It contains five different flavors of Schisandra chinensis, so you can cook without salt.
Calories
320kcal
Carbs
73g
Protein
6.1g
Fat
0.5g
Sodium
47.2mg
Ingredients
Main
Others
Glutinous Rice Flour(200g), Gardenia Fruit(10g), Schisandra Berry(10g), Jujube(5pcs), Candied Tangerine Peel(20g), Candied Citron(30g), Honey(50g), Starch(50g), Pine Nuts(10pcs)
Finding these ingredients in the US
- Glutinous Rice FlourSold as 'sweet rice flour' or 'glutinous rice flour' at Asian markets and many baking aisles. Not the same as regular rice flour.
- JujubeDried jujubes (Korean red dates) are at Korean and Chinese markets. In savory dishes, leave them out rather than substituting raisins.
Nutrition Facts
Per 100g of main ingredientsJujube
- Rich in vitamin C (86mg) — acts as an antioxidant and helps you absorb iron
- Contains natural sugars (24g) — provides quick energy for daily activities
Pine Nuts
- Rich in iron (6mg) — helps your blood carry oxygen
- Rich in protein (17g) — used to build and maintain muscle and body tissue
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Sift the glutinous rice flour and divide into 2 portions.
🔍Knead the glutinous rice flour with hot water steeped with schisandra berry and gardenia, and let it age in a plastic bag.
🔍Remove the seed from the jujube, finely chop, and mix with candied tangerine, citron syrup, and honey to make wonsobyeong filling.
🔍Mix oyster paste and honey to prepare the wonsobyeong filling.
🔍Shape the hot-water dough into 3cm-diameter rounds, fill with the filling, and shape into rounds again.
🔍Coat with starch, add to boiling water, and once it floats, drain, rinse in cold water, and drain; place in a bowl, pour in honey water, and top with pine nuts.