5 Easy Halal Korean Dessert Recipe Which you can Enjoy During Your Weekend

5 Easy Halal Korean Dessert Recipe Which you can Enjoy During Your Weekend

If you always crave a series of Korean Dessert which you always find that you don’t have the time to enjoy it due to busy working or it is located too far and you just don’t have the mood to make the far travels there due to the current pandemic. Then here is some of the easy Korean Dessert Recipe which you can make to enjoy all by yourself at your coming weekend.

Chapssal Doughnuts

If you want to satisfy your sweet tooth cravings then check out this doughnut made with glutinous rice where it is filled with sweetened red bean paste and you will enjoy its crunchy exterior with a soft and chewy interior.

• Mix the stuffing ingredients in a small bowl  and if you want a smoother silk texture, blend or mash the red bean paste and add some sugar if the mixture isn’t sweet enough for you
• Mix the sweet rice flour and self-raising flour into a large bowl and add salt, melted butter, and hot water then mix all the ingredient well and knead it to make one large dough
• Cut the dough into the smaller piece by making it into mini round balls and make sure the size is large enough to hold the stuffing inside
• Open up the dough by pressing the rolled balls with your thumbs and adding the stuffing mixture and close the dough
• Deep fry the donut in a saucepan with medium-high heat until the dough is golden brown and you have to continuously roll the donut while cooking so it doesn’t stick to the base of the pan
• Sprinkle the sugar onto the donut and roll them on a plate with sugar and it is done, just simple as that

Kkwabaegi

This simple ingredient of the doughnut is known as the Korean twisted doughnut where it only needs some simple ingredients which you have in your pantry and with less than 10 ingredients for this treat it holds a crispy outside and soft inside which gives you that sweet and broad smile satisfaction while you are enjoying it.

Ingredients

• 3 cups all-purpose flour for doughnuts, plus 2 tablespoons for dusting
• 2 tablespoons butter
• 1 packet of dry yeast (about 2¼ teaspoons: 7 grams)
• 5 tablespoons white sugar
• 1 cup milk
• 1 egg
• ½ teaspoon kosher salt
• corn oil for frying
• ½ teaspoon cinnamon powder

Directions

Coating

• Add 3 tablespoon sugar and the cinnamon powder to a paper bag and shake them well to mix and set aside

Making the Dough

• Melt the butter in a small saucepan over medium heat and remove from heat and add in the milk with 2 tablespoon sugar and salt, then mix well until everything is well dissolved then cracks an egg into the saucepan and mix well, then add in the yeast and stir it and let it sit for 5 minutes
• Transfer it to a large bowl and add 3 cups of flour then mix well, when everything is mixed then uses your hand to knead the drought for a few minutes and shape it into a big lump and cover it with plastic wrap then let it sit until double in size for 1 hr to 1.5 hour
• Then deflate the gas with your hand and knead the dough for a few minutes until it’s soft and smooth then cover with plastic again to let it sit for another 30 minutes until it doubles in size again.
• Put 2 tablespoons of flour and divide the dough into 16 equal pieces
• then take a piece of dough and roll it until it forms a rope 10 inches long and 1/2 inch in diameter
• Take the dough then hold it aloft and bring the end together then twist it as it hangs with 3 – 4 twist
• Place the twisted dough on a cutting boat and let the dough expand for about 30 minutes
• heat up the oil with medium-high heat then lower the heat to medium heat and gently set each dough into the hot oil
• cook about 5 minutes and gently flip it over until they get crunchy outside and evenly golden brown
• then strain the cooked dough and put them in a brown paper bag with the sugar-cinnamon mixture and shake well until they are evenly coated and there you go!~

Hotteok

Hotteok is a popular Korean street snack and it is a pancake that has a dough that is filled with brown sugar and nuts before it was being a pan friend and you can find many different flavors nowadays where it is very easy to make it at home.

Ingredients (makes 8 pieces)

For the dough:

• 250ml (1 cup) lukewarm water (you can also use milk!)
• 2 tbsp sugar
• 2 tsp instant yeast
• ½ tsp salt
• 1 tbsp vegetable oil
• 2 cups flour, sifted

For the brown sugar filling:

• ¼ cup brown sugar
• ½ tsp cinnamon
• 2 tbsp chopped nuts of your choice (walnuts, almonds, pecans, etc.)

Directions

1. Add in lukewarm water in a large bowl then add sugar, yeast, salt, and vegetable oil and mix well.
2. Then follow by adding flour and mix everything together and combined which it will form into a dough
3. Cover a bowl with a lid or cling wrap and leave it for 1 hour so it will slowly rise until double in size
4. Punch the dough with your hands a few times to remove those gas bubble and cover the dough again to let it sit for another 10-20 minutes
5. Then you can start to prepare the filling ingredients in a small bowl and mix well to combine it all together
6. Lightly oil your hand and tear the dough into 8 equal-size pieces
7. Take a piece of dough using your hand and flatten it out in the palm of your hand and fill in the ingredients in the center and bring the edges of the dough together by pinching the seal then repeat the remaining pieces
8. Heat some oil about 2 tablespoons and set to medium heat
9. Place 1 ball of hotteok in the pan and let it cook for about 30 seconds until the bottom is light golden brown
10. Turn the ball overusing your cooking spatula and press down on the dough to flatten it into a disc shape and let it cook for a minute
11. Turn the hotteok again and turn to heat down to low and cover the frying pan which will help to heat and melt the filling

Korean Mochi

This Korean version of Japanese mochi rice cake where the two are pretty similar to each other but the only difference is the process of making them which the Korean version is made with glutinous rice which has a soft and chewy texture with a bite-size dessert and with some sweet red bean paste inside it will become an irresistible dessert for sure.

• combine the sweet rice flour, sugar, and salt in a mixing bowl and whisk it well then add water and mix them well
• cover the bowl with cling wrap leaving a little gap for the steam to escape and then put the bowl in the microwave and heat it up about 1 min with low heat
• take the bowl out and then stir the mixture around with a wooden spoon or spatula
• put the bowl back into the microwave and heat it up for 1 min
• remove the bowl from the microwave
• with a wooden spoon mix and massage around the rice cake mixture until it cools down enough to touch
• scatter the corn starch on board for anti-sticking, then carefully remove the mochi mixture from the bowl and place it on the board, knead it too the long dough while scattering the corn starch over it then divide the dough into 6 pieces
• flatten it and open up the dough on your palm to fit a ball of red bean paste then seal the rice cake by gathering the corners of the dough
• roll the mochi around on the corn starch and place it in a disposable baking cup facing the gathering points
• Serve at room temperature

Patbingsu

If you love to head out and enjoy a bowl of cold freezing bingsu then why not try to make it yourself at home where you can just enjoy adding your own favorite fruits which will overwhelm your own version of Patbingsu!