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Korean Dessert Bars / Cookies
From Dorothy McNett's recipes at www.dorothymcnett.com.
1/2 cup sesame seeds (white, black or brown or a combination of colors)
Place sesame seeds in a fine mesh strainer and wash and drain them. Carefully toast them in a skillet, stirring over medium heat until browned and nice and fragrant. Set aside. Line a baking sheet with parchment paper or a silicone mat and brush with the sesame oil. Set aside. In a heavy bottomed sauce pan heat the sugar, corn syrup and water. Bring to a boil, reduce to simmer and cook and stir until it caramelizes and coats the back of a spoon, usually just a few minutes. Add the sesame seeds, puffed rice, pine nuts, and raisins to make a soft dough. Spread onto the baking sheet to a thickness of about 1/4 inch. When it has cooled and hardened, cut into serving pieces, usually into bars about 1 inch wide and 4 inches long or so. Serve!!
Recipe created 2017-06-26.