Part 2:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dasik (Sweet Pressed Cookies) [Part 2 of 2]
Categories: Korean, Asian, Cookies, Desserts, Seandennis
Yield: 28 Servings

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6. Divide the dough into 7 equal size portions and insert them into
the top frame of the mold (you may need to do in batches if your mold
holds less than 7). Gently and firmly press and smooth each cookie
into the mold by hand.

7. Gently lift the bottom frame of the mold so that the cookies pop
out the top.

8. Remove each cookie and set on a plate, patterned part up. Serve
with tea.

Notes:

"Today I'm showing you how to make a traditional Korean pressed cookie
called dasik. Dasik is made with all-natural ingredients like grains,
beans, sesame seeds, chestnuts, pine pollen, and many other things.
The ingredients are finely ground, mixed with honey, and pressed in a
wooden mold into small cookies. The inside of the mold is engraved
with images of flowers, birds, fish, or geometric patterns or even
words, which emboss the cookie. They all symbolize wishes for good
luck, long life, beauty, happiness, or health.

The cookies are very light and fresh, naturally flavored and colored
and meant to be served with tea. And you don't need an oven to make
them!

The wood mold is called a dasikpan, it usually has 2 parts: a top
plate that holds the cookie in place and a bottom part that presses
and embossed them. Unfortunately they are not easy to find outside of
Korea. The one I use for this recipe was purchased when I visited
Korea years ago. You don't necessarily need a dasikpan, you could
form and press the cookies in any mold, or in any other way you can
think of, using any tool at all. But the dasik should be small, less
than 1 inch in diameter.

I've been making these cookies and freezing them for months while
developing this recipe. They are not only delicious but they are
healthy and I feel good when eating them, just a little light,
natural sweetness added to my day!

I chose 4 different colors of dasik: omija (pink), green pea (green),
pine pollen (yellow), and black sesame seeds (black). While you mix
and knead the powdered ingredient with honey, just add the honey a
little by little and check the stickiness of the dough as you go. If
the dough is not sticky enough, it won't be shaped nicely, and if
it's too sticky it won't get a good impression from the mold. It's a
delicate balance."

Recipe by Maanngchi

From: https://www.maangchi.com/recipe/dasik

Converted to Meal-Master format by Sean Dennis (1:18/200) for the
Fidonet COOKING echo on 1 October 2021.

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-- Sean

... Knowledge is the antidote to fear. - Ralph Waldo Emerson
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