📝 About This Recipe
Dasik is a sophisticated Korean tea cookie that dates back to the Goryeo and Joseon dynasties, traditionally served during tea ceremonies and ancestral rites. These elegant, no-bake treats are prized for their delicate melt-in-your-mouth texture and the intricate patterns pressed into them using a wooden mold called a 'dasikpan.' Balanced with the natural sweetness of honey and the earthy tones of toasted grains and seeds, they are as much a work of art as they are a confection.
🥗 Ingredients
Yellow Soybean Base
- 1/2 cup Roasted Soybean Powder (Konggaru) (finely sifted)
- 1.5 tablespoons Honey (high quality wildflower honey preferred)
- 1/2 tablespoon Grain Syrup (Jocheong) (or substitute with light corn syrup)
- 1 pinch Salt
Black Sesame Base
- 1/2 cup Black Sesame Seeds (toasted and finely ground into a paste)
- 1 tablespoon Honey
- 1 pinch Salt
Green Tea (Matcha) Base
- 1/2 cup White Rice Flour (steamed and dried, or finely toasted)
- 1 teaspoon Matcha Powder (ceremonial grade for best color)
- 1.5 tablespoons Honey
- 1 pinch Salt
Preparation & Molding
- 1 teaspoon Vegetable Oil (for greasing the mold)
- 1-2 teaspoons Water (only if dough is too crumbly)
👨🍳 Instructions
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1
Prepare the soybean powder by sifting it through a fine-mesh sieve into a medium bowl to ensure there are no clumps, which guarantees a smooth texture.
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2
In a small saucepan over very low heat, briefly warm the honey and grain syrup until they become thin and runny; do not let them boil.
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3
Slowly add the warm honey mixture to the soybean powder. Use a spatula to fold it in, then switch to your hands to knead the mixture until it reaches a dough-like consistency that doesn't stick to your fingers.
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4
For the black sesame version, grind toasted black sesame seeds in a mortar and pestle or spice grinder until they release their oils and form a thick, damp paste.
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5
Mix the ground sesame paste with honey and a pinch of salt. Knead thoroughly until the oil is fully incorporated and the dough is shiny and pliable.
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6
Prepare the matcha base by mixing the toasted rice flour and matcha powder together. Sift them twice to ensure the green color is perfectly even.
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7
Gradually incorporate honey into the matcha-rice mixture, kneading until it forms a smooth, firm ball. If it feels too dry, add a tiny drop of water.
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8
Wrap each colored dough in plastic wrap and let them rest at room temperature for about 20 minutes; this allows the moisture to distribute evenly.
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9
Lightly coat the inside of your dasikpan (tea cookie mold) with a very thin layer of vegetable oil using a pastry brush or paper towel.
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10
Pinch off a small piece of dough (about the size of a large marble) and roll it into a smooth ball.
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11
Press the ball firmly into the mold. Use your thumb to push down hard, ensuring the dough fills every corner of the intricate pattern.
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12
Level off the back of the cookie so it is perfectly flat against the mold's surface.
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13
Carefully tap the mold against your hand or a soft surface, or use the mold's lever if applicable, to release the finished cookie.
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14
Repeat the process with the remaining dough colors, cleaning the mold between different colors to keep the shades vibrant.
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15
Arrange the finished Dasik on a plate and let them air-dry for 1-2 hours before serving to allow the surface to set.
💡 Chef's Tips
If the dough is too crumbly and won't hold its shape, add honey half a teaspoon at a time until it reaches a clay-like consistency. Always sift your dry ingredients; even the smallest lump can ruin the intricate design of the mold. If you don't have a traditional dasikpan, you can use small silicone candy molds or even a clean mooncake press. Avoid over-oiling the mold; too much oil will blur the fine details of the traditional patterns. Store finished cookies in an airtight container in a cool, dry place; they will stay fresh for up to one week.
🍽️ Serving Suggestions
Serve alongside a hot cup of Korean Green Tea (Sejak) or Persimmon Leaf Tea. Pair with 'Sujeonggwa' (Korean Cinnamon Ginger Punch) for a refreshing contrast. Arrange them in a circular pattern on a flat wooden tray to showcase the different colors and designs. Include a few pieces of 'Jeongwa' (candied fruit) on the side for a complete traditional dessert spread. These make wonderful gifts when packed in a small, elegant paper box lined with parchment.