Korean Temple Food Week
Recipes
Cookies, Teas and Extracts
Candied Foods
Reduction
[Candied Radish]
· 1kg White Radish
· 2C Bean Flour
· 1T Ginger Powder
· ½C Water
· 2C Grain Syrup
· ½T Salt
[Candied Beet]
· 2 Beetroots
· 1C water
· 1C Grain Syrup
· 2C Sesame Seeds
[Optional]
· Sesame seeds
· Roasted Bean Powder
Cut a radish into pieces and cook in the boiling water.
In a pot, add radish, water, grain syrup, ginger powder and salt.
Bring to a boil and cover the lid, reduce the heat to simmer for 2 to 3 hours.
Coat with roasted bean powder or sesameseeds while still warm.
Peel the beetroots and cut into thick pieces.
In a pot, add beetroots and water to boil.
When it starts boil, add grain syrup and salt. Bring to boil again and cover the lid. Reduce the heat to simmer for 2 to 3 hours.
Coat with roasted bean powder or sesame seeds while still warm.