Candied Balloon Flower Root recipe - ingredients, nutrition and when to eat it
Candied balloon flower root is a traditional snack made by simmering bitter balloon flower root until tender, then cooking it in rice syrup until glossy.
Candied balloon flower root is a traditional snack made by simmering bitter balloon flower root until tender, then cooking it in rice syrup until glossy. Its chewy texture and gentle sweetness make it especially enjoyable with a warm cup of tea in winter.
Snacks & desserts · 70 minutes to cook
Nutrition (per 268g serving): 228.6 kcal · protein 2.3g · carbohydrate 58.6g · fat 0.3g · sodium 12.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the balloon flower root is firm, cook it thoroughly before adding the rice syrup so it stays tender even after cooling.
Tips: After adding the rice syrup, stir slowly over low heat to keep the bottom of the pot from scorching.
Tips: The chewy texture comes through best after it has cooled slightly rather than immediately after cooking.
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Ingredients (1 serving)
- Dried balloon flower root — 20 g
- Rice syrup — 2 Tbsp
- Sugar — 1 Tbsp
- Water — 200 ml