Rice wine lees Cookies Recipe (Makgeolli Jigemi Cookies)
If you make makgeolli at home and filter it, a large amount of rice wine lees or makgeolli lees will always be left. This lees can be used in a variety of ways because it is highly nutritious and good for skin care. In particular, the lees contains the good nutrients of makgeolli : it is good for digestion and intestinal health, and low in calories, so it is good to use as a substitute for flour. Because it acts as a yeast on its own, rice wine lees makes a great baking ingredient.
Here, I would like to briefly introduce the process of making healthy cookies with reduced wheat flour using makgeolli lees.
Makgeolli Jigemi Cookies Recipe
[recipe]
150g glutinous rice lees
120g soft flour
50g of remaining ginger after juicing
30g grape seed oil
3 tablespoons plum syrup
1 g salt
10 g sunflower seeds
I baked it for about 30 minutes on medium-low heat in a direct fire pot on a gas stove.
Tada, the cookies below~
The cookies were slightly chewy, slightly sweet and sour, and plain.
I could see some ginger fibre, which made me feel healthy.
I thought I should try making other types while changing the ratio and content of the ingredients.
Makgeolli Jigemi Cookies Recipe Variation
I made three versions of jigemi cookies based on the previous recipe above.
1) In addition to [Lee lees/Soft flour/Ginger/Grape seed oil/Plum syrup/Salt/Sunflower seed], more lees are added.
2) In addition to [leek/soft flour/ginger/grape seed oil/plum syrup/salt/sunflower seed], more soft flour and white flour are added.
3) In addition to [leeks/soft flour/ginger/grape seed oil/plum syrup/salt/sunflower seed], soft flour, white wheat flour, and grape seed oil are added.
4) In addition to [leeks/soft flour/ginger/grape seed oil/plum syrup/salt/sunflower seed], leeks, whole wheat flour, cinnamon powder, powdered skim milk, and cranberries are added.
After baking and tasting them all,
1) I personally liked this version the most, in that it is well seasoned with good texture and flavor.
2) is the version with a relatively large amount of white flour, which I personally dislike. It was similar to a regular cracker texture.
3) had a soft texture.
4) was more like a crispy rice bread than a cookie, and it was soft and had a relatively strong ginger flavor.