Sangtu Gwaja (Traditional Korean Knot Cookies)
☆Seollal Special☆ Homemade Sangtu Gwaja: Less Sweet, Perfect for Gifting and Sharing
A delightful knot cookie loved by children and especially adults! Supermarket versions of Sangtu Gwaja can be overly sweet and expensive. Making them at home with your own hands is a wonderful way to show love and care, and everyone will surely appreciate it! These cookies offer a gentle sweetness and a rich almond flavor, making them ideal for homemade gifts. Enjoy the process and the delicious results!
Main Ingredients- 1kg White Bean Paste (Ang-geum)
- 2 Egg Yolks
- 120g Almond Flour
- 60g Milk
Coloring Ingredients- 2 Tbsp Sweet Pumpkin Powder
- 2 Tbsp Opuntia Powder (Baengnyeoncho)
- 2 Tbsp Green Tea Powder
- 2 Tbsp Gardenia Powder (Chija)
- 2 Tbsp Sweet Pumpkin Powder
- 2 Tbsp Opuntia Powder (Baengnyeoncho)
- 2 Tbsp Green Tea Powder
- 2 Tbsp Gardenia Powder (Chija)
Cooking Instructions
Step 1
For the coloring, you can use natural powders for a healthy, vibrant hue, or opt for food coloring if preferred. We’ll be using only egg yolks for a smooth, rich texture.
Step 2
In a large bowl, place the 1kg of white bean paste. Next, sift the 120g of almond flour over the bean paste. Sifting ensures a lump-free batter for a smooth cookie texture.
Step 3
Prepare the 2 egg yolks. To prevent the bean paste from clumping when adding the yolks, it’s helpful to add a little milk first. (Personal tip: I found that adding the milk before the eggs helps the paste mix more smoothly without lumps.)
Step 4
Lightly mix the bean paste and almond flour. Then, slowly pour in the 60g of milk. (Next time, I think I’ll try adding the milk first to ensure an even smoother consistency.)
Step 5
Mix everything thoroughly until you achieve a smooth, soft dough. Using a hand mixer or a stand mixer will make this process much easier and less strenuous. If mixing by hand, use a spatula to press and combine the ingredients.
Step 6
Divide the dough into 4 equal portions. Aim for about 250g each. This will allow you to create beautifully colored cookies.
Step 7
Now, let’s add color! To each portion of dough, add the natural powders. Incorporate the Opuntia powder, sweet pumpkin powder, and green tea powder into separate portions. If the sweet pumpkin powder seems light in color, consider adding a pinch of gardenia powder for a richer yellow. For a sky blue color, a tiny amount of food coloring was used.
Step 8
Prepare your piping bag by fitting it with a star tip. Fill the piping bag with each colored dough portion.
Step 9
Line a baking sheet with parchment paper. Start piping the green tea and sweet pumpkin dough onto the parchment paper, creating your desired shapes. Swirls or simple rounds work well.
Step 10
Next, pipe the Opuntia (pinkish-red) and sky blue dough. Alternate colors or combine them for unique patterns.
Step 11
Preheat your oven to 150°C (300°F). Place the baking sheet in the oven and bake for 9 minutes. After 9 minutes, flip the baking sheet (top to bottom) and bake for another 9 minutes, for a total of 18 minutes. (Home ovens can be quite hot, so keep an eye on them to prevent burning, especially the bottoms. Rotating the pan is key.)
Step 12
Once baked, let the cookies cool on the baking sheet for about 2-3 minutes before attempting to remove them. Removing them while too hot might cause them to break.
Step 13
While delicious immediately after baking, Sangtu Gwaja tastes even better the next day! Allowing them to sit at room temperature overnight lets the flavors meld and the texture become even more tender.
Step 14
These cookies pair wonderfully with a glass of warm milk or a cup of aromatic Americano. Enjoy the delightful harmony of soft texture and subtle sweetness with your homemade Sangtu Gwaja!
