sugar in bowl of an electric mixer, and beat on high until pale and doubled in volume. Slowly beat in chocolate mixture.
4. Sift in flour, cocoa and baking powder, then stir with a metal spoon to combine.
5. Divide mixture among cases. Bake for 15-20 minutes until a toothpick inserted into the centre comes out clean. Cool slightly in pans. then remove cakes from cases.