Korean Traditional Pressed Cookies (Dasik)

Steps

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1. 1
   Prepare omija water by soaking 2 tablespoons of omija in 1/2 cup water overnight until the water develops a beautiful red hue.
   ▶ ≈0:51
2. 2
   Toast 1/4 cup of glutinous rice flour over medium heat for about 2 minutes until the color lightens to a creamy shade and releases a nutty aroma, then turn off heat and transfer to a bowl.
   ▶ ≈1:31
3. 3
   Rinse 1/4 cup of split green peas and cook over medium heat for about 5 minutes until fragrant and crunchy to taste. Once cool, grind into a fine powder.
   ▶ ≈1:58
4. 4
   Rinse and dry 1/4 cup of black sesame seeds, then toast over medium heat until very crunchy. Grind into a fine powder and sieve to remove any coarse particles.
   ▶ ≈2:51
5. 5
   Measure out 1/4 cup of pine pollen powder, which is already finely ground and ready to use as-is.
   ▶ ≈4:05
6. 6
   Make omija-flavored dasik by placing the toasted glutinous rice flour in a bowl, adding 1 tablespoon of omija water and 1 tablespoon of honey. Mix with a wooden spoon, then knead by hand until it forms a cohesive, sticky mixture.
   ▶ ≈7:09
7. 7
   Place the ground green pea powder in a bowl, add 2 tablespoons of honey, and mix thoroughly until it forms a cohesive, sticky mixture.
   ▶ ≈8:47
8. 8
   Place the pine pollen powder in a bowl, add 2 tablespoons of honey, and mix thoroughly until it forms a cohesive, sticky mixture.
   ▶ ≈9:33
9. 9
   Place the ground black sesame powder in a bowl, add 1 tablespoon of honey, and mix thoroughly until it forms a cohesive, sticky mixture.
   ▶ ≈9:58
10. 10
    Using a dasikpan (or small-sized cookie cutters as an alternative), firmly press each mixture into a mold to shape. Gently tap the mold to release the formed cookie. Repeat for each flavor variety.
    ▶ ≈8:34
11. 11
    Arrange the shaped dasik cookies on parchment paper and freeze for up to 3 months. Individual cookies can be removed and eaten straight from the freezer, where they will melt gently in the mouth.
    ▶ ≈11:28