Jujube Yakgwa recipe - ingredients, nutrition and when to eat it
Jujube yakgwa is a fragrant take on the traditional honey-and-oil-fried cookie, finished with jujube syrup or finely chopped jujubes.
Jujube yakgwa is a fragrant take on the traditional honey-and-oil-fried cookie, finished with jujube syrup or finely chopped jujubes. It’s lightly crisp on the outside and chewy-sweet inside, perfect with tea or as a holiday treat.
Snacks & desserts · 50 minutes to cook
Tips: If the oil is too hot, the outside can brown too quickly while the inside turns firm. Adjust the heat until a small piece of dough rises slowly.
Tips: Jujube syrup varies in thickness by brand. Thin it slightly and brush on a light coating so the cookies aren’t overly sweet.
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Ingredients (1 serving)
- Flour — 70 g
- Dried jujubes — 2 pc
- Honey — 1 Tbsp
- Sesame oil — 1 tsp
- Cooking oil — 1 Tbsp
- Ginger juice — 1 tsp
- Water — 1 Tbsp
- Salt — 0.2 g
- Cooking oil for frying — 200 ml
- Jujube syrup — 1 Tbsp
- Water — 1 Tbsp