MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dasik (Sweet Pressed Cookies) [Part 1 of 2]
 Categories: Korean, Asian, Cookies, Desserts, Seandennis
      Yield: 28 Servings
 
MMMMM------------------------OMIJA DASIK-----------------------------
    1/4 c  Glutinous rice flour
      2 tb Dried omija
    1/2 c  Water
      1 tb Honey; +1 ts

MMMMM----------------------GREEN PEA DASIK---------------------------
    1/4 c  Dried split green peas
      2 tb Honey

MMMMM---------------------PINE POLLEN DASIK--------------------------
    1/4 c  Pine pollen powder
      2 tb Honey

MMMMM------------------BLACK SESAME SEED DASIK-----------------------
    1/4 c  Toasted (roasted) black
           - sesame seeds
      1 tb Honey
 
  Omija dasik:
  
  Combine the dried omija and the water in a container and let it
  sit for 24 hours until the water turns red.
  
  Heat a skillet over medium heat and add the glutinous rice flour.
  Stir and cook for 2 to 3 minutes until it turns to light creamy and
  smells a little toasty and nutty. Remove from the heat and transfer
  to a small bowl.
  
  Add the omija water and the honey. Mix it well with a small wooden
  spoon and then knead it by hand until it sticks into one lump of
  dough.
  
  Divide the dough into 7 equal size portions and insert them into
  the top frame of the mold (you may need to do in batches if your mold
  holds less than 7). Gently and firmly press and smooth each cookie
  into the mold by hand.
  
  Gently lift the bottom frame of the mold so that the cookies pop
  out the top.
  
  Remove each cookie and set on a plate, patterned part up. Serve
  with tea.
  
  Green pea dasik:
  
  Wash the peas and drain the water. Heat a skillet over medium heat
  and add the peas.
  
  Cook the peas, stirring with a wooden spoon for about 5 minutes
  until light brown. Remove from the heat.
  
  Transfer the peas into a spice grinder (or a coffee grinder) and
  grind into a fine powder.
  
  Combine the ground peas and the honey in a small bowl and mix well
  with a small wooden spoon. Then knead it by hand until it all sticks
  into one lump of dough.
  
  Divide the dough into 7 equal size portions and insert them into
  the top frame of the mold (you may need to do in batches if your mold
  holds less than 7). Gently and firmly press and smooth each cookie
  into the mold by hand.
  
  Gently lift the bottom frame of the mold so that the cookies pop
  out the top.
  
  Pine pollen dasik:
  
  Combine the powder and the honey in a small bowl and mix well with
  a small wooden spoon. Then knead it by hand until it all sticks into
  one lump of dough.
  
  Divide the dough into 7 equal size portions and insert them into
  the top frame of the mold (you may need to do in batches if your mold
  holds less than 7). Gently and firmly press and smooth each cookie
  into the mold by hand.
  
  Gently lift the bottom frame of the mold so that the cookies pop
  out the top.
  
  Remove each cookie and set on a plate, patterned part up. Serve
  with tea.
  
  Black sesame seed dasik:
  
  Wash the black sesame seeds in a strainer under running water.
  Drain well.
  
  Heat a skillet over medium heat and add the sesame seeds. Cook the
  seeds, stirring with a wooden spoon for about 7 to 8 minutes until
  they turn crunchy and smell nutty.
  
  Remove from the heat. Transfer the seeds into a spice grinder (or a
  coffee grinder) and grind into a fine powder and a little sticky.
  
  Sift through a fine stainless-steel strainer to get a powder. Use a
  spoon to press as much of the powder through as you can. Discard the
  leftover stuff caught by the strainer.
  
  Combine the sesame seeds powder and the honey in a small bowl. Mix
  it well with a small wooden spoon until it all sticks into one lump
  of dough. You don't have to knead it.
  
  (continued in part 2)
 
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