Japgwa-pyeon-beop (Fruit-and-Nut Rice Cake)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- glutinous rice flour
- honey
- dried persimmon, chestnut, jujube, pine nuts
Instructions
- Knead glutinous rice flour thick and cut into pieces like fried joak.
- Boil the pieces until done and dress them in honey.
- Mince dried persimmon, chestnut, jujube and pine nuts, and coat the cakes with the mixture to serve.