prolog

PART 1 Before making Korean desserts
1.
equipment
Basic Tools / Shaping Tools

2.
ingredient
Main Ingredients (Grains) / How to Make Basic Wet Rice Flour
Ingredients that add color and flavor
Powders / Purees and Pastes / Nuts and Dried Fruits

3.
Bean paste and scraps
Angkeum
White bean paste / black sesame paste / red bean paste / fine red bean paste
stern
Red bean paste / mung bean paste / castella paste / pine nut paste / jujube paste

4.
Basic rice cake making process
Prepare / Add water / Sieve and mix ingredients / Set aside / Steam / Take out rice cake / Pound and punch


PART 2: Noli Cake Korean Dessert Class

1.
Snowflake
Heart Honey Snowflake / Brown Rice Pine Nut Snowflake / Fruit Mix / Potato Corn Cheese Snowflake / Pumpkin Songpyeon Snowflake Cake

2.
Chewing rice cake
Rainbow Wind Rice Cake / Brown Rice Perilla Garaetteok / Manggae Rice Cake / Black Sesame Cream Cheese Red Bean Rice Cake

3.
glutinous rice cakes
Rice grain mugwort rice cake / sweet potato rice cake / strawberry rice cake / black rice danja / apple danja / chocolate injeolmi / North Korean style injeolmi

4.
Other rice cakes
Three-color rice cakes / Five-color songpyeon / Gaeseong juak / Hwajeon

5.
Korean food
Tea cake / oatmeal cake / flower tea / dried persimmon jar / bellflower root cake

6.
fusion dessert
Tteok-caron / Amber-tteok / Mugwort Injeolmi Tiramisu / Carrot Tteok Cake / Char Brownie / Glutinous Rice Egg Pie / Fig Caramel / Mugwort Crumble Cake / Chocolate Latte Sulgi Bar

Korean sweets; rice cakes; fusion rice cakes; Korean desserts; traditional desserts; confectionery; cakes; desserts; home baking

Anyone can do it if they follow the basics step by step.
You can make delicious and healthy Korean desserts.
This book faithfully explains the basics of Korean desserts, so that it can be helpful not only to those who are making Korean desserts for the first time, but also to readers who bake as a hobby or have experience making rice cakes and Korean sweets.
From preparing the tools essential for making Korean desserts to the characteristics of the main ingredient, rice, and each grain, and the various auxiliary ingredients that provide color and flavor, each is explained in detail with photos. The method of making the basic bean paste and gomul, which are the basis for making various Korean desserts, is also explained step by step with detailed process photos.
Also, through the chapter 'Basic Course in Making Rice Cakes', which allows anyone to make delicious rice cakes by understanding the basic principles and techniques such as water cycle, anchi, and steaming, you can vividly learn the solid knowledge and know-how imparted by the author with many years of experience.


Composed of the signature menu of the popular dessert workshop, Nulli Cake
34 Korean Dessert Classes That Are Easy to Make and Perfect for Gifting
Part 2 of this book introduces a variety of popular menu items unique to Nulli Cake, which are modern reinterpretations of traditional Korean confectionery, such as rainbow wind rice cake, pumpkin seolgi cake, black sesame cream cheese jeolpyeon, strawberry chapssal tteok, chocolate injeolmi, Gaeseong juak, kkaeyakgwa, oat gangjeong, and dried persimmon danji. In addition, it includes new and diverse fusion desserts made by combining popular overseas desserts with Korean ingredients, such as tteok malong, amber rice cake, mugwort injeolmi tiramisu, chal brownie, and chocolate latte seolgi bar.

The 34 menus, which are divided into 6 categories including seolgi, chineun moptteok, chaltteok, other rice cakes, hangwa, and fusion desserts, are each accompanied by detailed recipes and photos of the process, explaining the detailed processes and key points of the work in an easy-to-understand manner.
In addition, the author, with his extensive experience, provides a wealth of tips and know-how, ensuring that anyone interested in Korean desserts can gain valuable information as if they were taking a class in person.
Experience the beauty and style of our desserts through beautiful and delicious Korean desserts made with trustworthy ingredients that are healthier and can be heartily shared with your loved ones.


“As you learn about royal court cuisine, you will realize that our desserts are imbued with the excellent wisdom of our ancestors, who not only scientifically combined ingredients but also took care of the nutrients needed for each season.
I love the variety of French and Japanese sweets and breads, but I also feel a strong desire to continue developing and preserving our wonderful traditional desserts.


The process of making rice cakes and Korean sweets still requires a lot of time and effort as all the ingredients must be handcrafted.
It's something I love to do, but it can be difficult at times.
But the satisfaction I feel when I personally select reliable ingredients and prepare food with my own hands is indescribable.
Wouldn't it be a valuable gift to give your beloved family, friends, or customers a carefully crafted Korean dessert, conveying both taste and heart?
I hope this book will provide some inspiration to those who want to try making Korean desserts themselves, or to those who are already working in this field.”
- From the Prologue