Wonsobyeong (honey punch with glutinous rice balls)

A popular dessert/drink in Seoul.

Servings: 8

Ingredients

Procedure

Preparation

Syrup:

Mix water and sugar in a large pot.

Bring to a rapid boil over high heat.

Reduce heat to medium low and simmer about 5 minutes.

Mix thickener and add to syrup, stirring until thickened.

Remove from heat and let cool.

Filling:

Pit and mince the jujube.

Peel and mince/mash the Asian pear.

Mix with honey and let stand about fifteen minutes.

Dough:

Bring 1 cup of water to a rapid boil.

Place 1/2 cup of the sweet rice flour in each of four small mixing bowls.

Add 1/4 cup of the boiling water and a drop or two of one food coloring.

Mix well, then knead for one or two minutes.

Repeat with the next three bowls, leaving the last one "white" (no coloring)

Final

Pinch off a piece of dough (about the size of a cherry pit) and flatten it slightly.

Place a small amount of filling in the center and close the dough around it, shaping the dough into a ball.

Repeat until all filling/dough is used.

Dredge the dough balls through the starch

Bring a pot of water to a rapid boil, drop the dough balls into the pot, and boil about one minute.

Remove from heat and drain, then rinse in cold water.

Place sweet rice balls into a punch bowl, add the syrup, and garnish with pine nuts.

Serve chilled.

Nutrition Facts