📝 About This Recipe
Dotori-dasik is a sophisticated jewel of Korean confectionery (Hangwa), traditionally served at royal tea ceremonies. These pressed delicacies transform earthy, slightly bitter acorn flour into a melt-in-your-mouth treat balanced with the floral sweetness of local honey. Unlike the more common savory acorn jelly (mook), these elegant medallions represent the height of Joseon-era refinement and natural woodland flavors.
🥗 Ingredients
The Base Flour
- 1 cup Acorn flour (pure, finely ground and sieved)
- 2 tablespoons Glutinous rice flour (toasted lightly for a nutty aroma)
- 1/8 teaspoon Salt (fine sea salt)
Sweetening & Binding
- 4-5 tablespoons Wildflower honey (high quality, slightly warmed)
- 1 tablespoon Grain syrup (Jocheong) (for a glossy finish and better binding)
- 1/4 teaspoon Cinnamon powder (optional, for warmth)
- 1/2 teaspoon Ginger juice (freshly squeezed)
Molding & Finishing
- 1 tablespoon Sesame oil (for coating the decorative molds)
- 12 pieces Pine nuts (split in half for garnish)
- 1 small sheet Edible gold leaf (optional, for a royal touch)
👨🍳 Instructions
-
1
Sift the acorn flour through a fine-mesh sieve twice to ensure there are no clumps and the texture is airy.
-
2
In a dry pan over low heat, lightly toast the acorn flour and glutinous rice flour for 3-5 minutes until a nutty aroma is released. Do not let it brown.
-
3
Transfer the toasted flour to a large mixing bowl and add the salt and cinnamon powder, whisking to combine.
-
4
In a small saucepan, combine the honey, grain syrup, and ginger juice. Warm gently over low heat until the mixture becomes thin and runny; do not boil.
-
5
Slowly pour half of the warm honey mixture into the flour. Using a wooden spoon or your fingertips, rub the flour and honey together.
-
6
Continue adding the honey mixture one tablespoon at a time. The goal is a dough that feels like damp sand—it should hold its shape when squeezed in your palm but crumble easily if pressed.
-
7
Pass the moistened dough through a medium sieve again. This 'rubbing' process is crucial for the signature melt-in-your-mouth texture of Dasik.
-
8
Lightly brush the inside of your Dasik-myeon (wooden decorative mold) with a very thin layer of sesame oil.
-
9
Place a small amount of dough into the mold, pressing down firmly with your thumb to ensure the intricate pattern is captured.
-
10
Fill the mold to the brim, leveling off the back so it is perfectly flat.
-
11
Carefully tap the mold against a soft surface or use the mold's lever to release the medallion.
-
12
Place a half pine nut in the center of the design, pressing gently so it adheres.
-
13
Repeat the process until all dough is used. If the dough dries out, add a few drops of honey and knead briefly.
-
14
Let the finished Dasik air-dry in a cool, shaded area for 1-2 hours to firm up before serving.
💡 Chef's Tips
Use high-quality acorn flour specifically labeled for culinary use to avoid excessive bitterness. If you don't have a traditional wooden mold, a small silicone candy mold or a clean stamp can work as a substitute. The moisture level is the most critical factor; if the dough is too wet, it will stick to the mold; if too dry, it will crack. Always sieve the flour after mixing with honey; this creates the delicate, powdery texture that defines authentic Dasik. Store in an airtight container in a cool place; they keep well for up to a week but are best enjoyed fresh.
🍽️ Serving Suggestions
Pair with hot Omija-cha (Five-flavor berry tea) to balance the earthy acorn notes with tartness. Serve alongside other Dasik varieties, such as green tea (Sanyak) or yellow soybean, for a beautiful color contrast. Present on a flat wooden tray or a white porcelain plate to highlight the intricate patterns. Offer as a palate cleanser after a heavy Korean barbecue meal. Enjoy with a cup of warm ginger tea for a soothing afternoon snack.