Korean · Dessert
Sweet Rice Puff Cookies
A Korean-style cookie built on glutinous rice flour and dry-toasted puffed rice, bound with butter, honey and egg yolk, and finished with toasted sesame for a nutty, crackling crunch against a chewy centre.
$0
18 minsPrep
14 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
222Calories
3gProtein
8.3gFat
34.2gCarbs
11.3gSugar
1.1gFiber
242mgSodium
48mgChol
4.1gSat Fat
51mgPotassium
39mgCalcium
1mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Korean Rice Wine (Cheongju)
local
Yujacha (Citron Tea)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Dry-toast the cooked white rice in a hot pan over medium heat, stirring constantly, until the grains puff, crackle and turn golden and crisp, about 4-5 minutes; set aside to cool.
2
Toast the sesame seeds in the same pan for 1-2 minutes until fragrant, then cool.
3
Cream the softened butter with the sugar until pale, then beat in the honey and egg yolk until smooth.
4
Sift the glutinous rice flour, all-purpose flour and salt together, then fold into the butter mixture to form a soft dough.
5
Fold in the cooled puffed rice and toasted sesame seeds, taking care not to crush the puffed grains.
6
Divide the dough into 2 portions and flatten each into a round disc about 1.5cm thick on a lined baking sheet, spacing well apart.
7
Bake at 170°C (340°F) for 13-15 minutes until the edges turn golden and the tops feel just set.
8
Cool completely on a wire rack so the cookies firm up and the puffed rice stays crisp before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g Glutinous Rice Flour, sifted
- 10g10g All Purpose Flour, sifted
- 16g16g Sugar White
- 14g14g Butter, softened
- 8g8g Honey
- 6g6g Sesame Seeds, toasted
- 16g16g White Rice Cooked, puffed in dry pan until crisp
- 1g1g Salt
- 6g6g Egg Yolk, lightly beaten
