In Korean, this is called "Maejakgwa"/ 梅雀菓/매작과.
Hangwa is a general term for Korean traditional confectionery. Common ingredients in hangwa are grain flour, honey, "yeot," sugar, fruit .
Types of hangwa
Yumilgwa (유과): made by frying and kneading.
- Suksilgwa (숙실과), made by boiling fruits, ginger, or nuts in water and then reformed into the original fruit's shape, or other shapes.
- Gwapyeon (과편), jelly-like confection made by boiling sour fruits, starch, and sugar.
- Dasik (다식), literally "tea snack." It is made by kneading rice flour, honey, and various types of flour from nuts, herbs, sesame, or jujube.
- Yeot (엿): a Korean traditional candy in liquid or solid form made from steamed normal rice, glutinous rice, glutinous kaoliang, corn, sweet potatoes or mixed grains. The steamed ingredients are lightly fermented and boiled in a large pot called sot (솥) for a long time.
- Yeot gangjeong (엿강정) : Pine nuts, peanuts, popped rice, walnuts, roasted beans or sesame seeds rolled in yeot mixture
- Jeonggwa (정과) : Sugarized fruit, ginger, lotus root, carrot or ginseng
- Mandugwa (만두과) : stuffed with a sweetened filling and coated with jocheong, or liquid candy.
1. Sift the flour, mix the flour with the water( add in the green tea powder . pumpkin respectively),ginger juice, salt. Add in water gradually and knead the dough. The more you knead, the better it is.
2. Cover the dough with a damp cloth. Let it proves for 30 minutes.
3. Sprinkle the work surface lightly with flour.
4. Flatten and roll the dough, roll the dough to 0.2 cm thickness, cut the dough by 5 cm x 1.5 cm each~~
5. Fold the dough and cut the lines as shown in the pictures respectively~~
6. Open the dough , you can see the lines as shown as above~~
7. Flip the dough through the center of the dough and make the shape as shown above~
8. Fry the dough till well done and garnish it with syrup/pine nuts powder.
(p/s: one cup of flour add in at least 1/3 cup of water( add in green tea powder or pumpkin powder), please adjust the water accordingly, a pinch of salt, one table spoon of ginger juice, )