Recipe
Steamed dried persimmon muffin and shiitake tea

We present you the recipe of Oliver ONG, one of the finalists of the K-Food Challenge 2020.

To accompany his Vegan Omija Tangsuyuk, he has made a delicious steamed persimmon muffin and shiitake tea for dessert.

INGREDIENTS
    • 45g flour
    • 30g cornstarch
    • 0.5 tbsp yeast
    • 2 packs of dried persimmons
    • 1 egg
    • 50g rapeseed oil
    • 30g sugar
    • 1 sachet of vanilla sugar
    • 1 pinch of salt
    • chocolate spread
PREPARATION
1.

Put water to boil in a saucepan and put the steam basket on top with a lid.

2.

Bowl 1: Mix flour + cornstarch + yeast.

3.

Bowl 2: Mix egg + rapeseed oil + sugar + vanilla sugar




4.

Pour bowl 2 into bowl 1 and mix.

5.

Cut the dried persimmons into 4. Add the persimmons to bowl 1 and mix.

6.

In ramekins, pour the preparation up to half. Put a little spread. Pour again the preparation to the height.

 

7.

Put the ramekins in the steam basket for about 20 min. (Check the cooking time with a knife)

 

8.

Put the bowl of shiitake in a saucepan over medium heat. When it starts to simmer, pour the tea into a cup through a colander. A tea can be drunk bitter, but if it is too much, sweeten it to your liking.