Korean Pine Nut Job's Tears Shake
Quick answer
- Active time
- 20 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Job's tears need two hours of soaking and enough boiling to crush easily between the fingers.
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Undercooked grains leave grit that no amount of blending removes. Pine nuts, rich in oil, emulsify with the milk as they blend and give the shake its heavy, creamy body.
Ingredients
Instructions
- 1
Rinse 60g of job's tears several times until the water runs clear, then soak them in fresh water for 2 hours.
If they are not fully soaked, the centers can stay firm even after boiling.
- 2
Put the soaked grains in a pot with 300ml of water and boil over medium heat for about 12 minutes.
They are ready when a grain crushes easily between your fingers without a hard core.
- 3
Drain the cooked grains in a fine strainer and let the steam fade at room temperature.
Do not blend them hot, because warm grains make the milk lukewarm and melt the ice too quickly.
- 4
Place 25g of pine nuts in a dry pan and toast over low heat for about 1 minute, shaking or stirring often.
Remove them as soon as they smell nutty and look glossy to prevent bitterness.
- 5
Add the cooled grains, pine nuts, 400ml milk, 1.5tbsp honey, 0.1tsp salt, and 0.25tsp vanilla extract to the blender.
Blend for about 40 seconds until the grains disappear and the mixture looks creamy.
- 6
Add 120g of ice cubes and blend for another 20 seconds until the shake is cold and thick.
Pour it into glasses as soon as the texture is right, since it thins and separates if left standing too long.
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