Honey Rice Puff Cookies (Korean Double-Fried Puffed Glutinous Rice)

Name: Honey Rice Puff Cookies (Korean Double-Fried Puffed Glutinous Rice)
Yield: 4 servings
Cuisine: Korean
Ingredients: glutinous rice flour 250 g; makgeolli 120 ml; salt 0.25 tsp; neutral oil 700 ml; rice syrup 120 ml; honey 2 tbsp; puffed rice 80 g; ground cinnamon 0.25 tsp

Quick answer

Total time: At least 2 hr 16 min
Level: Hard
Servings: 4 servings
Ingredients: 8

About this dish

Glutinous rice dough mixed with makgeolli, a cloudy rice wine, is cut into sticks, dried for at least two hours, and fried twice, first low and then hot, until it balloons into a hollow puff that shatters at the first bite.

A coat of rice syrup and honey holds puffed rice to the outside. Yugwa sits on the ancestral rites table at Seollal and Chuseok and is often given as a holiday gift.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Combine 250 g of glutinous rice flour with 0.25 teaspoon of salt and 120 ml of makgeolli.

Knead firmly for at least 10 minutes until the rice dough becomes cohesive and glossy.
2

Roll the dough to 1cm thickness, cut into 1x5cm sticks, place on a drying rack, and dry in a well-ventilated spot for at least 2 hours until the surface feels firm and slightly stiff.
3

Fry in 140C oil for 5 to 7 minutes to cook through completely, then remove and drain on a rack.
4

Raise the oil to 170C, return the par-fried yugwa, and fry for 30 to 60 seconds until they puff up and become crispy, then remove immediately.
5

Warm 120ml rice syrup and 2 tablespoons honey in a pan over low heat until the syrup stretches into long threads when lifted, then add the yugwa and toss to coat evenly.
6

Use a total of 80g puffed rice and 0.25 teaspoon cinnamon to coat the batch, spread on parchment paper, cool completely, then store in an airtight container.