Korean Kkul Tarae Honey Threads

Name: Korean Kkul Tarae Honey Threads
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: Korean
Ingredients: rice syrup 180 g; corn syrup 120 g; sugar 40 g; glutinous rice flour 60 g; roasted peanut powder 80 g; almond powder 40 g; black sesame powder 20 g

Quick answer

Total time: 60 min
Level: Hard
Servings: 4 servings
Ingredients: 7

About this dish

A single ring of rice-syrup candy, dusted with glutinous rice flour and stretched and folded over and over, turns into a skein of hair-fine white threads.

Syrup temperature decides whether the ring can be pulled at all: taken too far it sets before stretching, and too low it will not hold its shape.

Ingredients

servings

IngredientAmount

roasted peanut powder

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Instructions

6 steps

1

Place 180 g rice syrup, 120 g corn syrup, and 40 g sugar in a pan and heat slowly over low heat.

Once the edges start bubbling, watch closely so the syrup does not scorch or harden unevenly.
2

When the syrup reaches 115 to 125 degrees Celsius, turn off the heat and move it from the pan right away.

If it cooks longer, it can harden before you have time to stretch it.
3

Let the candy cool until it can be touched, then make a hole in the center and shape it into a ring.

If the surface feels sticky, coat it lightly with glutinous rice flour.
4

Dust the ring gradually with the 60 g glutinous rice flour, stretching it out and folding it back each time.

Add more flour whenever it feels tacky so the fine strands do not stick together.
5

Repeat the stretch-and-fold motion quickly until the strands become dense, pale, and very fine.

If the candy ring turns too firm to pull, microwave it for only about 5 seconds to soften.
6

Mix 80 g roasted peanut powder, 40 g almond powder, and 20 g black sesame powder for the filling.

Place it inside the thread bundle, roll gently, and cut into bite-size pieces before humidity makes the strands clump.