Green Tea Dasik Cookies (No-Bake Korean Matcha Pressed Cookies)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Roasted soybean powder and green tea powder, bound with honey and rice syrup and pressed into a patterned mold, melt softly on the tongue: nutty soybean first, then a light green tea bitterness.
Read more
The right dough just holds together when squeezed hard. Too dry, it cracks as it leaves the mold, and too wet, the pattern smears.
Ingredients
Instructions
- 1
Sift 90g roasted soybean powder and 10g green tea powder together through a fine sieve to remove any lumps and create an evenly fine mixture.
- 2
Combine 45g honey, 20g rice syrup, 1g salt, and 5ml sesame oil in a bowl and stir until well blended into a viscous, sticky syrup.
- 3
Add the sifted powder to the syrup in 2 to 3 additions and press-mix with a spatula each time until the powder is fully absorbed and the mixture forms a cohesive mass.
- 4
Squeeze a small amount firmly in your fist; if it holds together without cracking the moisture ratio is correct.
If it cracks, add 0.5 teaspoon more honey at a time until it holds.
- 5
Dust the mold lightly with soybean flour, pack the dough firmly into the pattern cavity, and press out decisively in one strong motion to get a sharp, clear imprint.
- 6
Arrange the pressed green tea cookies on a plate and dry at room temperature for 10 minutes to stabilize the surface before serving.
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