Ingredients
1 cup sesame seeds, roasted, (110 g / 4 oz) or 1/2 cup sesame seed powder (white or black sesame seeds)
1⁄8 tsp. sea salt, or more to taste
1⁄2 cup rice syrup, (조청 jocheong)
3⁄4 cup honey
1⁄2 cup sugar, (7 oz / 100 g)
2 tbsp. water
Preparation
If your sesame seeds are not roasted, roast sesame seeds in pan for 3 to 5 minutes on medium heat. Stirring often so they don’t burn.
Melt sugar and water in a pot on medium heat. Once sugar is all melted, add honey and rice syrup.
Raise heat to medium high and stir often and bring to boil. Turn off heat and let it cool. Do not over cook.
Finely grind sesame seeds in a blender.
In a bowl, add the sesame seed powder and sprinkle sea salt on top.
Add 1 tablespoon + 1 teaspoon of the honey syrup to half a cup sesame seed powder and mix well. It should become pretty lumpy and hold shape. Similar to play-doh consistency.
Take a little bit of the dough and roll into a ball. Raise the mold by inserting the bar so the dough can be pressed into the mold.
Press the ball into each mold and make sure it is filled to the top to be flush with the frame.
Once the molds are filled, take out the spacer and push the upper frame down.
The cookies will now stick out (protrude) from the mold and can be gently removed.
