Asian > Korean > Korean Snacks

Maejakgwa with Coconut Recipe

Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1/2 cup of sugar
- 1/2 cup of honey
- 1/2 cup of vegetable oil
- 1/4 cup of water
- 1/4 cup of coconut flakes
- 1 teaspoon of baking powder
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of salt

Special equipment needed:
- Rolling pin
- Cookie cutter
- Deep frying pan
- Paper towels

Step-by-step instructions:

1. In a mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt.

2. Add the honey, vegetable oil, and water to the dry ingredients. Mix well until the dough forms.

3. Knead the dough for 5 minutes until it becomes smooth and elastic.

4. Roll out the dough into a thin sheet using a rolling pin.

5. Cut the dough into diamond shapes using a cookie cutter.

6. Heat the deep frying pan with vegetable oil over medium heat.

7. Fry the diamond-shaped dough until golden brown on both sides.

8. Remove the fried dough from the pan and place it on a paper towel to absorb the excess oil.

9. In a separate pan, toast the coconut flakes until golden brown.

10. Dip the fried dough into the toasted coconut flakes.

11. Serve the Maejakgwa with Coconut warm or at room temperature.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for frying
Serving size:
Makes approximately 20 pieces

Nutritional information:
Calories per serving: 120
Total fat: 5g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 50mg
Total carbohydrates: 18g
Dietary fiber: 1g
Sugars: 9g
Protein: 1g

Substitutions for ingredients:
- Honey can be substituted with corn syrup or molasses.
- Vegetable oil can be substituted with canola oil or coconut oil.
- Coconut flakes can be substituted with chopped nuts or sesame seeds.

Variations:
- Add 1/4 teaspoon of ginger powder for a spicy kick.
- Substitute the cinnamon with cardamom for a different flavor profile.
- Drizzle melted chocolate over the Maejakgwa for a decadent twist.

Tips and tricks:
- Make sure the dough is rolled out thinly to ensure even frying.
- Use a slotted spoon to remove the fried dough from the pan to prevent it from breaking.
- Store the Maejakgwa in an airtight container to keep it fresh.

Storage instructions:
Store the Maejakgwa in an airtight container at room temperature for up to 3 days.

Reheating instructions:
Reheat the Maejakgwa in a preheated oven at 350°F for 5 minutes.

Presentation ideas:
Arrange the Maejakgwa on a platter and sprinkle with extra toasted coconut flakes.

Garnishes:
Garnish with a sprinkle of powdered sugar or a drizzle of melted chocolate.

Pairings:
Serve the Maejakgwa with Coconut with a cup of hot tea or coffee.

Suggested side dishes:
Serve the Maejakgwa with Coconut as a dessert after a Korean meal.

Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it forms a smooth dough.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth and elastic.

Food safety advice:
- Make sure the oil is heated to the correct temperature before frying to prevent the Maejakgwa from becoming greasy.
- Use caution when frying to prevent burns.

Food history:
Maejakgwa is a traditional Korean dessert that is typically served during holidays and special occasions. It is made with flour, honey, and cinnamon and is shaped into diamond shapes before being fried.

Flavor profiles:
Maejakgwa with Coconut is sweet and crunchy with a hint of cinnamon and coconut.

Serving suggestions:
Serve the Maejakgwa with Coconut as a sweet treat after a Korean meal or as a snack with a cup of tea or coffee.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Korean

Taste: Sweet, Nutty, Crunchy, Fragrant