Sujeonggwa can also be frozen and scraped with a fork or spoon.
Calories
136kcal
Carbs
33g
Protein
3.6g
Fat
0g
Sodium
5mg
Ingredients
Main
Others
Red Beans 10g, Glutinous Rice Flour 15g, Mugwort Powder 5g, Water 10g, Sikhye (Sweet Rice Drink) 110g, Salt to taste
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.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Wash the red bean thoroughly, pour in water and boil, discard the water, and pour in cold water again to boil.
🔍Drain the softly boiled red bean and mash.
🔍Divide the glutinous rice flour in two; mix mugwort powder into one and knead both with hot water to make rice balls, then cook in boiling water.
🔍Immediately soak the cooked rice balls in cold ice water to cool.
🔍Add mashed red bean to the sikhye, season with salt, place in a bowl, and freeze, stirring with a fork every hour to incorporate air.
🔍Once the sherbet freezes to a soft consistency, place in the prepared bowl together with the rice balls.