원소병
Wonsobbyeong is a type of Hwachae (화채), a traditional beverage or desert made with various fruits or edible flower petals soaked in omija (Schisandra chinensis berries) or honeyed juice.
A popular dessert/drink in Seoul.
Servings: 8
Ingredients
|
Syrup |
||
|
1 |
cup |
sugar (substitute: 1 cup honey OR 1 cup brown sugar) |
|
4 1/2 |
cups |
water |
|
1/2 |
cup |
thickener |
|
Optional Syrup ingredients (All to taste): |
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|
Lemon Juice |
||
|
Lime Juice |
||
|
Plum Juice |
||
|
Ginger |
||
|
Thickener for Syrup |
||
|
1/2 |
cup |
cool water |
|
1 to 2 |
tablespoon |
corn or potato starch |
|
Filling |
||
|
10 |
dried jujube |
|
|
1 |
small |
Asian (Nashi) pear (about 4 ounces) |
|
2 |
tablespoons |
honey |
|
Optional Filling Ingredients |
||
|
Minced Pineapple chunks |
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|
Minced Persimmon |
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|
Minced raisin |
||
|
citron rinds |
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|
Dough |
||
|
2 |
cups |
sweet (glutinous) rice flour |
|
food colors(blue, red, yellow) |
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|
1 |
cup |
boiling water |
|
Coating: |
||
|
2 |
tablespoons |
corn or potato starch |
|
Garnish |
||
|
1 |
tablespoon |
pine nuts |
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.