{"id":24204,"date":"2020-12-17T14:39:00","date_gmt":"2020-12-17T06:39:00","guid":{"rendered":"https:\/\/www.everydayonsales.com\/news\/?p=24204"},"modified":"2020-12-17T14:39:00","modified_gmt":"2020-12-17T06:39:00","slug":"5-easy-halal-korean-dessert-recipe-which-you-can-enjoy-during-your-weekend","status":"publish","type":"post","link":"https:\/\/www.everydayonsales.com\/news\/5-easy-halal-korean-dessert-recipe-which-you-can-enjoy-during-your-weekend\/","title":{"rendered":"5 Easy Halal Korean Dessert Recipe Which you can Enjoy During Your Weekend"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-32387\" src=\"https:\/\/sg.everydayonsales.com\/news\/wp-content\/uploads\/2020\/12\/you-can-Enjoy-During-Your-Weekend.jpg\" alt=\"\" width=\"1200\" height=\"630\" \/><\/p>\n<p>5 Easy Halal Korean Dessert Recipe Which you can Enjoy During Your Weekend<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-32386\" src=\"https:\/\/sg.everydayonsales.com\/news\/wp-content\/uploads\/2020\/12\/vszdpsn3yasz.jpg\" alt=\"\" width=\"1200\" height=\"858\" \/><\/p>\n<p>If you always crave a series of Korean Dessert which you always find that you don&#8217;t have the time to enjoy it due to busy working or it is located too far and you just don&#8217;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.<\/p>\n<p>&nbsp;<\/p>\n<h5>Chapssal Doughnuts<\/h5>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-32382\" src=\"https:\/\/sg.everydayonsales.com\/news\/wp-content\/uploads\/2020\/12\/2.-Chapssal-doughnuts.jpg\" alt=\"\" width=\"1200\" height=\"900\" \/><\/p>\n<p>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.<\/p>\n<div class=\"wprm-recipe-ingredients-container wprm-block-text-normal\" data-recipe=\"9250\">\n<p class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\">Ingredients<\/p>\n<p>Dough<\/p>\n<ul>\n<li><span class=\"wprm-recipe-ingredient-amount\">500<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\"><a class=\"wprm-recipe-ingredient-link\" href=\"http:\/\/amzn.to\/2ESrtAe\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">sweet rice flour<\/a><\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(1.1 pounds)<\/span><\/li>\n<li><span class=\"wprm-recipe-ingredient-amount\">80<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">self-raising flour<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(2.8 ounces)<\/span><\/li>\n<li><span class=\"wprm-recipe-ingredient-amount\">20<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">melted butter<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(0.7 ounces)<\/span><\/li>\n<li><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">fine sea salt<\/span><\/li>\n<li><span class=\"wprm-recipe-ingredient-amount\">2<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cups<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">hot water<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(16 ounces)<\/span><\/li>\n<\/ul>\n<p class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Stuffing<\/p>\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">cinnamon powder<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">180<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\"><a class=\"wprm-recipe-ingredient-link\" href=\"http:\/\/amzn.to\/2mdwcAY\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">sweetened red bean paste<\/a><\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(0.4 pounds)<\/span><\/li>\n<\/ul>\n<p class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Other<\/p>\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">Some<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">vegetable oil<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">for deep-frying<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">30<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">castor sugar<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(1 ounce)<\/span><\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-instructions-container wprm-block-text-normal\" data-recipe=\"9250\">\n<p class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\">Instructions<\/p>\n<\/div>\n<ul>\n<li>Mix the stuffing ingredients in a small bowl\u00a0 and if you want a smoother silk texture, blend or mash the red bean paste and add some sugar if the mixture isn&#8217;t sweet enough for you<\/li>\n<li>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<\/li>\n<li>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<\/li>\n<li>Open up the dough by pressing the rolled balls with your thumbs and adding the stuffing mixture and close the dough<\/li>\n<li>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&#8217;t stick to the base of the pan<\/li>\n<li>Sprinkle the sugar onto the donut and roll them on a plate with sugar and it is done, just simple as that<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h5>Kkwabaegi<\/h5>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-32383\" src=\"https:\/\/sg.everydayonsales.com\/news\/wp-content\/uploads\/2020\/12\/3.-Kkwabaegi.jpg\" alt=\"\" width=\"1200\" height=\"1385\" \/><\/p>\n<p>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.<\/p>\n<p>Ingredients<\/p>\n<ul>\n<li>3 cups all-purpose flour for doughnuts, plus 2 tablespoons for dusting<\/li>\n<li>2 tablespoons butter<\/li>\n<li>1 packet of\u00a0<a href=\"https:\/\/www.maangchi.com\/ingredient\/dry-yeast\">dry yeast<\/a>\u00a0(about 2\u00bc teaspoons: 7 grams)<\/li>\n<li>5 tablespoons white sugar<\/li>\n<li>1 cup milk<\/li>\n<li>1 egg<\/li>\n<li>\u00bd teaspoon\u00a0<a href=\"https:\/\/www.maangchi.com\/ingredient\/kosher-salt\">kosher salt<\/a><\/li>\n<li>corn oil for frying<\/li>\n<li>\u00bd teaspoon cinnamon powder<\/li>\n<\/ul>\n<p>Directions<\/p>\n<p>Coating<\/p>\n<ul>\n<li>Add 3 tablespoon sugar and the cinnamon powder to a paper bag and shake them well to mix and set aside<\/li>\n<\/ul>\n<p>Making the Dough<\/p>\n<ul>\n<li>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<\/li>\n<li>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<\/li>\n<li>Then deflate the gas with your hand and knead the dough for a few minutes until it&#8217;s soft and smooth then cover with plastic again to let it sit for another 30 minutes until it doubles in size again.<\/li>\n<li>Put 2 tablespoons of flour and divide the dough into 16 equal pieces<\/li>\n<li>then take a piece of dough and roll it until it forms a rope 10 inches long and 1\/2 inch in diameter<\/li>\n<li>Take the dough then hold it aloft and bring the end together then twist it as it hangs with 3 &#8211; 4 twist<\/li>\n<li>Place the twisted dough on a cutting boat and let the dough expand for about 30 minutes<\/li>\n<li>heat up the oil with medium-high heat then lower the heat to medium heat and gently set each dough into the hot oil<\/li>\n<li>cook about 5 minutes and gently flip it over until they get crunchy outside and evenly golden brown<\/li>\n<li>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!~<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h5>Hotteok<\/h5>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-32381\" src=\"https:\/\/sg.everydayonsales.com\/news\/wp-content\/uploads\/2020\/12\/1.-Hotteok.jpg\" alt=\"\" width=\"1200\" height=\"1369\" \/><\/p>\n<p>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.<\/p>\n<p>Ingredients (makes 8 pieces)<\/p>\n<p>For the dough:<\/p>\n<ul>\n<li>250ml (1 cup) lukewarm water (you can also use milk!)<\/li>\n<li>2 tbsp sugar<\/li>\n<li>2 tsp instant yeast<\/li>\n<li>\u00bd tsp salt<\/li>\n<li>1 tbsp vegetable oil<\/li>\n<li>2 cups flour, sifted<\/li>\n<\/ul>\n<p>For the brown sugar filling:<\/p>\n<ul>\n<li>\u00bc cup brown sugar<\/li>\n<li>\u00bd tsp cinnamon<\/li>\n<li>2 tbsp chopped nuts of your choice (walnuts, almonds, pecans, etc.)<\/li>\n<\/ul>\n<p>Directions<\/p>\n<ol>\n<li>Add in lukewarm water in a large bowl then add sugar, yeast, salt, and vegetable oil and mix well.<\/li>\n<li>Then follow by adding flour and mix everything together and combined which it will form into a dough<\/li>\n<li>Cover a bowl with a lid or cling wrap and leave it for 1 hour so it will slowly rise until double in size<\/li>\n<li>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<\/li>\n<li>Then you can start to prepare the filling ingredients in a small bowl and mix well to combine it all together<\/li>\n<li>Lightly oil your hand and tear the dough into 8 equal-size pieces<\/li>\n<li>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<\/li>\n<li>Heat some oil about 2 tablespoons and set to medium heat<\/li>\n<li>Place 1 ball of hotteok in the pan and let it cook for about 30 seconds until the bottom is light golden brown<\/li>\n<li>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<\/li>\n<li>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<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h5>Korean Mochi<\/h5>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-32384\" src=\"https:\/\/sg.everydayonsales.com\/news\/wp-content\/uploads\/2020\/12\/4.-Korean-mochi.jpg\" alt=\"\" width=\"1200\" height=\"1200\" \/><\/p>\n<p>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.<\/p>\n<div class=\"wprm-recipe-ingredients-container wprm-block-text-normal\" data-recipe=\"16358\">\n<p class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\">Ingredients<\/p>\n<div class=\"wprm-recipe-ingredient-group\">\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">3\/4<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\"><a class=\"wprm-recipe-ingredient-link\" href=\"http:\/\/amzn.to\/2ESrtAe\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">sweet rice flour<\/a><\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">\/ mochiko \/ glutinous rice flour (100g \/ 3.5 ounces)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><label class=\"wprm-checkbox-label\" for=\"wprm-checkbox-1\"><\/label><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">castor sugar<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(60g \/ 2.1 ounces)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">A pinch<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">fine sea salt<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">water<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(120g \/ 4.2 ounces)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">3\/4<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\"><a class=\"wprm-recipe-ingredient-link\" href=\"http:\/\/amzn.to\/2mdwcAY\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">sweetened red bean paste<\/a><\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(180g \/ 6.3 ounces), shaped into 6 balls<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">Tbsp<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">corn starch<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">or potato starch (25g \/ 0.9 ounces)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-instructions-container wprm-block-text-normal\" data-recipe=\"16358\">\n<p class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\">Instruction<\/p>\n<\/div>\n<ul>\n<li>combine the sweet rice flour, sugar, and salt in a mixing bowl and whisk it well then add water and mix them well<\/li>\n<li>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<\/li>\n<li>take the bowl out and then stir the mixture around with a wooden spoon or spatula<\/li>\n<li>put the bowl back into the microwave and heat it up for 1 min<\/li>\n<li>remove the bowl from the microwave<\/li>\n<li>with a wooden spoon mix and massage around the rice cake mixture until it cools down enough to touch<\/li>\n<li>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<\/li>\n<li>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<\/li>\n<li>roll the mochi around on the corn starch and place it in a disposable baking cup facing the gathering points<\/li>\n<li>Serve at room temperature<\/li>\n<\/ul>\n<div class=\"wprm-recipe-instructions-container wprm-block-text-normal\" data-recipe=\"16358\">\n<div class=\"wprm-recipe-instruction-group\"><\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<h5>Patbingsu<\/h5>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-32385\" src=\"https:\/\/sg.everydayonsales.com\/news\/wp-content\/uploads\/2020\/12\/6.-Patbingsu.jpg\" alt=\"\" width=\"1200\" height=\"1412\" \/><\/p>\n<p>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!<\/p>\n<div class=\"wprm-recipe-ingredients-container wprm-block-text-normal\" data-recipe=\"11320\">\n<p class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\">Ingredients<\/p>\n<div class=\"wprm-recipe-ingredient-group\">\n<p class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">For patbingsu (per serving)<\/p>\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">bowl<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">shaved ice or milk ice<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">2 or 3<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">sweetened red beans (pat, \ud325), aka adzuki beans<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">canned or from scratch<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">condensed milk<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">a few<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">sweet rice cake pieces (injeolmi, \uc778\uc808\ubbf8), aka mochi<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">store-bought or from scratch<\/span><\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-ingredient-group\">\n<p class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Optional toppings<\/p>\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-name\">Fruits, nuts, green tea ice cream, cookies, misugaru, green tea powder, etc.<\/span><\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-ingredient-group\">\n<p class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">For the red beans<\/p>\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">pound<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">dried pat (\ud325, aka adzuki beans) about 2 cups<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">salt<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/3<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">of sugar<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">adjust to taste<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/3<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">of honey<\/span><\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-ingredient-group\">\n<p class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">For the rice cake<\/p>\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">sweet rice powder<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">sugar<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">salt<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">3\/4<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">water<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">2\u00a0<\/span><span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">corn starch or roasted soybean powder for dusting\u00a0<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-instructions-container wprm-block-text-normal\" data-recipe=\"11320\">\n<p class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\">Instructions<\/p>\n<div class=\"wprm-recipe-instruction-group\">\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Assembling bingsu:<\/p>\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-11320-step-0-0\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Before shaving the ice, make sure all the ingredients are cold. It also helps if you keep the serving bowls in the freezer for 10 minutes. Shave the ice in an ice shaver or in a blender or food processor.<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Add 2 to 3 tablespoons of the red beans. Drizzle with a tablespoon or two of condensed milk. Top it with a few rice cake pieces and your favorite fruit pieces, ice cream, and\/or any other desired toppings.<\/div>\n<div class=\"wprm-recipe-instruction-media wprm-recipe-instruction-image\"><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">For the red beans:<\/p>\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-11320-step-1-0\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Discard broken or rotten beans and rinse the beans. In a large pot, add the beans with 4 cups of water. Bring it to a boil, uncovered, over medium-high heat. Reduce the heat to medium and boil for 5 minutes.<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Drain the beans.<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Return the beans to the pot with 8 cups of freshwater. Bring it to a boil. Cover, and simmer over medium-low heat for about 1 hour, until the beans are nicely soft. Gently stir occasionally to make sure the beans are not sticking at the bottom. Add more water if needed.<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Gently stir in the salt, sugar, and honey. Continue to simmer, uncovered this time, for about 10 minutes, gently stirring occasionally. Add more water if necessary. The beans should be liquidy. Most of the liquid will be soaked up by the beans even after being cooked.<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Transfer to a container and cool. Keep it in the fridge for up to a week, or in the freezer for a few weeks. Thin it with cold water, if you want, when ready to use it again.<\/div>\n<div class=\"wprm-recipe-instruction-text\"><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">For the rice cake:<\/p>\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-11320-step-2-0\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Combine the sweet rice powder, sugar, and salt. Mix well with a whisk.<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Add water and mix well again.<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Cover with ceramic wrap. Microwave for 2 minutes. Carefully open and flip the rice cake upside down and mix a couple of times. Microwave for another minute and check if the rice powder is entirely translucent. Microwave a little more (30 seconds) if needed.<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Remove from the microwave and let it sit for 5 minutes. Knead well with a wooden spoon for 2 to 3 minutes for a chewier rice cake.<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">You can wet your hand and the cutting board, and turn the rice cake out on a wet cutting board.\u00a0<strong>OR:\u00a0<\/strong>Dust the cutting board with a tablespoon of cornstarch or roasted soybean powder. Flatten it with your hands into a rectangle.<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Cut into 1\/2 to 3\/4- inch strips. Wet the knife with water. Cut each strip into 3\/4 inch cubes. Lightly dust the cut parts of the rice cake pieces with the cornstarch to prevent them from sticking, if desired. You can freeze leftover rice cakes.<\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>5 Easy Halal Korean Dessert Recipe Which you can Enjoy During Your Weekend If&hellip;<\/p>\n","protected":false},"author":32,"featured_media":24205,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[89],"tags":[2948],"class_list":["post-24204","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-korean-dessert"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>5 Easy Halal Korean Dessert Recipe Which you can Enjoy During Your Weekend - EverydayOnSales.com News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.everydayonsales.com\/news\/5-easy-halal-korean-dessert-recipe-which-you-can-enjoy-during-your-weekend\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"5 Easy Halal Korean Dessert Recipe Which you can Enjoy During Your Weekend - 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