recipes
lunar new year cookies, three ways
Happy Lunar New Year! Gong Xi Fa Cai! Saehae bok mani badeusipsio!
and it’s a month away but Losar Bey Tashi Delek!
This week we bring you sweets or cookies inspired by lunar new year traditions inspired from Singapore, Korea and Tibet.
yakgwa honey cookies
korean-inspired
These are Korean fried cookies dipped in a honey ginger syrup made to celebrate Seollal, the first day of the Korean calendar. These are also used in ancestral rituals.
pineapple cookies
singapore-inspired
When it’s Chinese New year, pineapple tarts are the first thing that come to mind for every Singaporean. You’ll see varieties of these in every shop in plastic bottles with red lids. They are called “Ong Lai” in Hokkien, meaning prosperity. The pastry is so crumbly and pineapple filling just perfectly sweet – an all time fave treat from Singapore!
khapse
tibet-inspired
These are Tibetan pastry cookies typically made during Losar, the Tibetan new year. Losar falls on the first day of the Tibetan lunisolar calendar. It occurs near the Chinese New Year but the traditions of Losar are unique to Tibet and predate both Chinese and Indian influences. These are so simple to make and creating the pretty leaf shapes is such a lovely thing to get people around!
the stuff
the dough:
250 g flour
27ml sesame oil
27g soju
27ml honey
20g pine nuts
the syrup:
80g rice syrup
80g honey
160g water
1/3 ginger, chopped
the method
- Make the syrup by heating all the ingredients and stirring until it simmers.
- Carefully pour into a dish large enough to hold the cookies and set aside.
- Rub the flour and sesame oil together.
- Add the soju and honey – knead to form a dough.
- Let it rest for 30 minutes.
- On a floured surface, roll out the dough to 1/2-inch thick.
- Cut the dough into 1-inch strips to make diamond shapes.
- Use a fork or toothpick to pierce a small hole in the centre of each cookie.
- Fry the yakgwa until they puff, float and turn golden brown.
- Use a slotted spoon to remove the yakgwa and place them into the syrup.
- Let it soak for a good 20 mins.
- Sprinkle over some chopped pine nuts, enjoy!
pineapple cookies
the stuff
the dough:
175g butter
50g condensed milk
1 egg yolk
250g flour
the filling:
1 pineapple (1250g)
2-3 cloves
125g sugar
1/2 tbsp lemon juice
the method
- Cream the butter and condensed milk until light and fluffy.
- Add and combine the egg yolk.
- Mix in the flour until it makes a dough that is not sticky.
- Cut the pineapple into little pieces and puree them.
- Add the pineapple puree and cloves to a pot and cook on medium heat, until almost dry.
- Reduce heat and add sugar and lemon juice until it turns golden and sticky.
- Divide the pineapple filling and dough into portions.
- Roll them into balls.
- Roll each dough and then flatten it.
- Add a pinieapple ball int he middle and fold the edges to cover the filling and roll into a round ball.
- Place on a baking tray lined with baking sheet.
- Cut the criss cross hape on the cook and brush the top with egg wash.
- Bake in a pre-heated oven at 165°C for 20-22 minutes unti they turn golden brown.
- Let them cool before you get a bite of that crumbly pastry, mmm!
khapse
the stuff
the dough:
250g flour
32g oil
20g sugar
62.5g milk
62.5g water
the method
- Dissolve the sugar, milk and water
- Mix the remaining ingredients and knead until it forms a dough
- Roll out the dough and cut the dough in strips and hten cut those strips into diagonal pieces
- Slice a slot int he middle of each piece of dough
- Pull one corner of the piece of dough through the slot in the middle, creating a twist
- Fry the khapse on high heat in a frying pot until golden brown
- Enjoy it with some tea!