Tteom-sikgwa

Name: Tteom-sikgwa
Cuisine: South Korea
Ingredients: 2 cups Rice flour; 1 cup Sugar; 1 cup Mung bean paste; 2 Egg; 1 cup Coconut milk; 2 tbsp Coconut oil; 1/2 tsp Salt; 1 tsp Sesame seeds; 1/2 cup Dried persimmon

A recipe from South Korea.

🇰🇷 South Koreasweetbread

Nutrition (per serving)

420Calories

18 gProtein

40 gCarbs

20 gFat

15 gSugar

600 mgSalt

Ingredients

2 cups Rice flour
1 cup Sugar
1 cup Mung bean paste
2 Egg
1 cup Coconut milk
2 tbsp Coconut oil
1/2 tsp Salt
1 tsp Sesame seeds
1/2 cup Dried persimmon

Method

Combine rice flour, sugar, and sesame seeds in a large bowl, stirring until sugar is evenly distributed.
In a separate bowl, whisk together coconut milk, egg, and salt.
Add the wet ingredients to the dry ingredients and stir until a dough forms.
Knead the dough for 10-12 minutes until smooth and elastic.
Divide the dough into 8 equal pieces and shape each piece into a ball.
Roll out each ball into a thin circle and place a tablespoon of mung bean paste in the center.
Fold the dough in half to enclose the filling and press the edges to seal.
Heat coconut oil in a large skillet over medium heat and cook the tteom-sikgwa for 2-3 minutes on each side or until golden brown.
Serve warm or at room temperature.